I’ve always wanted to try making Boston Brown Bread, and finally got around to doing it! I made a double recipe and steamed it in a large #10 can on the stove.
It was amazing! It turned out moist, flavorful, sweet and absolutely yummy. My husband doesn’t like molasses and somehow he LOVED this bread. (How does that work exactly?)
This recipe I found just by Googling “brown bread” turned out really great and is a keeper for me.
A slice of heaven
View from the top!
I just got my new breadmaker from Zojirushi. I had an old one from the same manufacturer, but after over ten years, I was ready to invest in a new one. The old one actually still works, but it squeaks something fierce. And this new one makes a horizontal loaf instead of a vertical loaf, which is more like the shape I would come up with using my pans.
Starting with one of their recipes in the booklet provided, I made the cinnamon loaf. They had such a good idea to roll it out and cut it up like cinnamon rolls before putting it back in the pan to proof and bake. That’s why it looks so pretty! Great technique. Not sure why I didn’t do this before.
Normally I just use my breadmaker on the dough cycle, and then take it out, shape it, and bake it in my oven so that I can control the crust. But this loaf turned out pretty good baked in the machine. I am going to make a few more, and it may depend on which recipe I use, which way I choose to bake it.
But I’m off to a good start! The breakmaker is a good looking machine (I realize that’s not an important factor for some of you, but I like good looking kitchen appliances!) Yeah, it’s true. I’m a kitchen appliance snob. Who knew?
So that’s my bread story. Does it relate to quilting? Nope.
Bread. It’s pretty high up on my list. But I’m particular. I like FRESH bread. Bread right out of the oven. Chewy, tender, warm, crusty, thick sliced bread with real butter on it. Whoa! Who does that anymore? Me.
This Saffron Raisin Bread recipe I found in an old issue (Dec 2003) of Cooking Light has been a delight. I couldn’t find a link to it on their website (gosh, too old do you think? Ha!). So I’ve listed the recipe below, but the way I make it (not as the original recipe says to make it), is way easier because I throw all the ingredients into my bread machine.
I’ve made it probably ten times in the past few months. I was buying my saffron at Trader Joes, and as much as I love TJ’s, their saffron wasn’t the best. So I went online and found Saffron Vanilla Imports. Saffron is the world’s most expensive spice, but you don’t need very much to have a wonderful effect both in fragrance and color.
I promptly purchased a small quantity of saffron and could see the difference in quality in the fragrance and color. So I went back into the kitchen and made some more saffron raisin bread. Gosh have I been going through bags of raisins! It takes 1 1/2 cups of raisins per recipe, so that ends up being a lot of raisins. No matter. It’s worth it.
Saffron and Raisin Breakfast Bread
1 1/3 cups warm fat-free milk (100-110 degrees)
1/4 tsp saffron threads crushed
2 1/4 tsp dry yeast
1/2 cup warm water (100 – 110 degrees)
5 1/4 cups bread flour (I use all-purpose flour)
1 1/2 cups raisin
1/4 cup sugar + 1 tsp sugar
3 tblsp melted butter
1 tsp salt
I put the whole kit and kaboodle into my bread maker (wet ingredients on the bottom and dry ingredients on top) and turn it on to the “dough” cycle. When it’s done, I take it out, cut it in half, and shape two small loaves. Let is rise about 30 minutes or almost doubled in size (if it’s smaller, you just get a chewier loaf). Heat your oven up to 375 degrees. Bake for about 30+ minutes until hollow when tapped. Cool on wire rack.
Or heck, don’t cool it at all and slice into it and smother with butter and eat! That’s how I roll.
Oh, and it’s NOT just for breakfast. I eat it for dinner too. Enjoy!