Praisin Bread for Thanksgiving

by Rod
(Dallas, TX)

You’ll be praisin’ the kitchen elves who clean up after this tasty adventure. This impromptu dessert concept for a Thanksgiving buffet (the recipe name a blending of “praise”and “raisins”) has the potential of becoming the new tradition that restores “thankful” to Thanksgiving. And with other (or additional) dried fruit and nuts, Praisin Bread may be featured at many holiday gatherings, even as an alternative to fruitcake.

Praisin Bread for Thanksgiving

Ingredients: (more listed in Proof)
2 cups bread flour
1 2/3 cups spelt flour
3/4 teaspoon salt
1/2 cup bread flour (for kneading and to coat cookie sheet)

Proof: (15 min)
1 2/3 cups lowfat milk, warmed
2 1/2 teaspoons active dry yeast
2 tablespoons honey
2/3 cup oat bran
2 tablespoons virgin olive oil

Filling:
1 1/3 cups dark raisins
1 1/3 cups chopped walnuts
2/3 cup brown sugar (optional)
3 teaspoons cinnamon
1/2 teaspoon nutmeg

Lemon Drizzle: (optional)
3 tablespoons half & half
1 tablespoon butter
1/2 teaspoon lemon oil
1 1/3 cups confectioners sugar

Directions:

In a medium bowl, create a proof by combining warm milk, yeast, honey and oat bran. Stir well, cover and allow to set 15 min. in a warm place.

In a large bowl, add bread flour, spelt flour and salt. Mix well and set aside.

When proof is ready, add olive oil, stir well, then add to flour mixture. Stir to combine, then use a large wooden spoon to knead dough 5 min.. Cover bowl and allow dough to rise in a warm place 30 min..

Lightly oil a large cookie sheet in the middle, from one corner to the opposite corner, and sprinkle it with flour. Tap sheet to remove excess flour and set aside.

After the first rise, sprinkle flour onto a flat surface, remove dough from bowl and knead gently 5-10 min., adding sprinkles of flour to keep dough from sticking to hands and surface.

Roll dough into oblong shape, about 3/8” thick. Spread brown sugar, spices, raisins and walnuts on dough; press firmly into dough with your hands or a roller. Moisten edge of one end of the roll, then carefully roll up from the opposite end (keep hands floured as dough is rolled). Pinch end of roll along the top to create a seam.

Gently place roll, seam side down, on floured portion of cookie sheet and make deep diagonal, parallel slices in roll about 1 1/2” apart to minimize sliding of filling to the sides during baking. Cover with plastic wrap or a damp cloth and allow to rise 45 min. in a warm place. Then remove cover from dough and bake 35-40 min..

While bread is baking, prepare Lemon Drizzle: heat half & half and butter in the microwave until very warm (about 30 sec.). Stir in lemon oil and confectioners sugar, then whisk to complete; cover and set aside.

When bread is baked, remove from oven and allow to cool slightly. Place bread on aluminum foil, whisk lemon icing, then drizzle (or use pastry brush) on top of bread as desired. Slice and serve warm or allow to cool, then slice. Cover and refrigerate (or freeze) unused bread.

Notes:
1) For peppy Praisin Bread, soak raisins overnight in rum or liqueur (try Grand Marnier); drain well before use and reduce milk to 1 1/2 cups to compensate for extra moisture.

2) Filling ingredients may be reduced to 1 cup raisins, 1 cup chopped walnuts, 1/2 cup brown sugar, 2 tsp cinnamon and 1/4 tsp nutmeg.

3) For a new breakfast treat, skip the brown sugar and Lemon Drizzle, then serve slices of Praisin Bread with butter and maple syrup.