This bread is one of my favorites! I love the contrast of the sweet raisins and molasses with the savory caraway flavor.
WELSH BREAD- Bread Machine Method
(Source: The Best Bread Machine Cookbook Ever: Ethnic Breads
M. Rosenberg, HarperCollins Books, 1994)
Click here for conventional bread method directions
INGREDIENT SMALL LOAF LARGE LOAF TM*
distilled white vinegar 1 tsp 1.5 tsp 1 tsp
milk 2/3 c 1 c 2/3 cup
brown sugar 2 T 3 T 3 T
whole egg 1 1 1
egg white 0 1 0
unsalted butter 4 T 6 T 6 T
salt 1/2 tsp 3/4 tsp 3/4 tsp
molasses 2 T 3 T 3 T
bread flour 2 c 3 c 3 c
baking soda pinch 1/8 tsp 1/8 tsp
caraway seeds 1 tsp 1.5 tsp 1.5 tsp
active dry yeast 1.5 tsp 2-1/4 tsp 2-1/4 tsp
raisins 3/4 c 1 c 1 c
===My Notes ===
- Stir the vinegar into the milk.
- Let stand about 30 min, until the mixture thickens.
- Add ingredients (except raisins) but including the vinegar and milk, in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions.
- At the beeper (or at the end of the first kneading in the Panasonic, Sanyo, and National, or 10 min from the start of the rising period add the raisins.
- *TM indicates amounts I used for the Toastmaster, which typically takes less liquids than other machines.
- I soften/partially melt the butter (or margarine) in the microwave before adding.
- This bread rises more slowly than other breads in the machine, so I use the "sweet bread" cycle. If you don't have this cycle, slashing the top after the second rise in the early part of the baking cycle seems to help.
- I like this bread a bit denser, like a tea bread, so I usually substitute all-purpose flour for 1-3 cups of the bread flour.
- The amount of yeast is very generous (and typical of that book). I have had very nice results with 1-3/4 tsp yeast and am planning to continue that practice.
- The dough for this bread will be a bit softer than other breads, which is helpful for incorporating so many raisins into the dough!
Updated: December 21, 1996
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