Brown Raisin Cake Dutch Quick Bread Food

CINNAMON RAISIN BREAD RECIPE

Steps:

• Make the dough: In an electric mixer add warm water, sugar, and yeast. Stir and let sit for 5 minutes for yeast to activate tip: sugar feeds yeast so I include it in this process. Add raisins, cinnamon, flour, and salt. Use bread mixing attachment and mix together until dough forms. If dough is too wet or dry, add water/flour 1 Tbsp at a time until right consistency.
• Let it rise: Toss dough on lightly floured surface, place in lightly greased bowl. Cover with a damp dish towel and let sit in a warm area for 3+ hours. Dough should be doubled in size. Tip: I like placing my dough in the oven with the light on (oven is off). This helps create a consistent climate for the dough while the light creates a small amount of warmth to help it rise.
• Preheat oven to 450F.
• Transfer dough: Place dough on lightly floured surface and form into ball again (keep lightly flouring your hands to prevent sticking). Lay dough on parchment paper, lightly dust paper to prevent sticking, and lift edges of paper to transfer dough into dutch oven.
• Bake: Cover with lid and bake for 30 minutes, uncover and bake for 5-10 more minutes until golden brown.
• Let it cool: Remove and let bread cool for 20 minutes before slicing.

OLD-FASHIONED RAISIN BREAD

Steps:

• Assemble and measure out all ingredients before beginning.
• In medium-sized saucepan, over medium-high heat, bring milk to the scalding point (180°F), stirring frequently to prevent milk from scorching. Do not boil the milk. Remove from heat and stir in the warm water, molasses, brown sugar, butter, salt, cinnamon, and nutmeg. Stir until sugar has dissolved and butter has melted. Let mixture cool to about 110°F then whisk in the lightly beaten egg.
• While the milk mixture is cooling, place ½ cup warm water (110°F) in large 2-cup measuring cup or bowl. Stir 1 tsp sugar into the warm water until sugar is dissolved. Sprinkle yeast over the water and quickly, but gently, stir in the yeast. Let yeast stand, undisturbed with no stirring, for about 10-12 minutes, or until yeast is foamy and bubbly. Stir down yeast.
• 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. 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. Scrape the bowl to ensure all ingredients are incorporated. Add the raisins. Again, with mixer on slow speed, gradually add 2 more cups of flour, about a cup at a time. Increase speed to medium and beat mixture for 1 minute. Transfer mixture to a lightly floured surface, using some of the remaining flour to flour the work 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. Periodically re-grease hands with the oil as necessary to prevent them from sticking to the dough. (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).
• Grease a bowl large enough to allow the dough to double in size. Grease all sides of dough with vegetable oil to prevent it from drying out and transfer dough to prepared bowl. Cover the top of the bowl loosely with plastic wrap that has been sprayed with cooking oil. 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.
• Prepare two 9"x5"x3" loaf pans by greasing all sides of pans.
• Using vegetable oil, grease the work surface. Punch down dough in bowl with fist and turn dough out onto greased surface. Divide dough into two equal portions.
• Shape each portion of dough into an oval loaf shape and place in prepared pans.
• Cover loaves loosely with a tea towel and place in warm, draft-free location to rise again for between 45 and 60 minutes.
• About 20 minutes before bread is expected to be ready to be baked, preheat oven to 350°F. Transfer bread to oven and bake for 30-35 minutes, or until bread is nicely browned on top and loaves sound hollow when tapped. Immediately transfer bread from pans to wire racks to cool. If desired, gently grease tops of the hot bread with butter. Cool bread completely before cutting and serving.

RAISIN BROWN BREAD

Steps:

• Combine boiling water, oats, shortening, brown sugar, salt, and molasses. Allow to cool.
• Stir 1/2 cup warm water and 1 teaspoon white sugar until sugar is dissolved. Sprinkle yeast over this mixture, and proof while oats are cooling.
• Add 3 cups of warm water to the cooled oat mixture. Stir in yeast. Begin stirring in flour 1 cup at a time until it begins to get hard to stir. Dredge raisins in flour, and mix with cinnamon; mix into the dough. Turn onto a lightly floured surface, and knead in enough flour to make a soft but not sticky dough. Cover. Let rise for 1 to 2 hours in a warm place, or until dough doubles in size.
• Divide dough into 5 parts. Shape loaves, and place into greased 9 x 5 inch loaf pans.
• Bake in a preheated 375 degree F (190 degree C) oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 20 minutes. Cool on wire racks.

KRENTENBROOD VAN BAKKER VEERMAN (CURRANT AND RAISIN BREAD)

Steps:

• Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
• Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
• Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
• Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
• Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.

SPICED RAISIN BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

BOSTON BROWN BREAD

Steps:

• 1. Preheat the oven to 325 degrees.
• 2. Generously grease a 1-quart pudding mold or 1-pound coffee can. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants.
• 3. Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.
• 4. Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.
• 5. Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow to cool for 1 hour before unmolding.

