1 1/2 pound loaf. Old fashioned bread pudding with vanilla sauce is an easy and simple homestead recipe to use up eggs, milk and stale bread. Nick Malgieri has released a recipe for Old Fashioned Raisin Bread as a foretaste of his upcoming bread book (it is called BREAD, and will be released in September. This Sourdough Raisin Bread is soft, chewy, buttery and packed full of raisins in every bite! MAKE IT SHINE! Let stand 10 minutes, until yeast is bubbly. Add the cubed bread and raisins to a well-greased 9×13 baking dish, and toss to combine. Dough that holds its shape bakes into a lovely straight loaf with good volume. Add the cubed bread and raisins to a well-greased 9×13 baking dish, and toss to combine. tablespoons sugar. Ingredients. If it does not easily tear when stretched between the fingers and if there is translucency to the dough, there is sufficient gluten developed to hold the dough together. You will still get a good loaf of bread but you may find you will get a superior end result if specific bread flour is used. But then we moved out from Pittsburgh and I couldn't find anything like that in Atlanta. )My baking friend Phyl is a friend of Nick's, so with just two degrees of separation you could pretty much say that Nick and I are buddies! Make these old-fashioned rolls to serve with coffee for breakfast or have them anytime for a snack with milk. With hands greased with a small amount of vegetable oil, begin kneading the dough by hand, continuing to add more of the flour called for in the recipe until the dough is smooth, elastic, and pliable, about 8-10 minutes. READY IN: 3hrs 15mins. That’s when there is still some slight tackiness to the dough which will be tacky to the work surface as it is being kneaded but no dough is peeling off, sticking and staying on the surface. I told him that I had never made it but, I would be honored to give it a whirl. Brown sugar and cinnamon bring color and flavor. How do you develop the gluten in bread? The higher the protein content in flour (as is the case with bread flour), the more gluten will be produced when liquid is added, and worked in, to the flour. I find knowing when the bread has been kneaded enough basically comes with experience about the feel of the dough as it is being kneaded – i.e., how smooth, soft, elastic, and pliable it feels as it is being worked. Some use the “poke” test where they stick a couple of fingers into the dough and, if it springs back, there is enough gluten in the dough. Lightly grease (with cooking spray) and flour two mini loaf pans. We love your cinnamon raisin bread. Yeast was written as “1 yeast” – no size or quantity mentioned. In a small saucepan, scald 1 cup of milk. Old Fashioned Raisin Bread is one of my favorite bread. This is a common recipe here in Newfoundland. Ingredients: 5 cups of apple cinnamon walnut bread cut into 1-inch cubes ; 2 cups of heavy cream; 1 cup granulated white sugar; 1/2 cup light brown sugar; 1/2 cup raisins; 2 tbsp pure vanilla extract; 1 stick unsalted butter; 2 large eggs + 2 egg whites; 1 tbsp cinnamon ; 1/4 tsp ground cloves; Directions: Preheat oven to 350. Old Fashioned Raisin Bread I must thank Joyce from Kitchen Flavours for recommending this recipe to me. Every single bite is packed full of raisins for a hint of sweetness that balances perfectly with the light sourdough flavor. Call 877-653-6455 for details. Let the raisins plump - 10-15 minutes. Additional shipping charges may apply to west coast states. The ingredients in Oatmeal Raisin Quick Bread each add something special to the loaf. Just … Join the Facebook page for My Island Bistro Kitchen: https://www.facebook.com/MyIslandBistroKitchen/, Follow “the Bistro” on Twitter: https://twitter.com/PEIBistro/, See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram: https://www.instagram.com/peibistro/. Blend into the creamed mixture. Scald milk (heat it to just below boiling), and pour it over the butter; stir to mix well. https://myislandbistrokitchen.com/2020/03/04/old-fashioned-raisin-bread-recipe Periodically re-grease hands with the oil as necessary to prevent them from sticking to the dough. This is when air is worked into the dough and the air bubbles get trapped into that dough. About 20 minutes before bread is expected to be ready to be baked, preheat oven to 350°F. Shape each portion of dough into an oval loaf shape and place in prepared pans. Scrape the bowl to ensure all ingredients are incorporated. Will be done when knife inserted in middle comes out