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I have two pieces of toast for breakfast every day made with a bread similar to this (it has no egg but includes oatmeal and cinnamon) and I never, ever tire of it.
Happy Easter Everyone!! I'm happy this recipe is now available to all. This was a wonderful recipe - they loved it at the office - I really like "bread with raisins". The scalding and using treacle/molasses makes for a perfect raisin bread. ChainBaker subscribers, Charlie has 210K subscribers - please continue to share your bakes with family, friends and colleagues and share photos on your social media channels (including links to Charlie's YT), asking your followers to subscribe to his channel. His outstanding videos help make us better bakers - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral.....
I used the hot boiling water with molasses brown sugar and a little bit of honey, salt... Rehydrated the raisins, and using that as the scald. I also added two soft gel caplets of sunflower lecithin. Split the dough half turned it into banana raisin bread and split the other half into cinnamon raisin rolls. Mmm sweet cream oat-cream cheese frosting..
Thanks for saying "use whatever dried fruit you have" because I didn't have raisins but I had dates! I halved the recipe and used dates hopefully it turns out
Many years ago, I diced some organic Turkish dried apricots and put them into my oatmeal cookies instead of raisins as in the usual raisins-and-oatmeal-cookies combination, and the result was a surprised hit to my friends ! Similarly, ~2 years ago, I put my leftover dried cranberries in my buckwheat bread dough - baked in a regular loaf pan -, and the result was surprisingly delicious and successful ! Good luck !
@@grayfan90 Sounds really good ! Good luck ! I told Charlie that I had put improvisationally - in separate batches - fennel seeds and rosemary, w/ and w/out sunflower seeds, respectively, in savoury breads, and the results were delicious. Then I learnt that they were actually matter-of-fact ingredients in some classical sweet-flavour breads, too, in Italy; for example: they combine rosemary herb and raisins in a sweet-flavour bread in Italian cuisine.
My mother gave me a bag of raisins this week, so I returned the favor by making this recipe, baking into two slightly smaller loaves to give one to her and one to visiting family to enjoy. I have been using Black Treacle to bake this - I even had to open up a new can for this bake. Thanks again for this wonderful recipe!! 🍞🍞
Another sweet bread I will bake for sure :) Yesterday I went all out and made 100% potato cold fermented bread. 110% hydration and still there was so little water to mix up ingredients. For those who want to give it a try: 160g white bread flour 200g boiled potatoes 80g sourdough starter (100% hydration) 8g fresh yeast 10g salt 10g oil 20g honey 30g water Mix up, chill, fold, repeat XD I cold fermented my dough for 24h. Shape and bake in tin with cover for 45mins 210'C + 10-15mins free standing. It's not perfect but you definitely can taste potates in it :)
Pearland Texas here. I made this loaf yesterday (raisin & dried cranberry) and tasted this morning. Absolute winner in flavor and texture! I’ve used batch ferment with other recipes such as focaccia and it works great. Thanks for this detailed share, I will certainly spread the tasty word!
I made it. I'll never make it again. Of course I'll make it again it was absolutely delicious and it took all my will power to consume it like a human being and not a pig.
Thank you for this recipe! I made a similar one last week, from a wonderful bread book entitled, “The Bread Baker’s apprentice” by Peter Reinhardt. It’s a hefty book, with a hefty price….but…worth every $/£. Peter is a brilliant with pastry/dough…offering countless suggestions, shortcuts, alterations, tips, and so much more! I altered the recipe by leaving the poolish to rest covered in the fridge for 2 weeks while hospitalized. The poolish was left to cold ferment far longer than intended and instructed, but it produced a couple fantastic Ciabatta loaves and 8 Molasses Raisin Cinnamon Bread. Charlie…Thank you for ALL your tips, suggestions, and genuine kindness…as it helps encourage so many! Our world can use more encouraging and light-hearted souls like yourself, and many of those like-minded persons here online! I have made a similar bread since childhood (made by hand and still do, as I make 8-10 loaves at once to share with families, church members, and elderly neighbours). I don’t know if you are aware of Peter Reinhardt’s books, but they are great resources for recipes and presentation for smaller batches. Finally, I was wondering if you have baked using an old fashioned WOOD STOVE? My grandparents passed before, I was old enough to ask all the “important” questions! I watched (and tried to help🙃) them stoke the wood stove, getting it to the right temperature, so as those delicious pillowy goodness came out perfect each time! Of course, I could NEVER wait for the bread to cool, so my grandparents would hand me a knife, plate, and heaping spoons of butter to tackle and enjoy with my cousins…Such beautiful memories! Anyhow, my question is whether you have baked ousting a wood stove, and, if so, do you have any tips or suggestions? I wish you, and those helping to support and keep this inspiring channel growing, a very HEALTHY and HAPPY EASTER!!❤xx
Thank you for the kind words, Shelley! :) I hope you're doing well now. I've heard of Peter Reinhardt, but I am yet to read his book. I've had my eyes on it for a while. Perhaps it's time :) Baking in a wood stove sounds like a great old school way of making bread. Unfortunately, I have no experience with it. Perhaps, some day. Cheers and Happy Easter!
