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Submitted by Lisa Keys
Growing up fresh bread on the table was a must. As the basket got passed around, if someone did not take a slice I can still hear my mom question, “how can you eat without bread?” Whether it was warm from the oven or fresh from the local bakery it made us all happy to break bread together. This golden milk bread has healthy warm spices and just a touch of sweetness. Makes 2 loaves.
4 and 1/4 cups (18 oz) unbleached bread flour
1 (1/4-oz) package yeast
1 and 1/4-cups milk
6 tablespoons unsalted butter
2 tablespoons real maple syrup
1 and 1/2 teaspoons kosher salt
4 (25 cent size) pieces of fresh peeled ginger
1-teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground black pepper
1/2 cup golden raisins
In stand mixer bowl, fitted with paddle, combine 4 cups of flour and yeast.
In small saucepan, over medium low heat, combine milk, butter, maple syrup, salt, fresh ginger, turmeric, cinnamon, ginger, cardamom and pepper; bring just to a simmer, stirring. Remove from heat and let cool for 15 to 20 minutes or until milk mixture registers 120F on an instant read thermometer. Remove fresh ginger.
Pour milk mixture into flour mixture; mix on low speed until flour is fully incorporated. Remove paddle and replace with dough hook. Knead dough on low speed for 5 to 6 minutes adding additional 1/4 cup flour if it seems too sticky. Add raisins to dough during last 2 minutes of kneading time. Transfer dough to a buttered bowl, cover and let rest in a warm place for 1 hour or until doubled in size.
Press down dough, divide in half and shape each piece to fit a lightly greased 9-inch loaf pan. Place dough in pans; cover and let rise for 1 hour. Heat oven to 400F. Make 3 slash marks diagonally across each loaf. Bake loaves for 25 to 30 minutes or until golden brown and internal temperature registers 200F on an instant read thermometer. Remove from pan to a wire rack to cool.
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