We’re gonna start by making cinnamon raisin bread.
1We’re actually going to proof our dough in the same Bowl so you want to give a lots of nice room to grow in a bowl we’re going to add in our flour now what I like to do is add my flavor on one side of the bowl and my yeast on the other side so that in your cinnamon because it’s lovely in warm cinnamon raisin bread sugar because it’s kind of a sweet bread and then salt and then the other side the bowl add in your yeast the reason. I had ingredients on separate sides the bowl is I don’t want the yeast to land on top of the salt because if it does it deactivates it so just on either side give it a little bit of a mix up on each side and then you can mix them all in together then a portion gradientin your bread is good quality raisins you want to make sure they’re nice and plump and juicy take care not to buy small shriveled up ones you want to get nice big ones like these and then just give all of your dry ingredients in mix around to our dry ingredients we’re going to add in our wet which is milk and water I like to have these at room temperature so it gives the yeast kind of a helping hand I don’t like to have them too cold and then simply all you want to do is just mix it all together until it starts to form a dope I like to actually just use my hands to bring my dough together. because then I know what’s going on is it too wet.
2Because then I know what’s going on is it too wet is a too dry is the dough coming together and I can tell right now this is a really great job once you’ve formed your dough we’re going to cover it tightly in cling wrap now you want to do this to keep nice and safe not let any air get in at us just to keep it extra warm I like to lay a cloth over keep it nice and snug now this is where the magic happens when it comes to no needles we’re going to let this guy to sit a room temperature for around 12 to 18 hours let them ferment and what will happen is the enzymes and everything in the Jozy yeast will start to work together grow and develop a really beautiful dough now I know this seems kind of technical because bread baking is a science when you think about just take a little bit of a step back yeast is a living organism and what you do to something that is living and you need to give it water you need to feed it you keep it warm give a little bit of sugar and you will have a fantastic branch at the end now here is the dough.
3Your dough but you’ll see or all of these lovely bubbles if you look right here these are gluten strands and they came from fermenting our dough overnight that is nice strong dough and they’re going to yield really nice big bubbles in your bread okie dokie I’m going to take it out of the bowl and put it onto a floured surface this is why bread making is so fascinating to me because it is a living thing and the better you treat it the more love you give us the better results you get out of it now what you want to do here is just your hands a little bit of a dusting and then just fold over your bread on itself kind of like a book and then just knock out the air now don’t worry if you’re thinking you’re knocking at all of the bubbles.I know it’s not always possible I’m just going to do a square or kind of like a diamond shape I suppose you can tell this dough has had a lot of love now it’s ready.