clean. https://www.kingarthurbaking.com/recipes/cinnamon-raisin-bread-recipe dry yeast 1/2 c. very warm water 2 eggs, beaten 5 c. flour 1 1/2 to 2 c. raisins Cinnamon Enter your email to receive a notification each time My Island Bistro Kitchen publishes a new post. This bread contains eggs and vegetable shortening which ensures a rich and tender slice each and every time. OLD FASHIONED RAISIN BREAD : 1 c. hot potato water 1/2 c. mashed potatoes 3/4 c. sugar 2/3 c. shortening. So, why is the protein content in flour important to bread making? I told him that I had never made it but, I would be honored to give it a whirl. Cover bowl completely with a towel or lightweight blanket and place in warm, draft-free location to rise until dough doubles in size, about 1¼ - 1¾ hours. In a saucepan on the stove over medium heat, combine the 4 tbsp butter, 2 cups whole milk, and ½ cup granulated sugar. Immediately transfer bread from pans to wire racks to cool. Sprinkle yeast over the water and quickly, but gently, stir in the yeast. Place in a loaf pan; let stand for 10 minutes. Well, I did and he loved it! Proceed as recipe directs. Frugal, easy, leftovers cooking at its best. 1.5 Lbs. Get our recipes and specials delivered to your inbox, 1/2 c. milk 1/2 c. sugar 1 1/2 tsp. Pour the egg mixture over the bread chunks. We would buy once in a month and I would finish it off within a day or two all by myself. Pour into the prepared pan. I substituted 1/4 of spiced rum for 1/4 of water in the baking and it turned out delicious. My father-in-law wasn't much for words but, one day he stopped by while I was making bread and asked me if I could make raisin bread. Well, I did and he loved it! This bread’s soft, tender, buttery crumb is bordering on the obscene. https://www.themakeyourownzone.com/updated-raisin-quick-bread Old Fashioned Christmas Pudding Recipe. So, in my view, the answer is ‘yes’, all-purpose flour can be used for bread making, However, the results are likely to be somewhat different than when bread flour, which is specially formulated for baking yeast breads, is used. Add the raisins. Can’t a simple all-purpose flour be used to make good bread? ¾ cup milk (no less than 2%M.F.) Quick breads may be a rather old fashioned treat, but it’s a treat I still very much enjoy and make all the time. ADD YOUR PHOTO. Makes great toast and wonderful French Toast. Photo--by Elizabeth Yetter From ABOUT FOOD Easter raisin bread is not just your ordinary raisin bread. Children and grownups will both love this recipe especially if you like cinnamon. Cream together butter and sugar and add beaten egg, stir in fruit and nuts. Cool bread completely before cutting and serving. Gradually add 1/2 cup wheat germ flour (optional) enough to make … by Pamela k Conoly 3 years ago in recipe. Put bread chunks in a well-buttered crockpot. How to make Old Fashioned Bread Pudding with Vanilla Sauce: Step 1. Cover bowl completely with a towel or lightweight blanket and place in warm, draft-free location to rise until dough doubles in size, about 1¼ – 1¾ hours. https://recipeforperfection.com/old-fashioned-bread-pudding-recipe Cool bread completely before cutting and serving. Let us make it fresh for you. I let the mixer do the work of kneading for me to a point and then I take over to manually knead the dough the rest of the way and, quite frankly, I find the exercise oddly therapeutic! This would make those baked products, that are chemically-leavened with baking powder, tough and flat. In fact, I still often use all-purpose flour for my standard white bread (a good basic sandwich bread) with good results in terms of both texture and well-risen loaves. Any found to be offensive or containing profanity or any other rude or inappropriate content according to my standards will be deleted. This is because bread flours are specifically created to encourage elasticity from the gluten formed in the dough. tablespoons vegetable oil. Grease all sides of dough with vegetable oil to prevent it from drying out and transfer dough to prepared bowl. If desired, gently grease tops of the hot bread with butter. From then on it was official. nutmeg 1 cup of bread crumbs 1/2 cup brown sugar 1 cup of raisins 1 cup of mixed peel and cherries 1 egg (beaten) 1 tsp. of allspice 1 tsp. With biscuits and scones, you try to handle the dough as little as possible so the gluten does not get stirred up and developed. You might also like our recipe for raisin bread … Put bread chunks in a well-buttered crockpot. Increase speed to medium and beat mixture for 1 minute. Regardless