Big Beautiful White Pan Loaf
Dough, 1 batch
1 1/2 ts Cinnamon
3 tb Sugar
1 1/2 Cups, (7.5 ounces) dark
Raisins,
2 tb Unbleached all-purpose flour
Mix one batch of the White Pan Loaf dough according to instructions
given in recipe.
Place the just mixed dough in a clean bowl lightly dusted with flour.
Cover the bowl with a towel and allow the dough to rise at room
temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it
doubles in volume. (An indentation made by poking your finger deep
into the dough should not spring back.)
While the dough is rising, place the raisins in a bowl or a plastic
container and fill with warm water to come just below the top of the
raisins. (If you use too much water, you will rinse away the natural
sweetness of the raisins.)
Place the dough on a very lightly floured surface. Gently deflate the
dough and pat it into a rectangle that is about 3/4 of an inch thick,
and about 6 inches by 12 inches in size. The short sides should be
the top and bottom edges.
Mix the cinnamon and sugar together, and sprinkle it evenly over the
dough.
Drain the raisins and toss them with the remaining 2 tablespoons
flour. Spread the raisins evenly over the dough and gently press them
into it.
Starting at a short side, roll the dough into a log. Roll the dough
tightly, keeping the skin of the dough slightly taut, and tucking in
any raisins that fall out, but don’t stretch the dough so tight that
the skin tears. Seal the seam of the log gently but tightly using
the heel of your hand against the surface of the table, or pinch it
shut with your fingers.
Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and
cover with oiled plastic wrap. Let the dough rise at room
temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen
almost 1 inch above the sides of the pans.
Meanwhile, preheat the oven to 450 degrees.
Place the loaf pan on the center oven rack. Using a plant sprayer,
mist the loaf 8 to 10 times, then quickly shut the oven door. Spray
the bread again after 2 minutes.
Bake for 15 minutes, then reduce the oven temperature to 375 degrees
and bake for 20 to 30 minutes longer, until the crust is deep brown
and the loaf sounds hollow when tapped on the bottom. The crust may
color quickly because of the cinnamon and raisins in the dough; watch
carefully and cover the top of the loaf loosely with foil if it is
browning too fast. Let cool in the pan for 5 minutes, then remove the
bread from the pan and place the loaf on a rack to cool. Let cool
completely before slicing, or the bread will fall apart. This bread
keeps well for at least 2 days.
BAKERS’ DOZEN AMY SCHERBER SHOW #BD1A51
Yields
4 servings