Coffee Raisin Bread!

I was blown away  to hear from an EZ DOH-purchaser in Florida this week. She took the time out of her busy schedule to write me a letter about how much she is enjoying her EZ DOH......Wow! Who does that these days?! But I was glad that SHE did - it certainly lifted my spirits! Her love of the efficiency, economy and tasty results of our little bread machine were included in her reasons for writing, along with a suggestion that we consider producing an heirloom edition of EZ DOH (ie, a stainless steel bucket). I LOVE the idea! (Presently, it's out of our price range, but we've dreamed about providing that product one day......hmmmmm......stainless...or maybe a beautiful ceramic bowl.....the ideas are flowing!) However, what I love most is that my "pen pal" is interested in passing along the simplicity and joy of making bread to the next generation. I know I'M thrilled when I walk into my daughter's home and she's pulling a loaf of fresh bread out of her oven. I adore having my grandkids beg me to help make bread. But the best part is sitting around the table together, talking, laughing, devouring our homemade, yeasted goodies... just enjoying the memories we are making. 

Make a memory this week......create this beautiful, lightly sweet loaf WITH someone or FOR someone! 

Coffee Raisin Bread

Ingredients:

3/4 cup raisins, tossed in 1 Tbsp. flour

3 cups unbleached flour

1 cup  brewed coffee, warm (not hot)

1 Tbsp./Packet Red Star Platinum yeast

3 Tbsp. canola oil

1 egg, lightly beaten

1-1/2 tsp. salt

3 Tbsp. sugar

1 tsp. cinnamon

1/4 tsp. ground allspice

1/4 tsp. ground cloves

Directions:

Toss raisins with 1 tablespoon flour; set aside. Combine coffee and yeast in EZ DOH bucket and stir. Rest for 1-2 minutes. Add 1 cup of flour, then remaining ingredients. EZ DOH-it for 2-3 minutes, until dough is smooth. Remove dough from bucket, spray bucket with cooking spray and return dough to bucket. Cover and let rise until doubled. Preheat oven to 375. Roll dough out into rectangle, then roll up and tuck in ends. Place in 8 ½ x 4” loaf pan. Cover and let rise until doubled. Bake 30-35 minutes, until golden on top and loaf sounds hollow when tapped. Remove from pan and let cool on rack. Drizzle with confectioners icing, if desired. 

      Visit http://www.wildyeastblog.com/yeastspotting/ for more delicious breads 

Coffee Raisin Bread!