Raisins Bread (Stafidopsomo)

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As I have told you in the past, here in Greece we still have bakeries that sell bread, cookies and other sweet treats. In every neighborhood one can find several of them.
I make my own bread now, so my visits to my local bakery are limited. Last time I went there, was to buy for my son a piroski with sausage, something he likes very much. In my rare visits to the bakery, I always buy raisins bread, which I love very much. It is a sweet bread with raisins and now that I started being familiar with the yeast and dough, I thought that I, perhaps and I emphasize perhaps, would be able to make my own raisins bread.

 

So, the other day I was in a mood for bread again-it starts becoming a habit of mine lately-and I said to myself that this would be the ideal time to try and make it. And so I did. And it was really very good. And I am going to make it again. Most definitely. It brought a smile on my face and for this, I will do it again. And my next yeast project will be the piroski, which is a savory treat with sausage eaten a lot in Russia and all the countries that surround it! I will keep you posted, literally.

Raisins Bread (Stafidopsomo)
Ingredients
250 gr./9 oz. bread flour
1 1/2 tsp dry yeast
4 tbsp sugar
½ tsp salt
1/4 tsp ground cloves
30 gr./ 1 oz. margarine, melted
120 gr./ 4 oz. milk
35 gr. to 45 gr. / 2 tbsp + 1 tsp water to 3 tbsp
50 gr./ 2 oz. raisins

 

Stafidopsomo-tile1.jpg

 

Instructions

In the mixer put the flour, yeast, sugar, all spice mix and salt.
Pour the water, the milk and the margarine and start mixing for about 10 minutes until the smooth ball is gathered around the hook.
Take a bowl and oil it.
Place the dough either in a warm place for an hour.
After the hour has passed deflate the dough split in two and incorporate the raisins to both of them by hand.
Just knead a little bit until the raisins are inside your dough.

 

Form to balls pressed on top to flatten and place them on a pan covered with parchment paper.
Let them rise for ½ hour and in the meantime preheat your oven to 175° C.
Bake them for at least half an hour or until they become golden brown.
Turn off the oven and let them in for another ten minutes, so as to completely dry inside.
They can be eaten warm-I like this very much-and cold. You can toast them and add honey or marmalade and it is totally decadent!

 

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Raisins Bread (Stafidopsomo)
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Bread
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
  • 250 gr./ 9 oz. bread flour
  • 1½ tsp dry yeast
  • 4 tbsp sugar
  • ½ tsp salt
  • ¼ tsp ground cloves
  • 30 gr./ 1 oz. margarine, melted
  • 120 gr./ 4 oz. milk
  • 35 gr. to 45 gr. / 2 tbsp + 1 tsp water to 3 tbsp
  • 50 gr./ 2 oz. raisins
Instructions/ Εκτέλεση
  1. In the mixer put the flour, yeast, sugar, all spice mix and salt.
  2. Pour the water, the milk and the margarine and start mixing for about 10 minutes until the smooth ball is gathered around the hook.
  3. Take a bowl and oil it. Place the dough either in a warm place for an hour.
  4. After the hour has passed deflate the dough split in two and incorporate the raisins to both of them by hand.
  5. Just knead a little bit until the raisins are inside your dough.
  6. Form to balls pressed on top to flatten and place them on a pan covered with parchment paper.
  7. Let them rise for ½ hour and in the meantime preheat your oven to 175° C.
  8. Bake them for at least half an hour or until they become golden brown.
  9. Turn off the oven and let them in for another ten minutes, so as to completely dry inside.
  10. They can be eaten warm-I like this very much-and cold. You can toast them and add honey or marmalade and it is totally decadent!

Σταφιδόψωμο
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ψωμί
Cuisine/ Κουζίνα: Ελληνική
Ingredients/ Συστατικά
  • 250 γρ. σκληρό αλεύρι (χρησιμοποίησα Robin Hood)
  • 1½ κ.γ. ξηρή μαγιά
  • 4 κ.σ. ζάχαρη
  • ½ κ.γ. αλάτι
  • ¼ κ.γ. γαρύφαλο τριμμένο
  • 30 γρ. μαργαρίνη, λιωμένη
  • 120 γρ. γάλα
  • 35 με 45 γρ. νερό
  • 50 γρ. σταφίδες
Instructions/ Εκτέλεση
  1. Στον κάδο του μίξερ ρίξτε το αλεύρι, τη μαγιά, τη ζάχαρη, το μπαχάρι και το αλάτι.
  2. Ρίξτε το νερό, το γάλα και τη μαργαρίνη και με το γάντζο ανακατέψτε για περίπου 10 λεπτά ή μέχρι μια απάλη μπάλα ζύμης να συγκεντρωθεί γύρω από το γάντζο.
  3. Πάρτε ένα μπολ και λαδώστε ελαφρά.
  4. Βάλτε μέσα τη ζύμη και αφήστε σε ζεστό μέρος για μία ώρα.
  5. Μετά τη μία ώρα ενσωματώστε τις σταφίδες και ζυμώστε ίσα ίσα ώστε να αναμειχθούν καλά μέσα στη ζύμη.
  6. Φτιάξτε μπάλες ελαφρώς πιεσμένες στην κορυφή και τοποθετήστε τις σε ένα ταψί καλυμένο με χαρτί ψησίματος.
  7. Αφήστε τις να φουσκώσουν για μισή ώρα.
  8. Εν τω μεταξύ προθερμάνετε το φούρνο στους 175° C.
  9. Ψήστε για περίπου μισή ώρα ή μέχρι να πάρουν ενα σκούρο καφέ χρώμα από πάνω.
  10. Κλείστε το φούρνο και αφήστε τα για άλλα πέντε με δέκα λεπτά για να στεγνώσουν τελείως εσωτερικά.

 

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