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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is from Jim Garraway at the Wickaninnish Inn, the ultimate getaway resort located on the west coast of Vancouver Island. It has been adapted in the Canadian Living Test Kitchen. I hope you enjoy it as much as my family and I do. Ingredients:
1 tbsp. (15 ml) granulated sugar |
1-1/2 cups (375 ml) warm water |
2 tsp. (10 ml) active dry yeast |
4-1/2 cups (1.125 l) all-purpose flour (approx) |
2 tbsp. (25 ml) vanilla |
2 tsp. (10 ml) cinnamon |
1 tsp. (5 ml) salt |
note: this is lovely with the addition of golden raisins. |
Directions:
1. In large bowl, dissolve sugar in water.
2. Sprinkle in yeast; let stand for 10 minutes or until frothy.
3. With wooden spoon, stir in 4 cups (1 L) of the flour, vanilla, cinnamon and salt until dough forms.
4. Turn out onto lightly floured surface and knead for about 2 minutes, adding enough of the remaining flour to make dough smooth and elastic.
5. Place in greased bowl, turning to grease all over.
6. Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk, about 1 hour.
7. Punch down dough then form into a loaf and place in greased 9 x 5 inch (2 L) loaf pan.
8. Cover and let rise until doubled in bulk, about 1 hour.
9. Bake in centre of 375°F (190°C) oven for about 35 minutes or until loaf sounds hollow when bottom is tapped.
10. Let cool on rack.
11. Make-ahead: Wrap in plastic wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.
12. Makes 1 loaf
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