Illustrations of my week at school.
Cinnamon Raisin Bread, not sure why the crust looks so dark in this picture. Tasty and I think the swirl of cinnamon sugar gives it such a nice touch!
This is a raspberry jam we put in a pastry bag and drew designs on them. Afterwords we sliced them into 1″ squares. Each square looked good, but I wasn’t a fan of the jam flavoring.These are flourless chocolate chewies. Not the most delicious or beautiful thing ever, but it gives a nice option to those who can’t eat gluten.
If you want any of these recipes I will gladly pass them on! Enjoy!
Update: I have received a couple of requests for the Cinnamon Raisin Bread. Since this came from my baking book, it is considered to be in “professional format” which means it is is oz. or g mostly not in cups. It also has a yield of 3 loaves, but I have scaled it to 1 loaf. Conversions. 1 Cup = 8 oz, 1 oz = 2 Tablespoons, .5 oz = 1 Tablespoon, .25 oz = 1 1/2 teaspoons
- 9 oz Bread Flour
- .67 oz Potato Flour
- .4 oz Dry Milk Powder
- Water 5 oz
- 1 Egg
- .33 teaspoons Vanilla Extract
- 1.5 oz Granulated Sugar
- .25 oz Salt
- .33 oz Instant Yeast
- 2 oz Butter Softened, not melted
- 7 oz Raisins
- 2.67 oz Cinnamon Sugar (1 part cinnamon to 7 parts sugar)
Ok, so let’s be serious. Who has all these ingredients on hand in their kitchen? Probably not many people. You can probably eliminate the milk powder and the potato flour and add ~ 1 more oz. of bread flour to the mixture. Also, using 1 prepackaged yeast will most likely work.
Disclaimer: I have not tried the recipe this way so if you make this and something weird happens, let me know and I’ll try to figure it out. Also, I have omitted the ideal dough temperature since when making this at home we are probably not going to worry about that.
- Sift together the flour and add the yeast to the water.
- Add all wet ingredients to the mixer, then dry ones except for the butter, raisins, and cinnamon sugar
- Add the softened butter when the dough has completely mixed together and a windowpane has formed (when you stretch a small portion of the dough it stretches to look like a windowpane and not breaks easily)Add the raisins when the butter is incorporated.
- Cover and let double ~45 mins to 1 hour.
- Punch down the dough and form it into a round. This can be done by folding the dough into itself until a circle has been formed. Examples can be seen here. Let it rest for 5-10 mins.
- Roll the dough into a rectangle 10″ x 6″. Ours was about 1 hand shorter than the rolling pin. Don’t sweat, it doesn’t have to be exact.
- Sprinkle the cinnamon sugar on the dough to completely cover it.
- Roll the dough up slightly pulling on the roll as you go to pull it tight.
- Proof at 80 degrees for about 45 minutes or until 75% volume has increased. Note: you can a) set your oven as low as it will go and once heated, turn it off for 15 minutes. Place a pan of water in the bottom and then proof that way b) click here for another method. There are probably other ways too if you know of one.
- Brush with egg wash 3 parts egg 1 part water
- Bake at 375 ~40-45 minutes. Voila! You have beautiful tasty bread!