This bread is one of my favorites! I love the contrast of the sweet raisins and molasses with the savory caraway flavor.
WELSH BREAD- Conventional bread method
Source: The Best Bread Machine Cookbook Ever: Ethnic Breads
M. Rosenberg, HarperCollins Books, 1994
(Adapted for conventional method by Mimi Hiller)
Click here for Automatic Bread Machine version
INGREDIENT SMALL LOAF LARGE LOAF
milk 2/3 c 1 c
brown sugar 2 T 3 T
active dry yeast 1.5 tsp 2-1/4 tsp
whole egg 1 1
egg white 0 1
unsalted butter 4 T 6 T
distilled white vinegar 1 tsp 1.5 tsp
salt 1/2 tsp 3/4 tsp
molasses 2 T 3 T
bread flour 2 c 3 c
baking soda pinch 1/8 tsp
caraway seeds 1 tsp 1.5 tsp
raisins 3/4 c 1 c
- Heat milk to 105-115F.
- Stir in brown sugar and yeast; let stand about five minutes, till foamy.
- Add egg and, if using, egg white.
- Beat on medium about two minutes.
- Melt butter; add to milk with vinegar, salt, and molasses.
- Beat about 5 minutes, till thick.
- Add 2 cups of flour, baking soda, and caraway seeds.
- Beat on low one minute; then beat on medium with dough hook for 7 minutes.
- Add the rest of the flour, 1/4 cup at a time.
- Beat another 5 minutes.
- While this is beating, plump raisins in enough boiling water to cover.
- Drain raisins well.
- Add raisins to dough, with mixer on low, just long enough to incorporate them.
- Remove dough to floured board and knead till smooth, incorporating only enough flour to make the dough lose its stickiness.
- Form the dough into a ball and place in a greased bowl.
- Cover and set the bowl in a warm place to rise, about 1-1/2 to 2 hours.
- When dough has doubled in size, turn out on floured board and knead again, about two minutes.
- Form into loaf and place in loaf pan (or pans).
- Cover and let rise again, about 45 minutes to an hour.
- When dough has doubled, bake in a preheated 350F oven for about 40 minutes.
- The bread is done when it sounds hollow when tapped on top.
Updated: December 21, 1996
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