Dan Lepard’s raisin (and perhaps cinnamon) bread

The actual recipe that I followed, now that I am on a fresh yeast baking frenzy, was from Dan Lepard’s The Handmade Loaf. If you haven’t bought this yet I really recommend you do.

The recipe in THL calls for fresh yeast, rye levain (although I used regular levain as I no longer keep a rye one), rye flour as well as white flour. It’s got a good old list of ingredients, including cinnamon which I didn’t use as this loaf was for my mother and I wasn’t sure if she liked it or not.

I don’t really have a problem eating “too much” bread, like I know some people do.

However. There have been three types of bread that I’ve come across recently that have caused me to eat beyond the realms of comfort. This bread was one. Dan’s soft baps (from Short and Sweet), which I shall report on another time, were another, and this schiacciata that I made and in which you will see I repeat myself about the bread eating thing, was another.

The dough to this bread is fairly sturdy. I wasn’t overly confident of it coming out okay. But it did. It was lovely. So tasty, moreish and would be excellent with something savoury like cheese but I ate it just on its own, like a not sweet cake. I loved it. And I had some the next day, dipped into my caffe latte.   I especially like it in a ring shape. I do, of course, have a special banneton but if you don’t then you can just use a tea towel, pulled through the hole in the dough.

IMG_0700

Anyway. I asked Dan if there was as recipe on line that was similar to the Raisin and Cinnamon bread in HML, and he said to try this one, but he said to sub raisins for the cranberries.

One thought on “Dan Lepard’s raisin (and perhaps cinnamon) bread

  1. Pingback: Malted Cookies & Raisin and Cinnamon Loaf | Meike's Kitchen

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