BROWN BREAD WITH RAISINS

Steps:

• Heat oven to 325°F. Grease 2-quart casserole dish with shortening or cooking spray.
• In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 30 seconds, scraping bowl constantly. Pour batter into casserole.
• Bake uncovered about 1 hour or until toothpick inserted in center comes out clean. Immediately loosen sides of bread with metal spatula and remove bread from casserole. Cool 30 minutes on cooling rack before slicing. Serve warm.

CINNAMON RAISIN QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.

EASY RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
• In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
• In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.

RAISIN BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center.
• In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.

RAISIN LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
• In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.

CINNAMON RAISIN QUICK BREAD

Steps:

• Preheat oven to 325 degrees and spray an 8x4 loaf pan with baking spray.
• In a large bowl whisk together the buttermilk, 3/4 cup sugar, vegetable oil and egg until smooth.
• Sift together flour, baking soda and salt.
• Add the flour mixture to the wet mixture and whisk together until just combined.
• Stir in the raisins.
• In a small bowl stir together the remaining 1/4 cup sugar and 2 teaspoons cinnamon.
• Pour half the batter into the loaf pan and sprinkle the sugar and cinnamon mixture over it.
• Add the remaining batter evenly and swirl the internal cinnamon sugar mixture together with a butter knife.
• Bake for 50-55 minutes or until a toothpick comes out clean.

RAISIN CAKE

Steps:

• Cook 1 pound raisins and 1 cup water over medium high heat for 15 minutes.
• Add 1 cup cold water.
• In large mixing bowl cream ½ cup shortening and 2 cups sugar.
• Add 1 teaspoons Salt, 1 teaspoons Ginger, 1 teaspoons Cinnamon and 1 teaspoons Baking soda, mix well.
• Add raisins and water. Add 4 cups flour. Mix well.
• Put in a 13x9 inch greased baking pan.
• Bake in preheated 350 degree oven for 1 hour or until toothpick comes out clean. Cool in pan.
• Frost with Glaze. Cut into bar cookies.

EASY CINNAMON RAISIN BREAD

Steps:

• Whisk water, milk, sugar and yeast together. Allow to stand for 10 minutes until foamy.
• In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, spiced and salt.
• With the mixer running, add the yeast mixture and allow to knead in.
• Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth. Add the raisins.
• Knead for another minuted until the dough comes away from the sides of the bowl.
• If the dough is still very sticky, add more flour and knead in.
• The dough should be smooth and soft and only a slight bit sticky.
• Cover with plastic wrap or a damp tea towel and allow to rise for 1 hour.
• Once the dough has proofed, press it into rectangle on a lightly floured surface. Press any raisins that have fallen out of the dough into the center. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.
• Cover again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.
• Brush with beaten egg and place in the oven and allow to bake for 30-45 minutes until golden brown and risen. If the bread browns too quickly, loosely cover with a piece of foil and continue baking. Once baked the bread will sound hollow when tapped on the bottom.
• Remove from the oven, brush with melted butter (optional) and allow to cool before slicing.

CINNAMON RAISIN BREAD

Steps:

• Preheat oven to 350 degrees. Prepare a 9x5 loaf pan with a non-stick baking spray. PRO TIP: Line the bottom with parchment paper and spray the paper for easier removal.
• Add the raisins and vanilla extract to a small bowl. Fill with boiling water with 1/2 inch of water over the top of the raisins. Soak the raisins for 15 minutes, then drain them and set them on a towel to dry.
• In another small bowl, mix together the light brown sugar and cinnamon. Take a spoonful of the brown sugar mixture and stir it together with the raisins. Set aside. The rest of the sugar mixture will be used in the bread.
• In a medium sized bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
• In a large bowl (or bowl of a standing mixer), beat together the sugar and butter until it's light and fluffy.
• Add in the egg and mix again, just until combined.
• Slowly add in the flour mixture, alternating with the milk, and mix just until everything is combined, do not over mix.
• Fold in the raisins.
• Spread half of the batter along the bottom of the prepared loaf pan. Sprinkle half of the brown sugar mixture on top of the batter.
• Spoon the remaining batter on top and spread to the edge. Sprinkle the remaining brown sugar mixture all over the top.
• Bake for 60 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before moving the bread to a cooling rack. Cool for about an hour before icing and cutting.

DUTCH-OVEN RAISIN WALNUT BREAD

Steps:

• In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

ONTBIJTKOEK - DUTCH SPICE BREAD

Steps:

• Preheat the oven to 300 degrees Fahrenheit.
• Combine all ingredients into a smooth paste.
• Lightly coat a LOAF pan with baking spray and flour.
• Bake for a full hour. When fully baked, open the oven door a crack, and allow loaf to cool in the turned off oven for 1/2 hour before removing from oven and cooling completely. Then remove from pan.
• Cool completely and store in plastic bag.Keep covered or bread will dry out.

