We’re excited to team up with Challenger Breadware for this latest recipe. We love the durability and versatility of their cast iron bread pan, and it baked our Rosemary Raisin Bread to perfection.
From AnkarsrumUSA recipe developer, Carmi Adams:
If you aren’t familiar with Challenger Breadware, check them out. Their bread pan design is genius. The larger size and deepness of the base allows for it to be used for more than just a round loaf bread. Hello focaccia, mini baguettes or cinnamon rolls. Already pre-seasoned and with a helpful instruction booklet included, this pan will have you turning out artisan loaves in no time.
And what goes with a great bread pan? A great mixer for bread dough, of course. Rule of thumb for mixing dough in the Ankarsrum: wet ingredients first, then dry. Since this is a soft dough, I add in the extras (raisins, oats, rosemary) after the dough has needed for a bit. If this was a really stiff dough I would probably incorporate them into the dough at the beginning before gluten development, or even just knead them in by hand at the end.
When it comes to proofing/rising dough at home, it can be quite the waiting game without a continuously warm commercial kitchen or special proofing equipment. While a lot of newer ovens have a proof setting to speed things along, many older models do not. Here is a handy cheat: preheat oven to lowest setting. If the oven goes as low as 100º F, then that is the temperature of a proof setting. Place a heat proof container (I use a standard size bread pan) in the bottom of the oven and bring a couple cups of water to a boil. As soon as it comes to temp, if oven lowest oven setting was higher than 100º F, turn it off so dough doesn’t cook and open the oven door slightly for about 30 seconds to let some of the heat escape. If at 100º F, just leave oven on. Pour boiling water into container. Place covered dough into warm steamy oven to rise.
Since the Challenger Breadware Pan needs to preheat in the oven, shape the dough into a round loaf and then place on a piece of parchment paper for the second rise. This will make it easy to transfer to the preheated pan when ready to bake.
Before baking, score top with a lame or sharp knife. Why score? Scoring is more than just a decorative touch. Bread dough is scored to encourage expansion during baking. Since the outer layer of dough develops a crust before it finishes the oven spring rise (crust which begins to harden and contain the dough as it bakes), it is beneficial to provide a weak spot for it to expand. It is kinda like telling dough where you want it to expand. Loaves that are scored generally rise more than those that are not.
Following the directions provided with this pan, I added 2 ice cubes to the preheated pan once I put the bread in to bake. This creates a streamy environment for the bread and gives it a nice crispy crust. Part of the time the bread bakes with the lid on, and then the lid gets removed to finish baking.
Let the bread cool before slicing into. Please let us know if you have any questions or comments about this recipe. And go check out Challenger Breadware.
Rosemary Raisin Bread
Prep Time: 25 minutes
Cook Time: 40 minutes
Inactive Time: 3 1/2 hours
9 g. (2 1/2 tsp.) instant dry yeast
130 g. (1/2 cup) buttermilk, room temperature
55 g. (1/4 cup) olive oil
2 large eggs, room temperature
53 g. (1/4 cup packed) brown sugar
345 g. (3 1/4 cups plus 2 Tbsp.) all-purpose flour
8 g. (2 tsp.) kosher salt
50 g. (1/2 cup) rolled oats
3 g. (1 Tbsp.) fresh chopped rosemary
100 g. (3/4 cup) raisins
In the stainless-steel bowl of the Ankarsrum mixer with the roller/scraper attachment, mix together the yeast, buttermilk, olive oil, eggs and brown sugar on medium speed (3 o’clock) until combined.
Reduce speed to medium low (2 o’clock) and slowly add in flour. Add in salt. Lock arm in place about 1/2 inch from side of bowl and knead for 10 minutes.
Add in oats, rosemary and raisins and knead for 5 more minutes.
Gather dough into a ball, cover and let rise until doubled in size, approximately 1 1/2 -2 hours.
Turn dough out onto a clean work surface and shape into a round loaf. Place on a piece of parchment paper, cover, and let rise until almost doubled in size, approximately 45 minutes to 1 1/2 hours.
Place Challenger Breadware Pan in oven and turn oven on to preheat to 350º F for 1 hour before baking.
Once loaf has risen, use a lame or a sharp knife to score the top and transfer to preheated pan. Place 2 ice cubes in the pan as well, and cover with lid. Bake for 25 minutes and then remove the lid. Bake an additional 10-15 minutes until top is browned, loaf sounds hollow when top is tapped and internal temperature is 195ºF.
Let bread cool completely before slicing into.
Yield: 1 medium size loaf