Sour Cream Bread with Raisins

I was feeling really down today so what better thing to do to get your mind off of what is bothering you than to bake up something delicious PLUS it makes the house smell WONDERFUL.  So I stood staring at all my cookbooks trying to decide which one would be the lucky one.

AHA!!  I saw The Bread Bible  by Beth Hensperger.. Hmm . . . raisin bread sounds good today!!  A search of the index revealed this recipe and, as luck would have it, I did have most of the ingredients.  I did have to compromise a tad.  It calls for golden raisins.  I didn't have golden raisins, I just had the plain, old brown ones.  And she also wants dried lemon peel - nope, don't have that either.  So I just pour two tablespoons of lemon juice over my raisins and let me soak for about a half hour.  Best I could do for the time being.  Compromise - folks, that is what it is all about!!

Ingredients
DOUGH
1/4 cup lukewarm water
2 1/4 tsp yeast
2 T sugar
1/2 cup cold milk
1/3 cup sour cream
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
3 cups unbleached all-purpose flour
1/2 stick unsalted butter (4 T)

SUGAR CRUST
1 T sugar
1/4 tsp ground cardamon

Directions

In a 1 cup liquid measuring cup, pour in the warm water.  Sprinkle the yeast and mix.  Set aside for 10 minutes.

In a separate bowl, combine the milk, sour cream, eggs, vanilla and almond extract.  Add the yeast mixture and stir to combine.

Now it gets interesting!  Instead of using a mixer, get out your food processor!  In the bowl of your food processor, add all of the flour, 2 T of sugar and dot with the 4 T of butter.  Process for about 10 seconds just enough to combine everything.

With the motor running, pour in the yeast mixture through the feed tube.  Process for about 1 minute until the dough forms a soft ball,

Using a plastic dough scraper, transfer the dough ball to a lightly floured counter top.  Knead it briefly to even the dough out.  Place the dough in a greased bowl and let rise until doubled in bulk - about one and a half hours.

Turn the dough out on your counter top and roll out roughly into a rectangle.  Sprinkle with your raisins (and lemon peel if you have it).  Roll the dough up and knead to incorporate the raisins and peel into the dough.

Cut the dough into 3 pieces and roll each piece into a 12 inch rope.  Place the 3 ropes parallel to each other and begin braiding.  Tuck the ends under and place on a baking sheet with parchment paper.

Cover the dough loosely with plastic wrap and let rise again for another 45 minutes.

Preheat the oven to 375 degrees.  Prior to baking, sprinkle the sugar/cardamon mix over the bread.  Bake for 35 to 40 minutes.

Your house will smell WONDERFUL!!!

Entire Recipe:

Ingredients

DOUGH

1/4 cup lukewarm water

2 1/4 tsp yeast

2 T sugar

1/2 cup cold milk

1/3 cup sour cream

2 large eggs

1 tsp vanilla extract

1/2 tsp almond extract

3 cups unbleached all-purpose flour

1/2 stick unsalted butter (4 T)

SUGAR CRUST

1 T sugar

1/4 tsp ground cardamon

Directions

In a 1 cup liquid measuring cup, pour in the warm water.  Sprinkle the yeast and mix.  Set aside for 10 minutes.

In a separate bowl, combine the milk, sour cream, eggs, vanilla and almond extract.  Add the yeast mixture and stir to combine.

Now it gets interesting!  Instead of using a mixer, get out your food processor!  In the bowl of your food processor, add all of the flour, 2 T of sugar and dot with the 4 T of butter.  Process for about 10 seconds just enough to combine everything.

With the motor running, pour in the yeast mixture through the feed tube.  Process for about 1 minute until the dough forms a soft ball,

Using a plastic dough scraper, transfer the dough ball to a lightly floured counter top.  Knead it briefly to even the dough out.  Place the dough in a greased bowl and let rise until doubled in bulk - about one and a half hours.

Turn the dough out on your counter top and roll out roughly into a rectangle.  Sprinkle with your raisins (and lemon peel if you have it).  Roll the dough up and knead to incorporate the raisins and peel into the dough.  

Cut the dough into 3 pieces and roll each piece into a 12 inch rope.  Place the 3 ropes parallel to each other and begin braiding.  Tuck the ends under and place on a baking sheet with parchment paper.

Cover the dough loosely with plastic wrap and let rise again for another 45 minutes.

Preheat the oven to 375 degrees.  Prior to baking, sprinkle the sugar/cardamon mix over the bread.  Bake for 35 to 40 minutes.

VERDICT:

I couldn't wait for my husband to come home, so I had a slice.  It is good, but it wasn't what I was looking for.  You know the iced cinnamon bread which is swirled.  This will probably make really good french toast.  I was a little disappointed in the rise, it didn't rise as much as I thought it would.  Will I make this again - maybe - depends on what my husband thinks.

UPDATE:
This makes really GREAT french toast.  I made it for my husband this morning and he loved it.  He loved the bread anyway.  It is good toasted with butter - YUM!!