what test is used, the dough should feel quite smooth, soft, pliable, and elastic at the end of the kneading process. Do not leave me alone with this bread. Do not pour off extra water. Jan 13, 2019 - Old Fashioned Bread pudding - farm food designed to use up stale bread, excess eggs and milk. I got this recipe idea from my neighbor who uses cinnamon raisin bread as a shortcut in her bread pudding. However, if you want to use less processed oats, you can replace the one minute oatmeal with old fashioned oatmeal. Just know that the more protein your flour contains, the more gluten that will be able to be developed. A breakfast bread. Step 3. Bake for 30-40 minutes, until the crusts are nice and brown. 2. https://thesouthernladycooks.com/hobo-bread-old-fashioned-recipe 1 cup of flour 1 cup of suet 1/2 cup of molasses 1 cup of currents 1/2 tsp. My recipe is loosely based on one that has been passed down through the generations and I have tweaked it through my own experiences. 2 . ¾ cup warm water (110°F) 2½ tbsp molasses 1/3 cup + 1 tbsp brown sugar, packed 3 tbsp butter, room temperature ½ tbsp salt 1 tsp cinnamon ½ tsp nutmeg, 1 large egg, room temperature, lightly beaten, ½ cup warm water (110°F) 1 tsp granulated sugar 1 tbsp + 1 tsp traditional active dry yeast, 5 – 5½ cups bread flour (*see note below), 2 tsp butter, room temperature, for greasing tops of loaves (optional). Net Wt. Put raisins in a small bowl. Maple Fruit Oatmeal Bread: Decrease milk to 1 cup. In bowl of stand mixer fitted with dough hook, combine the liquid ingredients with the yeast along with 2 cups of the flour gradually added, one cup at a time. salt 1/4 c. butter 2 pkgs. While the milk mixture is cooling, place ½ cup warm water (110°F) in large 2-cup measuring cup or bowl. Remove to a cooling rack. Net Wt. The recipe makes two loaves and they’ll be gone before you know it. In medium-sized saucepan, over medium-high heat, bring milk to the scalding point (180°F), stirring frequently to prevent milk from scorching. Proceed as recipe directs. You will be using your Sweet or Fruit cycle on your bread maker for this recipe. An Old-Fashioned bread pudding with raisins recipe made with day-old bread, milk, and sugar. This was a gift for someone else but they really enjoyed it. UNITS: US. Place dough on a lightly floured parchment paper surface. His sneak preview recipe, Old Fashioned Raisin Bread is a great opportunity for us to try before committing ourselves to buy Nick's new book. In bowl, blend eggs, milk, salt and vanilla. Increase speed to medium and beat mixture for 1 minute. Combine with margarine and 1/3 cup Aunt Jemima® Syrup. As a result, I find that breads made with all-purpose flour tend to have a bit less volume, a slightly more dense texture with fewer “air holes”, and a less chewy crumb than when made with bread flour. Flours with higher protein content are considered to be stronger flours while those with lower protein content are softer flours. 1/2 cup broken pecans or walnuts. https://www.tasteofhome.com/recipes/old-fashioned-brown-bread add review #31050; serves/makes: ready in: 1-2 hrs 2 reviews 1 comment. The important test for adequate kneading is when sufficient gluten has been developed in the dough. I particularly liked how the quantity of flour and raisins listed – “add raisins and flour” – no clue as to quantity of either! I also use a “tackiness” test. Thank you so very much. Good that Joyce has mentioned Nick Malgier and his new book titled Bread to Lena, from Frozen wings and me. From back in the day! Serve this delicious pudding with the dessert sauce of your choice. Mix 1 package dry yeast in 2 cups lukewarm water. All text and photographs on this site are copyright-protected. Nick Malgieri has released a recipe for Old Fashioned Raisin Bread as a foretaste of his upcoming bread book (it is called BREAD, and will be released in September. My husband and I would eat at the Pottery House everyday when we visited Tennessee. It’s just one of those things. While there are variances between brands, bread flour tends to have somewhere between 12%-14% protein content while all-purpose flour will be somewhat lower with approximately 8%-11% protein. Add 3 slightly beaten eggs, 3 teaspoons salt, 1 … If you have an extra large, or a professional, mixer, the dough could be completely kneaded by the mixer. Wrap the dough in plastic wrap and chill for 30 minutes. In that posting, I detail the basics of traditional bread making so I won’t repeat them here but, rather, will direct readers unfamiliar with bread making to that source for details on the process. 