{"id":2734,"date":"2015-10-01T12:01:14","date_gmt":"2015-10-01T10:01:14","guid":{"rendered":"https:\/\/www.alfaforni.com\/?p=2734"},"modified":"2018-10-29T11:12:30","modified_gmt":"2018-10-29T10:12:30","slug":"cinnamon-raisin-bread-video-recipe-from-gemma-stafford","status":"publish","type":"recipe","link":"https:\/\/www.alfaforni.com\/en\/recipe\/cinnamon-raisin-bread-video-recipe-from-gemma-stafford\/","title":{"rendered":"Cinnamon Raisin Bread video recipe from Gemma Stafford"},"content":{"rendered":"
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Our friend\u00a0Gemma<\/strong>\u00a0presents the video recipe for cooking Cinnamon Raisin Bread (Easy, No-Knead Recipe) using the\u00a04 Pizze<\/a><\/span>\u00a0wood fired oven.<\/p>\n<\/div>\n<\/div>\n

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  • <\/i>\u00a0Cooking flame<\/li>\n
  • <\/i>\u00a0Oven temperature 200 \u00b0C<\/li>\n
  • <\/i>\u00a0Cooking time: 1 hour<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

    Ingredients<\/h4>\n
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    • 3 cups (375g) all-purpose flour<\/li>\n
    • 1\/2<\/sup>\u00a0tsp active dry yeast<\/li>\n
    • 11\/2<\/sup>\u00a0tsp salt<\/li>\n
    • 11\/2<\/sup>\u00a0tbsp granulated sugar<\/li>\n
    • 2 tsp cinnamon<\/li>\n
    • 3\/4<\/sup>\u00a0cup (120g) raisins<\/li>\n
    • 3\/4<\/sup>\u00a0cup (188g) milk<\/li>\n
    • 3\/4<\/sup>\u00a0cup (188g) water<\/li>\n<\/ul>\n<\/div>\n
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      Procedure<\/h4>\n
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      1. In a large bowl whisk together the flour, yeast, salt, sugar, raisins, and cinnamon.<\/li>\n
      2. Pour in the milk and water, and stir it in with a wooden spoon until your dough forms a ball.<\/li>\n
      3. Cover the bowl with plastic wrap and leave on the counter for over about 12-15 hours (no less than 12 hours, it needs this time to grow)<\/li>\n
      4. After this time you will see your dough is sticky, boozy and has at least doubled in size.<\/li>\n
      5. Scrape your dough out of the bowl and onto a floured surface and fold it two times on itself, kind of like a book<\/li>\n
      6. Roll your dough into a round ball or \u2018boule\u2019 getting it nice and smooth on the bottom<\/li>\n
      7. Let rise for 1 hours at room temperature covered with a floured tea towel. It might take longer than an hour. It will rise and grow, and also spread out a little too<\/li>\n
      8. Score the top of the bread with a sharp knife.<\/li>\n
      9. Bake in a HOT oven at 400oF (200oC) for 45\/50 minutes. To get a crispy, thick crust KEEP THE OVEN DOOR CLOSED DURING BAKING, please.<\/li>\n
      10. Let cool completely before devouring.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
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        Note:<\/strong>\u00a0Don’t open the door while baking. Any left over bread, slice and freeze. Then toast it and have with butter, heaven!<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

        Our friend\u00a0Gemma\u00a0presents the video recipe for cooking Cinnamon Raisin Bread […]<\/p>\n","protected":false},"author":1,"featured_media":2737,"template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-2734","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/recipe\/2734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":0,"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/recipe\/2734\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/media\/2737"}],"wp:attachment":[{"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/media?parent=2734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}