There's some kind of cosmic connection between bread and gratitude. Let me not muse further on gratitude, though (this post might be enough of that). I have always loved a good raisin bread, but this one is extra special. Really. Bread-like for toasting, cake-like for tasting, it is healthy as can be. The recipe is from the wonderful people at King Arthur baking. Cooking time above does not account for rising time of the bread. Morning coffee, please.
To make the starter, mix the starter ingredients in a small bowl, cover and let rest overnight at room temperature.
To make the dough, combine the dough ingredients, mixing and kneading to form a smooth, supple dough. I used the dough attachment on our mixer.
Place the dough in a bowl, cover the bowl, and let the dough rise for about 1 hour. It may not double in bulk, and that is fine!
Gently deflate the dough and knead in the nuts and fruit by hand.
Shape the dough into a flat ball and place it in a lightly greased 9" round cake pan. Cover the pan with lightly greased plastic wrap and allow the loaf to rise for 60 minutes, or until it fills the pan side to side and barely crests over the top.
Towards the end of the rising time, preheat over to 350 degrees.
To glaze the bread, combine the sugar, vanilla and water and drizzle the mixture over the top of the risen loaf.
Bake your loaf on a lower oven rack for 50 to 60 minutes, or until it is golden brown. Tent lightly with foil for the final 20 minutes if it appears to be browning too quickly. The internal temperature of the finished bread should be at least 190 degrees.
Remove the coffeecake from the oven and after 5 minutes, carefully turn it out of the pan and onto a rack to cool. Cool completely before slicing.
Ingredients
Directions
To make the starter, mix the starter ingredients in a small bowl, cover and let rest overnight at room temperature.
To make the dough, combine the dough ingredients, mixing and kneading to form a smooth, supple dough. I used the dough attachment on our mixer.
Place the dough in a bowl, cover the bowl, and let the dough rise for about 1 hour. It may not double in bulk, and that is fine!
Gently deflate the dough and knead in the nuts and fruit by hand.
Shape the dough into a flat ball and place it in a lightly greased 9" round cake pan. Cover the pan with lightly greased plastic wrap and allow the loaf to rise for 60 minutes, or until it fills the pan side to side and barely crests over the top.
Towards the end of the rising time, preheat over to 350 degrees.
To glaze the bread, combine the sugar, vanilla and water and drizzle the mixture over the top of the risen loaf.
Bake your loaf on a lower oven rack for 50 to 60 minutes, or until it is golden brown. Tent lightly with foil for the final 20 minutes if it appears to be browning too quickly. The internal temperature of the finished bread should be at least 190 degrees.
Remove the coffeecake from the oven and after 5 minutes, carefully turn it out of the pan and onto a rack to cool. Cool completely before slicing.