3. Unauthorized use and/or duplication of the material on this site, either in content text, audio, video, and/or photographic versions, is strictly prohibited. The gluten strands give the dough its elasticity and ability to stretch and rise and also provide stability and sturdiness that allow the dough to hold its shape during the rising processes. (Note: If you have a very large mixer, the dough could be completely kneaded by mixer; however, if you have a standard-sized stand mixer, it will be difficult to get the dough perfectly kneaded by mixer with the quantity of flour called for in this recipe). This old-fashioned homestyle Raisin Bread is made mostly in the traditional way of kneading by hand….with a little help at the front end from a stand mixer. I love raisins and got introduced to raisin bread at Mancini's Bakery in Pittsburgh (They sell 'Paska', which is a sweet bread with raisins). Again, with mixer on slow speed, gradually add 2 more cups of flour, about a cup at a time. Maple Fruit Oatmeal Bread: Decrease milk to 1 cup. Orders that have perishable items like breads, cakes, or pies will be shipped Monday through Wednesday of every week to ensure a two-day delivery and ultimate freshness. Cover and cook on high for 2 to 2-½ hours. It has all the flavors of a classic bread pudding with half the work. It did not call for cinnamon, but raisin bread is not the same without the cinnamon.The recipe says it makes 3 loaves but I think it could make 4.Making 3 … This makes a 1.5 lb loaf. 1 1 ⁄ 4. cups water. It is not safe. Step 3. Again, with mixer on slow speed, gradually add 2 more cups of flour, about a cup at a time. Old-fashioned Raisin Bread Nothing fancy here but a slightly sweetened and enriched white bread loaded with dark and golden raisins. This is because bread flour has a higher protein content than the standard all-purpose flour. Homemade in our bakery,with plump raisins and crunchy pecans, we serve it alongside quiche at the Pottery House Cafe and Grille, and we never make a piece of French toast without it! One of my favorite recipes was my grandmother’s – the classic raisin brown bread that every good homemaker made back in the day. Old Fashioned Raisin Bread is one of my favorite bread. Add 3 slightly beaten eggs, 3 teaspoons salt, 1 pound raisins. Method: 1 - Combine in large bowl: 8 cups flour, 1/2 cup brown sugar, sea salt, raisins, cinnamon and ground cloves, mix together. After a few tries this raisin bread turned out to be all I wanted – it has a slightly dense texture with just a hint of sweetness and some richness from a small amount of butter in the dough. Immediately transfer bread from pans to wire racks to cool. Preheat oven to 350 degrees F. Place butter in a small bowl. Even though you state in return just ask for refund no question thats not true. Old-fashioned cinnamon raisin bread doesn't get any better than this! Gluten gives bread dough its structure as well as its pliability, stretch, and elasticity when kneaded and, ultimately, determines the texture of the baked bread. I have baked this recipe into two types of loaves. Periodically re-grease hands with the oil as necessary to prevent them from sticking to the dough. All-purpose flour is, just as its name suggests, a good all-round general flour that can be used for various purposes in everyday baking. Whole Wheat Oatmeal Bread: Decrease bread flour to 1-1/2 cups; add 1-1/2 cups whole wheat flour. Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo below to your favorite Pinterest boards! Bake at 350 degrees F until cooked, about 1 hour. This means the website's author and owner's prior express and written permission is required to use and/or reproduce any words and/or photographs from this website in any form and for any purpose whatsoever. There is no magic number of precise minutes to knead bread dough that I know of. Note: I have baked two type of loaves using this recipe. Then follow microwave or oven method below. allrecipes.co.uk/recipe/36463/currant-and-raisin-bread.aspx Another test some use is to pull off a small piece of the dough. and bake it throughout the cake. Set aside. I have a posting on my website for traditional White Bread which you can find here. I can buy Pepperidge farm raisins bread and its loaded with raisins.and costs much less that 8.99, Just saying! Instructions. Combine with margarine and 1/3 cup Aunt Jemima® Syrup. No method was given as it was just generally assumed that everyone simply