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Desserts, Holidays/Entertaining
Date: June 9, 2017
  • 2½ cups whole milk
  • 2 cups sugar plus 2 tablespoons for yeast
  • ½ pound plus 2 tablespoons unsalted butter
  • 1 teaspoon of an extract of your choosing*
  • 5 packages dry active yeast (not instant!)
  • 2½ pounds plus 2½ cups bread flour
  • 3 teaspoons salt
  • 4 large eggs
  • 8 oz golden raisins soaked in hot water or liquor*
  • 15 oz dark raisins soaked in hot water or liquor*
  • ¼ pound pine nuts*
  • Egg wash
Preparation Steps:
  1. In a medium saucepan, scald milk with 2 cups sugar, stirring often. Then add butter and shortening (or all butter), and melt, stirring often.
  2. Remove saucepan from the stove and add anise oil or extract to the milk/butter/sugar mixture. Let it cool slightly.
  3. Dissolve yeast and 2 tablespoons sugar in enough warm water to cover (½ to 1 cup) and let double in volume.
  4. In a large bowl, mix flour and salt. Add raisins and pine nuts.
  5. Add slightly cooled milk to flour mixture. Add eggs and mix together with a large wooden spoon. Add yeast mixture and mix well. Grease your hands and mix and knead for about 5 to 10 minutes in the bowl (adding flour as needed). Dough will be very sticky.
  6. Grease sides of bowl, cover with plastic wrap and towels, and let dough rise in a warm place for 1½ to 2 hours, until doubled.
  7. Grease pans. Lightly squeeze the dough to release any air bubbles (important if you don't want holes in your bread) and shape dough to put in pans. Cover with greased plastic wrap and towels and let rise for 1½ hours.
  8. Bake at 350°F for about 20 minutes.
  9. If using multiple oven racks, rotate loaves, then lower oven to 325° F and bake for 20-25 minutes, or until the top is a medium golden color.
  10. After the bread is baked, brush tops with an egg yolk and water mixture and return to oven for about 5 minutes. Using a thermometer, test the internal temperature -- the bread is done when it reads 190°F.

*Feel free to play with the flavors and fillings in this bread. While we used raisins and pine nuts in class, there are many traditional variations including candied fruit zests, candied cherries, pistachios, orange blossom water and more!

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”