Prep 36 hrs
Cook 30 mins
This bread was the house bread at a restaurant called The Captain's Table in Daytona Beach, Fl. I fell in love with it but couldn't talk the chef into giving me the recipe, so I went home and started looking for one like it. This recipe is one I found in a BM cookbook and adapted it to manual directions. I played with the original recipe to make it soft and spongy like grocery store bread and this is how I make it now. It's slightly sweet like a breakfast bread. Read more: http://www.food.com/bb/viewtopic.zsp?p=5469985#5469985#ixzz1PscMIRri
- 1⁄2 cup golden raisin, may be pureed
- 1 teaspoon sugar
- 1 cup water, distilled or 1 cup mineral water, not tap water
- 2 cups bread flour
- 1 cup rye flour
- 1 cup whole wheat flour
- 2 tablespoons honey
- 1⁄2 tablespoon caramel coloring (optional)
- 1⁄4 cup vital wheat gluten
- 1⁄8 cup dark brown sugar
- 1⁄4 cup non-fat powdered milk
- 1⁄3 cup soybean oil
- 1 teaspoon salt
- 1 teaspoon active dry yeast, NOT rapid rise
- Mix raisins with 1/2 cup of the water and let sit overnight to plump (then puree` if desired).
- Add the honey, brown sugar, caramel coloring and oil to raisins.
- Proof the yeast in 1/4 cup warm (100^ - 110^) water mixed with1 teaspoon of sugar for 10 minutes.
- Mix the flours, wheat gluten, dry milk and salt together. Mix in the rest of the water and the raisin mixture, and knead using the dough hook of mixer to incorporate all ingredients. Pour dough into a greased bowl and let rise till doubled.
- Put dough back in mixer and knead with dough hook for about 7 minutes, adding more flour to coax dough to leave the sides of the bowl and cling to the hook.
- Shape into two loaves and put in two 8 X 5 X 4 greased loaf pans. Let rise again to double and bake for 30 minutes at 350^ or until lightly browned. Bread will sound hollow when tapped. Remove from pans and cool well before slicing.
Absolutely love this bread! We really liked the flour combo, & I appreciated the fact that there were raisins in it! Actually, most of the time we enjoy a nutty, whole grain bread as a stable, but I have enjoyed squaw bread in the past, & now having a recipe that I can rely on makes it especially nice! Definitely a keeper of a recipe, for sure! Thanks for sharing it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
DAR, this is one awesome bread. So differant with all the differant flours, a very slight sweet taste that we enjoyed. The texture is perfect for slicing for sandwiches. I did leave out the raisons, as personal preferance (can't stand the things) and mixed the dough in my bread machine for ease and the end results were nothing short of amazing. Can't thank you enough for posting this recipe and you can bet I'll be using it often. Made for PAC Fall 2011
Excellent bread for our Rueben sandwich. Loved how soft and nice it was. Took longer than usual to raise but with only 1 t. yeast I kind of expected that.