knew the process for making bread. print recipe. Using vegetable oil, grease the work surface. In sum, then, the main difference between bread flour and all-purpose flour will be in the texture of the baked bread and in its rise volume. Unmold and cool the loaves on rack on their sides. Stir down yeast. All-purpose flour, with its medium protein content, is sufficiently strong enough to give me this result. Plump raisins and the warm spices of cinnamon and nutmeg join forces to make this superb Raisin Bread with its soft, chewy texture and fragrant scent. Cover loaves loosely with a tea towel and place in warm, draft-free location to rise again for between 45 and 60 minutes. Old-fashioned cinnamon raisin bread doesn't get any better than this! We are not able to get to the Pottery House anymore so it was nice to purchase it online. In lightly sprayed casserole dish, combine bread, sugar, and raisins. Stir down yeast. Applesauce makes the quick bread moist and vegetable oil extends the shelf life up to 7 days. In this posting, I will concentrate on explaining the importance of protein in flour used for yeast breads and the difference between all-purpose and bread flours. Sift together dry ingredients and add alternately with milk. Add to above mixture when cooled to lukewarm. Results may differ with substituted flour product – see accompanying blog post for details and explanation. Stir until sugar has dissolved and butter has melted. Grease all sides of dough with vegetable oil to prevent it from drying out and transfer dough to prepared bowl. Add 1/2 cup chopped dried fruit to dough partway through kneading cycle as directed in manual. Whole Wheat Oatmeal Bread: Decrease bread flour to 1-1/2 cups; add 1-1/2 cups whole wheat flour. Knead dough on a lightly floured surface for a few minutes. Remove 1 piece of dough from the refrigerator. save recipe. Cover with boiling water. Preheat oven to 350 degrees. And, there was no indication how many loaves the recipe would yield. 1 1 ⁄ 4. teaspoons salt. 1 cup/225 grams room temperature tap water, about 75°F 2 . Grease a bowl large enough to allow the dough to double in size. So, if you see a bag of flour labeled “Bread Flour”, you’ll know the flour has a higher protein content and the manufacturer has produced the flour specifically to work for yeast baking. (Note: If you have a very large mixer, the dough could be completely kneaded by mixer; however, if you have a standard-sized stand mixer, it will be difficult to get the dough perfectly kneaded by mixer with the quantity of flour called for in this recipe). Spam is not read and is automatically deleted as soon as it is found. If you have access to a sturdy stand mixer that has a dough hook, it can lessen the amount of hand kneading of the dough, either totally or partially. I grew up eating these, and still love them to this day. In a saucepan on the stove over medium heat, combine the 4 tbsp butter, 2 cups whole milk, and ½ cup granulated sugar. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Butter rolls is an old-fashioned recipe that has been around for years. Jan 29, 2012 - Here’s another sneak preview of BREAD due out in September. The website's owner and author reserves the right to charge an appropriate fee for the use of any textual or photographic content. So, let’s get the ingredients ready and make a batch of Raisin Bread which, by the way, makes great toast and superb French Toast! ... Bake the raisin bread until it is well risen and has an internal temperature of 200°F, about 45 to 55 min. This easy version of an old-fashioned bread pudding is made with cinnamon raisin bread baked in a silky custard that’s lightly scented with vanilla. If not, knead some more and test again. https://www.rockrecipes.com/newfoundland-molasses-raisin-bread SERVES: 8. Set aside. Beat on slow speed to blend ingredients then increase speed to medium (e.g., the “6” setting on KitchenAid Classic mixer) and beat for 1 minute. Cook until the butter is melted and the sugar is dissolved. The recipes on this site are for the personal use of the home cook only and are NOT to be used for commercial purposes in any form (“commercial” is defined as making money from the sale of a product). This is an old-fashioned spiced bread pudding recipe made with cinnamon and raisins. Do not boil the milk. Now, to the question about using all-purpose flour in bread making. Kneading the dough transforms the flour’s protein into gluten strands that do two things. 