March 30, 2008 - 10:34am
kneading in raisins
This seems like such a simple thing but somehow it has me flummoxed. I made a raisin only version of Susan's Walnut Raisin sourdough yesterday and when we sliced it the raisins were mostly grouped around the edges. Is there some simple way of kneading them in (by hand) so that they are evenly dispersed? The family loved the bread and requested a loaf every week so I would like to do a better job. Thanks, A.
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I usually find it easiest to pat the dough out into a flat disc or rectangle and sprinkle the raisins over it evenly. I then fold the dough over the raisins or roll it up like a cinnamon roll and gently knead it a bit more. It works pretty well for me.
I usually stretch the disk out, spread the items, press them in by hand lightly and first roll it up jelly roll then fold in a tri fold. If I have time I might do one more fold trying to establish some tension on the outside and bury any protruding offenders as I preshape.
Eric
Thank you Eric and SourdoLady, I knew someone would be able to help me. That makes such perfect sense and I don't know why I didn't figure it out. Maybe because I was in a tizzy about scorching the chopped walnuts, hence the raisin only version. I'll follow your directions next time, thanks again, A.
Ahhh, been there done that too. Mini Oven taught me to put the seeds/nuts on a pan under parchment and roast them at 350F for 10 mins. Perfect every time.
Eric
Aha, under parchment? I wouldn't have thought of that. I think I must be losing my sense of smell because I didn't find the disaster until I pulled the pan out of the oven - and I HATE to waste ingredients. Still, the 9 year old grandaughter was happy because she won't eat anything with nuts apart from Nutella which she calls the chocolate spread. Sneaky Nana! A.
I mis-spoke. Sorry, I meant to say place the nuts on a parchment covered pan.
Eric