I was going write up my review with this post but I only finished late last night and this book was so, so good that I need a couple of days to ponder before reviewing. So instead, you guys get some weekend yumminess!
As one would expect in a book with ‘baker’ in the title, baking plays a central role in this book. It’s what brings characters together and, after much teasing, the epilogue provides the reader with several recipes that were used in the book. This one seemed the easiest but they all sound fabulous!
Reba’s Bread (Dairy free) by Elsie Schmidt (from The Baker’s Daughter by Sarah McCoy)
- 1 cup warm water
- 1 packed active dry yeast (rapid)
- 3 tablespoons white sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoon oil
- 3 cups all-purpose flour (I had/used bread flour)
- 3/4 raisins
Sprinkle yeast over warm water in a small bowl. In a separate bowl, combine sugar, salt, cinnamon, and oil. Stir in yeasty water and then beat in 1 1/2 cups flour. Add raisins and slowly add the remaining flour. Knead on floured surface for 10 minutes until dough is no longer sticky.
Form into a ball and place in greased bowl, making sure it’s evenly coated. Cover with a cloth and let double in size. Punch it down and shape. Place in greased bread pan. Cover and let rise for 30 minutes. Bake for 30 minutes at 400 F until the crust is golden brown. Cut and serve with butter (or jam!).
Notes: I had and used bread flour because it was what was in my cupboard. It seems to have come out fine (taste and texture is good). I don’t have a bread pan so I just plopped the ball of dough onto a tray… probably not the best technique but it worked out OK! Next time I’ll add some more cinnamon and maybe make one without raisins. Overall: awesome bread!
What are you cooking this weekend? L xoxo