DUTCH BREAD

Steps:

• Add butter and sugar to hot milk and stir until butter is melted and sugar dissolved.
• Cool to lukewarm.
• Stir in softened yeast, eggs and flour (use more flour if necessary to make a stiff batter).
• Beat mixture thoroughly, cover and let rise in a warm place until doubled.
• When light, beat again thoroughly.
• Grease and flour three 9" cake pans.
• Fill the pans with dough.
• Combine soft bread crumbs with melted butter, brown sugar, salt and cinnamon and mix well; sprinkle over tops.
• Let rise for 20 minutes and bake at a preheated 400F oven for 20 minutes.

DUTCH HONEY BREAD

Steps:

• Preheat oven to 350°F.
• Beat honey and sugar until mixture turns light.
• Sift together flours, baking soda, spices and salt.
• Mix into honey mixture alternately with milk, starting and ending with dry ingredients.
• Stir in marmalade and mix well.
• Pour batter into a large loaf pan.
• Bake for about 1 1/4 hours, or until a cake tester comes out clean.
• If the top browns too quickly, cover with foil.
• Cool wrapped in a towel.

RAISIN BREAD

Steps:

• Grease an 8x4-in. loaf pan; sprinkle with cornmeal and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar, salt and baking powder. Add orange juice; beat on low speed for 30 seconds. Gradually add remaining flour. Stir in raisins (batter will be stiff and sticky). Do not knead., Spoon into prepared pan; sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 40 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Slice and toast.

BROWN RAISIN CAKE (DUTCH QUICK BREAD)

Steps:

• Blend ingredients well.
• Pour into loaf pan sprayed with cooking spray.
• Bake at 350° for 1 hour.

CLASSIC RAISIN BREAD

Steps:

• Scald the milk: Heat the milk in a small saucepan on the stove-top until it reaches 181F. (If you don't have a thermometer, this will be when the milk starts to steam and small bubbles form around the edges. Pour milk back into the measuring cup and let stand until cooled to lukewarm or about 105F.
• **If using active dry yeast, add the yeast to the lukewarm milk. Stir in and let stand 5 minutes.
• In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add 2 cups of the flour, the instant yeast, the white sugar and salt. Mix briefly to combine.
• Plump the raisins: Add the raisins to a small bowl. Cover them with very hot water and let stand until needed.
• To the flour mixture, add the lukewarm milk (or milk/yeast mixture if you used active dry yeast). Add the melted butter (*be sure it is cooled so it doesn't cook the egg you will be adding next :). Add the egg. Knead to combine well. Start adding more flour, in small increments, until the dough wraps around the hook and cleans the bowl.
• Drain the raisins and toss in a little flour. Add to the dough in the mixer or bowl and mix to combine. Add a bit more flour, if needed.
• Grease an 8x4-inch loaf pan and set aside.
• Remove the dough to a floured surface and knead briefly (1-2 minutes), until smooth. Form into a ball.
• Place dough into a greased bowl, cover and let rise until doubled, about 1 hour.
• Remove dough to a lightly floured surface and pat into a rectangle about 9 inches long and 5 inches wide. Bring the edges along the long side in towards the centre and pinch together. Flip the loaf over. Push any exposed raisins back into the dough, so they don't burn. Place into prepared loaf pan. Cover and let rise until doubled, about 45 minutes.
• Preheat oven to 350F.
• When loaf is ready, bake in preheated oven for about 35 minutes or until it reaches an internal temperature of 190F. **Check loaf after 25 minutes of baking. If it is dark enough, lay a sheet of aluminum foil over-top to prevent further browning. Continue baking until done.
• Remove from oven and immediately remove from the loaf pan to a cooling rack. While the loaf is still hot, mix up the sugar/water glaze and brush the top of the loaf. Allow to cool before slicing.

EASY NO KNEAD CINNAMON ARTISAN BREAD

Steps:

• Add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. Be sure to add the yeast and the salt to separate sides of the bowl.
• Stir the dry ingredients together well.
• Add the water and stir until a thick, rough dough forms. Add 1-2 more tablespoons of water or flour if needed.
• Flour your hands and shape the dough into a ball, placing it into the bottom of the bowl and covering the bowl with plastic wrap.
• Place in a warm spot in your kitchen and let rise for 12-18 hours. When I make this bread, I prepare the dough in the evening and bake the next morning. For quick rise instructions, see the Recipe Notes below.
• After the rising time, preheat your oven to 450 degrees Fahrenheit.
• Place an oven-safe Dutch Oven pot in the cold oven and let it preheat with the oven.
• Flour your hands well and shape the dough into a round ball and set it on a piece of parchment paper on the counter dusted with flour.
• Dust the top of the dough ball with flour and cover with a clean kitchen towel, letting it rise for 25 minutes.
• After the dough has risen remove the Dutch Oven pot from the oven and using the parchment paper, pick up the dough and place it carefully in the bottom of the Dutch Oven. Make two very shallow slices in the top of the risen loaf in the shape of an X.
• Replace the lid of the Dutch Oven, place it back into the hot oven, and bake for 30 minutes.
• After 30 minutes of baking time, remove the lid from the Dutch Oven and continue baking for an additional 10 minutes uncovered.
• After the baking time, remove the pot from the oven and transfer the loaf to a cooling rack using the parchment paper.
• Cool completely before slicing.