Rustic Raisin Overload Bread

This is a first original bread recipe created by Apple Crumbles.  It is very easy and not very time consuming to make.  It is absolutely loaded with raisins but very little added processed sugar.  All the sweetness over flowing from this bread is due to the large raisin to flour ratio.  Be prepared to sink your teeth into a sweet, chewy, moist homemade bread.

• 4 oz California Seedless Raisins
• 1/2 oz or 1 TBS  Active Dry yeast
• 3 TBS whole milk
• 3 TBS bread flour + 1 TBS more for sprinkling on top
• 8 oz Golden raisins
• 9 TBS olive oil (odd measurement isn’t it – but it worked)
• 3/4 c water from soaked raisins.
• 2 3/4 cps (1 lb) bread flour
• 2 TBS Fennel or Caraway Seed
• 2 TBS sugar
• 1 tsp salt

1. Soak the 4 oz of black raisins in hot water at least 1 hour.
2. Mix the 1 TBS yeast + 3 TBS milk + 3 TBS bread flour in a small dish. Sprinkle the 1 TBS of flour on top to cover. Put in a warm place for 30 minutes to 1 hour.
3. Drain the soaked raisins BUT reserve the water.  The raisins can be left a little wet, do not pat dry.
4. In a large mixing bowl, add the pound of flour, sugar, salt, oil, 3/4c of the water from the soaked raisins and the yeast mixture or “sponge”.  Knead for 5 minutes to make it elastic or form the gluten.
5. Add the fennel or caraway seed and ALL the raisins. Work into the dough.  This might take time and the dough may be a little wet. Not to worry.
6. Knead for 5 minutes then cover with a clean dish towel or wax paper and let rise for 1 to 2 hours.
7. Sprinkle a baking sheet with flour and put the loaf on the sheet. Sprinkle the top with flour and form/shape into a 9 x 4 1/2 log.
8. Cover with wax paper and let the loaf rise 1 hour.
9. Preheat oven to 375 F.
10. Cut a slit down the middle of the loaf.
11. Mix 1 egg + 1 TBS milk and brush on top of the loaf.
12. Sprinkle with a little sugar all over the top and bake for 30 minutes.

This is a new AC product and available to all who don’t want to make it themselves.  Too good!

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