3 1 ⁄ 4. cups bread flour. Punch down dough in bowl with fist and turn dough out onto greased surface. With hands greased with a small amount of vegetable oil, begin kneading the dough by hand, continuing to add more of the flour called for in the recipe until the dough is smooth, elastic, and pliable, about 8-10 minutes. 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Based on one that has been passed down through the generations and I have been making Raisin until... About 45 to 55 min 1 tsp sugar into the warm water until is. Nothing fancy here but a slightly sweetened and enriched white bread loaded with dark golden... I grew up eating these, and toss to combine spray ) and flour two mini loaf pans raisins... Kneading process to review this recipe to use up eggs, milk and stale bread saucepan! Sturdy, stable dough that holds its shape bakes into a lovely straight loaf good... On high for 2 to 2-½ hours with raisins recipe made with and! Oatmeal with old fashioned Oatmeal, undisturbed with no stirring, for about 10-12 minutes until! Recipe that has been developed in the yeast have them anytime for a few minutes the flour. Just generally assumed that everyone simply knew the process for making bread details and explanation medium beat! Of precise minutes to knead bread dough that holds its shape bakes into a strainer, and cloves flour optional! 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Who uses cinnamon Raisin bread milk, salt and vanilla, all comments are moderated they. Sticking to the protein-containing flour go to work during the kneading action creates a sturdy, stable dough holds. Grease ( with cooking oil large bowl when air is worked into warm. Original recipe had a list of ingredients with few exact measurements and that was it baking soda ( dissolved hot... By greasing all sides of dough with vegetable oil to prevent it from drying out and transfer dough double! It but, I made Raisin bread I must thank Joyce from Kitchen Flavours recommending. Or bowl this result make good bread: Step 1 or until yeast is bubbly breakfast or them. Turned out delicious baking dish, and cloves must thank Joyce from Kitchen for. Deleted as soon as it was nice to purchase it online maple fruit Oatmeal bread: Decrease bread to! For 1/4 of spiced rum for 1/4 of spiced rum for 1/4 of spiced for! Other rude or inappropriate content according to my standards will be able to be baked, preheat to... Beyond belief it from drying out and transfer dough to prepared bowl,. To get to the question about using all-purpose flour may be substituted ( cup-for-cup for! Blog post for details and explanation anytime for a close, dense,,... Dry ingredients and add alternately with milk before bread is expected to be offensive containing... ’ ll be gone before you know it sugar, butter, salt, cinnamon, and nutmeg that simply. On your bread maker for this recipe to me her bread pudding with a tea towel and in! Go to work with me regarding development of recipes for commercial purposes, please in! In her bread pudding your flour contains, the original recipe had a list of ingredients with few measurements... Bread until it is flavored with… this sourdough Raisin bread is expected to ready. A hint of sweetness that balances perfectly with the oil as necessary prevent... Bread recipe in order to make it a little softer yeast was written as “ 1 yeast –. Results may differ with substituted flour product – see accompanying blog post for details explanation! Stand 10 minutes, or snack cool the loaves on rack on their sides get better... And the yeast produces carbon dioxide which creates air bubbles get trapped into that dough ’ protein! Made with cinnamon and raisins to a well-greased 9×13 baking dish, and nutmeg to knead bread that! Development of recipes for commercial purposes, please get in touch with me regarding development of recipes for purposes. Finally found a way to extract the essence of Raisin ( the boiling really does this ). Crusts are nice and brown sides of dough with vegetable oil extends the shelf up! Dough to prepared bowl mixer, the more protein your flour contains, the importance of protein,... Carbon dioxide which creates air bubbles the important test for adequate kneading is when gluten... Oats, you can replace the one minute Oatmeal ( versus old fashioned Raisin bread must... Oatmeal bread: Decrease bread flour will give a more tender texture bread! ( with cooking spray ) and flour two mini loaf pans by greasing all sides of dough with vegetable extends! 30-40 minutes, or until yeast is bubbly and added last ) 1/2 tsp 350°F!