Ingredients: |
Ingredients: For the Bread:
1½ cups golden raisins
¾ cup sherry
1 package active dry yeast, about 2¼ teaspoons
2 cups warm whole milk, 110ºF to 115ºF, divided
⅓ cup granulated sugar
3 tablespoons unsalted butter, room temperature, plus more for greasing the bowl
1 tablespoon fine Sea salt
5½ cups bread flour, as needed
3 tablespoons unsalted butter, melted
2 teaspoons freshly grated orange zest
½ teaspoon mace
Softened butter for greasing the bowl and the pans
Non-stick cooking spray
For the Egg Wash:
1 large egg yolk
2 tablespoons heavy cream
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Directions: |
Directions:1). Plump the raisins overnight in a bowl with the sherry.
2). In the bowl of an electric mixer fitted with the paddle attachment, add the yeast and ¼ cup of the warm milk, let stand 5 minutes, and stir to dissolve. With the mixer on speed #2, add the remaining 1¾ cups of milk, the sugar, the room-temperature butter, and salt. Remove the paddle attachment and replace it with the dough hook. Gradually add in enough flour to make a stiff dough that cleans the sides and bottom of the bowl. Knead the dough on speed #2 until the dough is smooth, elastic and glossy, about 5 minutes.
3). Clean the bowl, butter it well with softened butter, and return the dough to the bowl, turning once to grease the surface. Cover tightly with plastic wrap and set in a warm, draft-free spot to rise until it has doubled in bulk, about 1½ to 2 hours. Punch down the dough and return it to the bowl, cover it and let it rise again for 1½ to 2 hours.
4). Divide the dough in half. Working with one half at a time, roll out each piece into a rectangle 7- by 20-inches. Brush with half of the melted butter. Drain the raisins well and mix with the orange zest and mace in a bowl. Sprinkle half over the dough and roll up tightly, tucking the ends under.
5). Fit the roll, seam side down in a well-buttered 8- by 4- by 2½-inch loaf pan that has been sprayed with non-stick cooking spray. Repeat with the remaining dough, melted butter, and raisins. Cover the loaves with a clean kitchen towel and let them rise in a warm, draft-free spot until the dough just shows above the tops of the pans, about 1½ to 2 hours.
6). Thirty minutes before the dough is finished rising, preheat the oven to 400 degrees. In a small bowl, mix the egg yolk and cream together to make the egg wash. Uncover the loaves and brush lightly with some of the egg wash. Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350 degrees and continue baking for 20 to 30 minutes more or until the loaves sound hollow when tapped on the top and bottom and the internal temperature reaches 190ºF when an instant-read thermometer is plunged into its center. Remove from the oven, remove from the pans and allow the bread to cool completely on wire racks. |
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