WHITE BREAD/RAISIN ORANGE SWIRL BREAD
- 1 tsp
- 1/4 c
- 1/4 c
- butter that has come to room temperature
- 1 1/4 c
- 1/3 c
- nonfat, dry milk
- 5 c
- unbleached bread flour or you can use all purpose flour
- 1 pkg
- active dry yeast
- eggs that has come to room temperature
- 1/4 c
- chopped walnuts ( chop nuts into small to finely pieces)
- 1/4 cup c
- raisins or you can use cranrasins that has been soaked in hot water for 1 hour
- 1 tsp
- 2 Tbsp
- 2 tsp
- grated orange zest
- 1 Tbsp
- softened butter or melted butter
FILLING FOR ONE LOAF
Heat on low setting until butter has melted,but don't bring to a boil.
Measure 2 cups flour into a mixing bowl and pour int the liquid.Setting mixer on low blend into a light batter. Add yeast ( at this point the flour will have cooled the the water so your yeast should be safe ) Keeping mixer on low add one egg at a time blending after each egg. Using flat beater mix on medium for 2 minutes or by hand at least 5o strokes.
Slowly add the balance of flour 1/4 cup at a time using wooden spoon or your dough hook.
When the dough has reached a shaggy mass, place on floured surface or leave in mixer to be kneaded. If kneading by hand and dough becomes sticky gradually sprinkle with flour. Don't overload with flour It must be soft and elastic.
Knead with a strong push-turn-fold motion, occasionally lifting dough off the work surface and crashing back down on to work surface (this helps to remove air bubbles) 8-10 minutes. If using mixer to knead dough and dough remains slack sprinkle with flour. When sufficient flour has been added the dough under hook will clean the sides of the bowl and not stick.
Placed the dough in a greased bowl, cover with plastic wrap and dishtowel set aside at room temperature about 1 hour or until double in volume.
Turn back the plastic and punch down dough. Turn out onto work surface now divide dough into 2 pieces.
For plain loaf,with rolling pin or finger press into oval shape roughly the shape of loaf pan . With hands roll up to form the shape of loaf pinch to seal seam. Place seam down in the prepared pan .
For swirl loaf, with rolling pin or finger press or roll into oval shape roughly the shape of loaf pan.
Spread butter over dough with fingers or a brush- taking care not to butter the narrow top edge where the seam will be made. Spread the nut mixture over the butter.Carefully roll to the top and pinch the edge into the body. Place seam side down in the prepared pan.
Cover with plastic wrap and dishtowel and let rise until double in size about 50 minutes.
Preheat Oven to 400 degrees 20 minutes before baking ( this is important )
Bake on the lower shelf of oven for 35 to 40 minutes until done.
If using a convection oven, bake at 350 degrees.
turn out on rack to cool before serving