This loaf says homemade, total goodness and Snack Mama of the Year. It’s our day tomorrow on the Kindergarten snack calendar and even though there’s some sugar and sweetness in this loaf, it’s just too darn great to not make once and a while.
2 1/4 tsp yeast in 3 TBL warm water in a stainless bowl for five minutes, or until frothy
1 cup whole milk with 5 TBL unsalted butter warmed to 115 degrees F
3 TBL sugar
1 tsp salt
Mix in Kitchen Aid mixer or by hand for 1 minute and stir in 2 cups flour.
I used Wheat Montana because it reminds me of our old roots and it’s just rockin’ awesome flour. Anytime family drives out west to our island, I beg for some knowing they’ll pass through Wheat Montana in Three Forks, MT.
Add 2 cups, 2 1/4 cups flour taking note that dough is moist but not sticky.
Knead for ten minutes with dough hook or by hand. Place in bowl, cover and place on heating pad at low setting until dough is doubled, about 1 1/2 hr.
In a small pot, bring 1/4 cup raisins to bowl in 1 cup apple juice. Drain. Add 2 TBL sugar, 1 tsp nutmeg, 1 tsp cinnamon.
Grease 3-quart oblong dish. Use a rolling pin to roll the dough into a large rectangle, much larger than pan.
Paint the surface of the dough with 3/4 tsp melted butter, 3/4 tsp maple syrup. Sprinkle raisins over painted surface.
Fold up dough, pinching the ends and seam closed. Smoosh dough into shape. Cover loosely with tea towel and place on heating pad at low setting until doubled in volume, about 1 hr.
Preheat oven to 375 degrees F.
Whisk together 1 egg with a pinch of salt and paint carefully onto top of loaf.
Bake for about 45 minutes or until loaf sounds hallow when tapped lightly. My oven is uneven, and I find it helpful to cover with aluminum foil while baking.
Knock out of pan onto cooling rack, and cool completely before slicing into desired number of slices.
Cut each slice in half, spread cream cheese evenly for each Kindergartner.
Happily deliver when it’s your Snack Mama day.
There’s still time to enter my Lost Bird Found Giveaway.