I made this bread today and it didn't rise at all. It's like a little brick :( I used coconut milk instead of cow because we don't do dairy but I have researched links between coconut milk and yeast and no one has any problems. I also needed to add almost a 1/3c. water to get the crumbly flour-liquid mixture (which i mixed in the Kitchen Aid) to knead at all. I don't know what I did and I want to get this bread to work. My little brick tastes good. Any ideas?
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Amount per serving
- Calories: 172
- Calories from fat: 8%
- Fat: 1.6g
- Saturated fat: 0.7g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.2g
- Protein: 4.6g
- Carbohydrate: 34.9g
- Fiber: 1.4g
- Cholesterol: 4mg
- Iron: 1.8mg
- Sodium: 165mg
- Calcium: 27mg
- 3/4 cup raisins
- 3/4 cup fat-free milk
- 1/3 cup packed brown sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 4 1/4 cups all-purpose flour, divided (about 19 ounces)
- 1 teaspoon salt
- 1 1/4 teaspoons ground cinnamon, divided
- 1/2 cup egg substitute
- 2 tablespoons butter, melted, cooled, and divided
- Cooking spray
- 1/4 cup granulated sugar
- 1 large egg white, lightly beaten
- Place raisins in a small bowl, and cover with very hot tap water. Let stand 10 minutes; drain well.
- Heat milk over low heat in a small, heavy saucepan to between 100° and 110°; remove from heat. Combine warm milk, brown sugar, and yeast in a large bowl, stirring until yeast dissolves. Let stand 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine 4 cups flour, salt, and 1/4 teaspoon cinnamon.
- Add egg substitute and 1 tablespoon butter to milk mixture; stir well with a whisk until combined. Add to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Lightly coat dough with cooking spray; cover and let stand 10 minutes. Knead in raisins.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
- Brush a 9 x 5-inch loaf pan with 1 tablespoon butter.
- Roll dough into a 14 x 7-inch rectangle on a lightly floured surface; lightly coat surface of dough with cooking spray. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle sugar mixture evenly over dough; lightly recoat with cooking spray. Cover dough with plastic wrap; press to help sugar mixture adhere. Remove and discard plastic wrap. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, into prepared pan. Cover and let rise 40 minutes or until doubled in size.
- Preheat oven to 350°.
- Uncover loaf; carefully remove exposed raisins, and gently brush dough with egg white. Bake at 350° for 50 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on wire rack.
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