I am trying to clone a raisin bread that my Grandmother used to have delivered by "the Bread Man" back in the Chicago suburbs. It was likely from a Polish or Slovak bakery and came in 10" round rustic loaves about 4" high with a thick crust. It had no cinnamon or nuts and was not sweet beyond that imparted by the raisins. It had a somewhat chewy yellow crumb with just a few jelly bean sized holes and lots of raisins. It was absolutely heavenly when toasted and I miss it at the breakfast table. I have not been able to find a recipe that sounds even close. Any help would be appreciated.
TIA
Jason on the KP
Am I to believe that no one here has ever heard of a raisin bread like this?
I would think that if you were to make a basic bread recipe with raisons, with a nice long rest in the fridge overnight, you would end up with something like what you were describing. I am a baker by trade and I make a raison walnut bread that is just a basic sourdough with the addition of raisons and walnuts. The raisons add a slight sweetness to the bread aswell as some color. So I would try a basic french bread recipe...flour, water, salt, and yeast. With the addition of raisons, I would do 2oz per pound of dough. Make sure to soak your raisons first in warm water to re-hydrate them some, or else during bake they will suck moisture from the dough. Good luck
Could it be Polish Easter Raisin Bread?
The crumb and color look right. Where would I find the recipe?
Thanx
Jason on the KP
The links on TFL show up the as the same color as the text, so sometimes it's hard to see the links.
Here it is: http://wiseanticsoflife.blogspot.com/2010/03/polish-easter-bread.html