Monday, January 10, 2011

Golden Raisin Bread


To be frank, this recipe wasn't one of my favorites. It isn't a bad recipe, but I generally prefer a richer "bread" in a raisin bread. The inclusion of fruit adds something that makes a bread special. The problem with this loaf, for me at least, was it really wasn't a special bread. Ignoring the raisins, it was a good solid levain loaf. Indeed, it was a pleasant enough loaf on its own. It is just that it is not the right bread for a raisin bread. I also thought that the amount of fruit seems a bit low.

Perhaps the real problem with this loaf is my expectations. Perhaps the recipe isn't flawed in any way, I'm just expecting something quite different. But enough said, the best thing might be to move onto other loaves have discovered something more about my preferences.

This was a loaf well worth trying, but for me, one not to repeat. However, since I inadvertently deleted the picture, I went back and made it again. This time, I used craisin rather than raisin. And I also added some dried cherries, half as much again. (Walnuts would have been another good addition.) I also used white whole-wheat flour this time. This loaf is shown above.

Actually, I liked the second loaf. The tartness improved the loaf.

Two hints when baking this: Watch the loaf closely. Hamelman't times were too long for my tastes. Second, pull off any exposed fruit. Otherwise, it will burn as the loaf bakes.

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