Raisin and Cinnamon Loaf - Mellow Bakers Challenge

Mellow Bakers Challenge - Raisin and Cinnamon Loaf - Dan Lepard's recipe

This entry for the challenge began with great confidence. " what can possibly be so difficult in making a raisin bread?"
I mixed my ingredients and then began to worry when I realised that what I had created was potentially a lethal weapon. I had the hardest tightest ball of dough. If I strap it to a sling shot it could do a lot of damage. However, on the up side I'm sure there would be a purpose for it. If I left out the raisins I could use it as a house brick or a doorstop, the ideas are endless.

Ohhh well..!!! there goes my early morning confidence.
I somehow knew that no amount of time nor praying could get this thing into anything workable or edible. The instructions said to "knead it".. Really!!??..Wow!!... that's a big ask. I still gave it my best shot and in true optimism I formed it into a ball and put it in my oiled bowl.
(I was really becoming concerned for my elbow at this point in time .. sorry! a pitiful joke for those who have read Dan's recipe instructions.. ).

After at least 2 minutes I came to my senses and decided I had to fix it. I had to bring in the big guns for this. I went against all of Dan's teachings and put it into the Kitchen Aid with some water. Wow!! even my beloved Kitchen Aid had trouble getting its dough hook through this stuff. (What had I made?)

I think the honest part of me will tell you I was blaming the recipe. Lots of minutes later and a bit of chugging from my KA I had a workable dough!! Yay!!
So, feeling a bit more confident, I formed it into a ball for its first rise.

At this point I decided it was a good idea to check the ingredient list. Yes, I know!! a bit of an odd time to be doing this rather important step.
Going down the list.. check... check... OIL??? huh??? oops .. I didn't add oil to my mix!!
Sorry Dan ... for blaming you!!.
My reconciliation process said .. "well!! I oiled the bowl and I oiled the bench" ... would that have equalled the required amount? .. hmm... probably not.
I didnt want to add any more liquid to it now as I had got it to a good workable hydration so I left it to double in size which took about an hour and a half. Then formed the required ring and left it to rise again for about two and a half hours.

Thanks to my fellow bakers for already baking this loaf and realising that the time and temp for baking was a bit too long .. so I followed their instruction and decreased the temp but still baked for the time stated. I didn't get a 'dark' brown loaf but it was certainly cooked. My wonderfully formed circle joined together during the oven spring so next time I will try to ensure it is wider before baking.

Now for the real test... the crumb, the texture, the taste....

It was amazingly good. Crumb was soft and light, plenty of flavour. Crust was crispy, the raisins that protruded were not too burnt. I am so surprised at the good result.

I will bake this loaf again but with a slight difference I will replace the raisins with apple as Hubby is not a huge fan of raisins and he absolutely loves apples.

Ohh and I will add the oil!! :-)