@@ChainBaker Thank you for your kind words in turn! It’s a joy to watch your creations come to life!☺ Perhaps, when you have a moment, you can peruse Peter’s book. I would happily lend you mine, but there’s an entire ocean and continent between us! I hope you had a great Easter holiday! As always, it’s a joy to watch your creations come to life, and an honour to converse with you! Cheers my friend!🇨🇦xx
A few tweaks and you have a Jamaican easter bun. Add 1 tbsp mixed spice , mixed peels, maraschino cherries and thats basically it. Different people have variations.
@ChainBaker jamaican food is quite interesting. We have those throughout the year but at Easter the supermarkets are stocked with "Easter Bun". Throughout the year Easter bun is just bun, but at Easter there is extra fruit added and they are placed in boxes. And they are basically only eaten with cheese from a tin (tastee). Modern bun pairing include fried fish, avocado and patty. 😊
It actually needs malt and dragon too. Can get away with not adding the dragon but malt is a must to get the flavour correct to call it a jamaican spiced or easter bun. Easter bun just means the raisins & stuff get added vs being plain. And fish with bun isn't modern way. I grew up seeing others doing it so i as a millennial cant even say ot started with us cause our parents & grandparents were doing it.
Thank you for this recipe. I changed it little bit to sour dough version so it took longer time with prepearation. But final product tastes really fantastic. I was worried a little bit about molasses what kind of taste would it be like but it surprised me in a good way. Thank you very much one more time for trying something new!
@@ChainBaker ooh i'm going to check it out, we always would get it from the shop, my Jamaican grandma didnt ever make it at home and ive struggled to find a decent recipe!
When baking "same day" bread I will strive to do the scald method of preparation. This will be new to me. I usually bake with an overnight preferment. I am guessing that these two are incompatible. This molasses bread will be my next enriched bake, thank you.
Hello Chain Baker- I made this loaf for the first time today. Got confused on the step where you write to soak the yeast in water for 10 min. I did and the dough got really sticky when I added it. Hard to have come together. I learned and will not do that again. The loaf turned out fantastic despite it. Thank you again Chain Baker.
I know you are really busy working AND making this amazing channel. So if u get a chance to read this I'd be beyond grateful. Is there a way to half the amount of molasses in this recipe? And thank you for making a great straight forward baking channel! Thank you again. Kelcy
Hey Kelcy! :) Yeah, just add half the amount. The bread will not be as sweet but it will still be a great bread. There is no need to adjust anything else.
Baked this last night. This is one serious raisin bread - "raisins in bread" - no extra spices or icings, just some black treacle(molasses) in the scald. So wonderfully delicious. Photos have been posted (#312)
Treacle and Molasses is not the same, though. American molasses is thicker and dense, sweet and nutty, but a little bitter. Treacle is a thinner and much sweeter, with less bitterness and depth.
Black treacle and molasses are different - I don't know anything about the processes, but there is certainly a different taste and texture between them. Black treacle has a more sulphurous taste and smell. And I have some in the cupboard. So, yay!
A quick search told me that they can be substituted for each other and that the main difference is that molasses is more viscous as opposed to the more runny treacle, as a result of different boiling duration. Over here in central Europe, molasses tends to be made from sugar beets instead of sugar cane (just like the sugar itself), which may impact the flavour as well.
Charlie, can you use both the scalding and cold bulk fermenting methods together for this recipe? Or would they cancel each other out? I thought you commented on this subject before but I couldn't find it.
