Irish Cinnamon Raisin Bread
|Raisins||1 Cup (16 tbs)|
|Whole wheat flour||3 Cup (48 tbs)|
|Unbleached flour||2 Cup (32 tbs)|
|Baking soda||2 1⁄2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs) (Temperature Will Depend On Method Of Mixing)|
|Sour milk/Buttermilk||1 1⁄2 Cup (24 tbs) (At Room Temperature)|
|Honey||1⁄4 Cup (4 tbs), warmed|
|Ground cinnamon||4 Teaspoon|
Place raisins into a small bowl, cover with boiling water, and set aside to plump for 15 to 20 minutes.
Preheat oven to 425°F.
Butter 2 8-inch layer cake pans.
In a large bowl, sift together whole wheat flour, unbleached white flour and baking soda.
With your fingers, rub in softened butter until flour is mealy but not lumpy.
Or combine flour mixture with soda in a food processor, and cut in cold butter until mixture resembles meal.
Mix together milk, honey, and molasses in a medium-size bowl.
Pour into dry ingredients. (Do not use food processor for this step.) Stir until just combined.
Drain raisins, and fold into dough.
Dough may be sticky but manageable.
If too sticky, add a bit more flour.
Turn dough out onto a generously floured surface.
Sprinkle flour on top, and with floured hands, pat it into a 1-inch-thick rectangle.
Sprinkle with cinnamon.
Fold dough into thirds as you would a sheet of letter paper.
Cut dough in half.
Pat each half into a circle using additional flour as needed.
Place each circle into a prepared pan.
With a floured knife, cut a 3/4-inch-deep cross into each loaf.
Bake on middle shelf of oven for 20 minutes.
Reduce heat to 350°F, and bake for 10 more minutes, or until a cake tester or food pick inserted into the center comes out dry.
Do not overbake.
Remove breads from pans, and cool completely on wire racks.
If desired, wrap well in foil, and freeze until needed.