We hope many of you were able to stop by our Farmer’s Market stand by now, because yesterday was the last day we were selling our delicious baked goods for the 2014 season! We’d like to thank everyone that has supported us thus far and we look forward to seeing more of you when we open up again next season. In the meantime, please check out our delicious apple-raisin pan bread, a treat that young and old alike thoroughly enjoyed every Tuesday!
Apple-Raisin Pan Bread
(Makes 2 loaves)
2 tablespoons dry yeast
2 cups lukewarm water
½ cup light brown sugar
1 tablespoon salt
4 whole eggs
2 tablespoons soft butter
½ teaspoon cardamom
½ teaspoon mace
2 teaspoons cinnamon
5 ½ cups bread flour
Extra bread flour for dusting
2 apples, peeled, cored, and diced
½ cup raisins
½ cup roughly chopped walnuts
½ cup granulated sugar
Egg wash: 2 eggs lightly beaten with 2 teaspoons of water
- In the work bowl of a stand mixer, combine the yeast and water and let stand for 10 minutes. Add the brown sugar, salt, eggs, butter cardamom, mace, and 1 teaspoon of cinnamon. Blend together and ferment another 10 minutes.
- Sift the flour and add the yeast to the mixture. Mix for 5 minutes with a dough hook at low speed. Dust with extra flour from time to time, making sure the dough does not stick to the sides of the bowl.
- Transfer the dough to a large oiled bowl. Cover with plastic wrap and let proof (rise) 1 hour or until double in size.
- While the dough is rising, rehydrate the raisins for 5 minutes in enough hot water to cover them. Drain, squeeze out excess water, and pat dry.
- Preheat the oven to 400 degrees and roast the walnuts on a baking sheet for about 5 minutes, until they are lightly browned and fragrant. Reserve 2 tablespoons of the walnuts for topping.
- In a small bowl, mix the raisins, roasted walnuts, apples, granulated sugar, and remaining 1 teaspoon of cinnamon. Set aside.
- Oil two 12-inch loaf pans and dust a work surface with flour. Turn the dough out onto the floured work area. Divide the dough into 2 equal pieces. Knead by hand for 2 minutes and roll each piece into a rectangle. Spread the fruit filling over the dough. Fold the dough into thirds, like a business letter, and then fold in half. Roll into cylinders making two 12-inch loaves.
- Bake 15 minutes. Remove from the oven, brush quickly with the egg wash, and sprinkle with the reserved chopped walnuts. Bake another 20 minutes, remove from the oven, and cool 10 minutes. Unmold on a baking rack and cool another 20 minutes. Slice and serve warm.