Hello Sir, Could you please give me the recipe for French bread. Preferably through video. I just discovered your website and I love it. I tried a couple of times to make it but I always have a bread that doesn't puff up and remaind raw doe in the oven. Thank you sir
Short version: the loaf looks bad, tastes great. Longer version: Something went wrong. When I took the loaf out of the oven to remove it from the pan, the loaf collapsed, especially in the middle. Also, it took an additional 45 minutes or more in the oven to bring the internal of the loaf up to temperature. With all that, though, the resulting loaf is delicious. I don't know about treacle. I used blackstrap molasses, which one website says is never an acceptable substitute for "true" molasses. Maybe that was the problem, except that the resulting loaf had an intense molasses flavor, which I really like. The texture was wonderful, even after the collapse, and the crust terrific--no doubt because of the baking outside the tin. I'll definitely try this one again.
Perhaps it was a bit over proofed and thus more airy and delicate. Try baking it sooner next time. The type of molasses would not affect it in that way. Using any sweetener is up to your taste. Don't let no one tell you what to use and what not to use! 😄
for me as a german you are the person with a english that i can understand the best from all peoples on the internet and i look a lot in english. thought allways you are german with english content - lol. you should think about a career as a speaker.
The bread is chilling as I type and I can't wait to cut it tomorrow morning (bed time for me now and I really can't stay up till it's cold enough to cut). I do have some questions: 1. I used honey instead of mollases and the dough seem dry, although I can still shape it and visually it looks similar with the video. Would the ingredient swap be the reason why it's drier? 2. When folding, the dough seem to have a hard time making smooth surface, but I guess it's normal since it has raisin in it? It was very tight but with some loose "stitches". It was double in size and stay that way after baking (it didn't collapse) 3. After the initial 45m bake time I took the temp and it was 50°C degree, so I put it back in the oven for another 15m without the tin, and it rose but only to 72°C. The bread feels heavy but I'm sure it's proofed enough (at least double). Should I let it in the oven until it reach 92°C?
Your flour may be stronger and that may be the reason for the dough feeling drier. Yeah the raisins will poke out and disturb the surface layer, but that's normal. You should definitely bake it to 92 - 94 for it to be fully done. If it's getting too dark you can cover it with foil and bake it for longer.
@@ChainBaker Weird bcs my flour actually only has 12% protein, but I read somewhere that there's soft/hard wheat and that can affect how much the flour absorbs water, and ig my flour just like water so much haha. When I cut it yep it still feels a bit dough-y, and I put it in the 200°C oven again for 10min and it somehow helped, but to further help the texture after slicing and before eating I put it in air fryer for 5 min to get it crispy. My family demolished it in less than 1 day and so far no one is having problem with their stomach, so... yay? 😂 Tysm for the reply Charlie! I'll rebake this since my family is asking for it again 💕
Charlie, do you have issues with your bread wrinkling while cooling? It's usually more noticeable on large loaves like this, but rolls also sag and wrinkle a little. I'm guessing the weight of the large loaf contributes as well. Any suggestions on reducing it? The only thing that sort of worked was cooling the loaf on its side. Thank you!
That does seem to happen to large loaves. Often it can happen when dough is over proofed. Since it's so airy and light the structure is compromised. Not sure if there is much that can be done besides baking sooner. Of course, then it won't be as light and fluffy. I guess you need to get the sweet spot!
I looked at your equipment video, but I don't think it says-- where are your bowls and glass lids from? I would love to have these and avoid single use plastic.
The large glass Pyrex bowl is there. I got the lid from a different bowl and I can't remember where it came from. You can cover it with whatever fits. I used to use a lid from a cooking pot.
We used to have a local bakery that made a delicious rosemary and currant multigrain boule. The place changed owners and suddenly this delicious bread vanished. I've been trying to find a recipe for this bread or something very similar. Have you ever seen or eaten this kind of bread? I would love to know. Thank you!
I love chain baker. The only problem is I can not keep up with his fast talking. I wonder if he can speak moderately slow so that we can follow the recipe. Thanks
I try to make the videos as short as I can so I must talk quickly to get all the info in there 😅 not sure if I could slow down. That's just my style. Cheers ✌️😎
For those who lives in Sweden or Denmark, double cream is "vispgrädde" or "piskefløde". The Danish "fløde" is impossible to pronounce for anyone other than the Danes.
I also like raisin bread 😍 In Germany it doesn't have molasses but otherwise they look a lot alike. But I think here a Rosinenstuten is even wider and higher 🤌🍞🍇
