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weplant badge: Community Member

adding raisens/pause

I am making another loaf of raisen bread..Had one disaster and one good one..Incorporating the raisens after the beep seems to be a challange..They do not incorporate well..I wanted to know if you hit the start/reset button on the Zo (BB-CEC20) if that would stop the machine long enough so I can aid the raisens in being mixed into the dough and then hit the button again it ,will it resume..Am I making sense? I just thought I could give it a little help in getting mixed better. I don't know how much time there is when the beeps go off (to add the raisens) and when it starts kneeding again..Thanks...

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HerBoudoir
  • Reply by HerBoudoir on January 12, 2012 at 10:09 pm
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Here's my take after I had a burned raisin crust bread:

I did some searching on the web, and the general consensus seems to be to just go ahead and put the raisins in when you put in all the other ingredients at the beginning. Some of the raisins will get crushed but for the most part they get incorporated much better than if you add them during the "add stuff" beeps.

I usually add some extra raisins (but then I like raisin bread with a LOT of raisins!) and I usually toss them in about 1/4 cup of flour from the recipe (i.e. subtract that 1/4 cup from what you'd be adding so the overall recipe doesn't come out dry). I'm not sure if that helps BUT I know from baking cakes that the fruit will sink to the bottom of a cake if you don't toss it with flour. It doesn't seem to hurt, anyway.

If it's the recipe from the Zo handbook, I also add about 1 tablespoon of vietnamese cinnamon because I think it calls for something silly like 1/2 teaspoon which is not nearly enough for my cinnamon lovin' self.

Hope that helps!

weplant
  • Reply by weplant on January 12, 2012 at 10:53 pm
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Thank you for your reply..I did make the recipe from the Zo book and that one turned out ok..I agree though, definitely not enough cinnamon..The one I did today was from Beth Hensperger's Bread Book..In this one , they have you soak the raisens first. My dough was really wet after the raisens went in and I was worried..However, it did come out pretty good, I think better than the one from Zo. I set the crust setting to light and it was pretty dang dark on the sides and bottom..but all in all good.

HerBoudoir
  • Reply by HerBoudoir on January 12, 2012 at 11:02 pm
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I'll have to give that one a try next time I make raisin bread. I got my Zo in October so I've only had it a bit longer than you, and I just got that book about a month ago. I use a lot of recipes from the Salad In A Jar website - those are actually very good too. If you like fruit breads, she's got a yeast banana date bread that is awesome.

I like doing raisin bread as more of a freeform or braided loaf rather than baking in the Zo.