This weekend I was looking for a bread I could make with Buttermilk . I always have left over Buttermilk from a recipe and wanted to find a practical use for it while keeping my commitment to BYOB. I chose a pretty easy recipe from Artisan Bread In Five Minutes A Day, which most of you know is a great book and the talk of the blogosphere.Jeff Hertzerg and Zoe Francois have revolutionized home bread baking in a simple , time friendly method that allows the busy home cook /baker to always have fresh bread for their family. If you don’t have this book, I suggest you get it. For those of you who are scared of yeast, this is the perfect foray into Bread Baking for you.
Judy’s Board Of Directors’ Cinnamon- Raisin Bread adapted from Artisan Bread in Five Minutes A Day, by Jeff Hertzberg and Zoe Francois
2 cups lukewarm water
1 cup buttermilk
1 1/2 tablespoons yeast
1 1/2 tablespoons salt
1 1/2 tablespoons sugar
6 1/2 cups unbleached all purpose flour
Butter or vegetable oil for greasing the pan
1 1/2 teaspoons ground cinnamon
1/3 cup sugar
3/4 cup raisins
1 egg beaten with 1 tablespoon water for egg wash
To mix Buttermilk Bread Dough:
Mix the yeast , salt, and sugar with liquids( water and buttermilk) in the bowl of your stand mixer.
Add in flour gradually with the dough hook attachment. Do not knead, but mix until all is incorporated.
Cover loosely( the authors advise that it not be airtight) and allow let it rest at Room Temperature until dough rises and collapses ( approx 2 hours) .
Dough can used immediately or put , covered in anon airtight container in the refrigerator. The dough can be stored for up to 7 days and easier to handle when cold.
Grease your loaf pan. On a lightly floured surface roll out a piece of dough into a 8x 16 inch rectangle. I used half of the dough for my baking pan. Brush the dough with egg wash. Sprinkle sugar, cinnamon, and raisins evenly . From the short side up roll in jelly roll fashion and place in greased pan seam side down. Allow to rise/rest in pan 40 minutes ( if dough is used unrefrigerated) or 1 hour and 40 minutes if used refrigerated.
Preheat oven to 375F and bake for 35-40 minutes or until golden Brown. * I used some of the remaining egg wash on top of the dough to give the crust a gloss.A lame was used to slash the bread. I also placed my pan on a baking stone to aid in baking.
Remove from pan and allow to cool on wire rack for a few hours before slicing.
Here is the Authors of Artisan Bread In Five Minutes A Day Pictorial and recipe for Cinnamon Raisin Bread and toast