CLASSIC RAISIN BREAD
Classic raisin yeast bread. Makes 1 loaf.
Provided by Jennifer
Categories Bread
Time 2h40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 182 kcal, Carbohydrate 36 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 224 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CRACKED WHEAT BREAD I
This is a nice light loaf.
Provided by Sue Litster
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h5m
Yield 12
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular/light cycle; press Start.
Nutrition Facts : Calories 49.8 calories, Carbohydrate 7.3 g, Cholesterol 0.2 mg, Fat 1.9 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 270.7 mg, Sugar 2.9 g
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)
This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!
Provided by Lydia Holton
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat.
- Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1
WHOLE WHEAT RAISIN BREAD
Make and share this Whole Wheat Raisin Bread recipe from Food.com.
Provided by havent the slightest
Categories Yeast Breads
Time 2h35m
Yield 1 loaf (2 lb)
Number Of Ingredients 9
Steps:
- Soak raisins beforehand in some warm water.
- In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
- In another bowl, mix warm water and canola oil.
- Gradually add warm water mixture to flour mixture.
- Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
- Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
- Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
- Bake at 350F for 30 to 35 minutes or until done.
- Remove from pans; cool on wire rack. Brush with melted butter.
APPLE-RAISIN CRACKED WHEAT CEREAL
Provided by Food Network
Time 20m
Yield 3 c (720 g)
Number Of Ingredients 7
Steps:
- 1.Place whole kernel wheat into the Vitamix Dry Grains container and secure lid.
- 2.Select Variable 1.
- 3.Turn machine on and slowly increase speed to Variable 7 or 8.
- 4.Grind to desired degree of fineness, about 15 seconds.
- 5.In a saucepan, heat salted water to boiling. Slowly add cracked wheat to boiling water, stirring constantly with a wire whisk.
- 6.Reduce temperature to low, cover and simmer for 15-20 minutes, stirring frequently.
- 7.While cracked wheat is cooking, use the Vitamix Standard container to chop apples.
- 8.Secure lid and remove lid plug.
- 9.Select Variable 1.
- 10.Turn machine on and slowly increase speed to Variable 4.
- 11.While machine is running, drop apple quarters through the lid plug opening, using tamper as needed to chop apples.
- 12.Remove the saucepan from the heat and add the chopped apple, cinnamon, raisins and sunflower seeds to the cooked wheat. Stir to combine.
- 13.Cover and let mixture stand for an additional 5 minutes before serving.
CRACKED WHEAT BUTTERMILK BREAD
Slices of this crusty bread are great alongside meals or for sandwiches. It's one of the lightest wheat breads I've ever tried. -Ruth Stoops, Cincinnati, Ohio
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 10
Steps:
- In a saucepan, bring the water and cracked wheat to a boil; boil for 6 minutes. Drain; cool for 15 minutes. Place all ingredients, including cracked wheat, in bread machine pan 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 1-2 tablespoons of warm buttermilk or flour if needed.
Nutrition Facts :
WHOLE WHEAT RAISIN APPLE BREAD
A wonderful bread for those cool fall days. Makes a delightful breakfast toast. (Preparation time includes rising time).
Provided by Nimue2
Categories Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Soften yeast in ½ c warm water.
- Mix egg, milk, honey, and ½ tsp salt.
- Add yeast, raisins, and apples.
- In large bowl mix whole wheat flour and 1 ½ c white flour.
- Add milk mixture.
- Mix well.
- Stir in cracked wheat.
- Knead in remaining flour.
- Let raise till double in bulk.
- Punch down.
- Shape into loaves.
- Let raise till double.
- Bake at 375° for 30 minutes.
- Cover with foil after first 10 minutes.
- Remove from pan and cool on wire rack.
Nutrition Facts : Calories 1462, Fat 13.3, SaturatedFat 5, Cholesterol 217.2, Sodium 123.9, Carbohydrate 305, Fiber 21.2, Sugar 85.2, Protein 44
CRACKED WHEAT BREAD (FOR BREAD MACHINE)
This recipe was in the booklet that came with my bread machine 12 years ago. A delicious bread. Preparation time is hands-on time and does not include the time in the bread machine. Baking time is for if you bake in the oven.
Provided by Bobbiann
Categories Yeast Breads
Time 43m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 8
Steps:
- Add ingredients to bread bucket in order recommended by the manufacturer.
- Select desired setting. I use the dough setting on my machine. Press "start".
- If you used a regular setting, remove the finished bread when it is finished baking.
- If you used the dough setting, dump the dough onto a floured countertop when the cycle is finished, knead a few times to remove air bubbles, shape into a loaf and place in greased loaf pan. Let rise until doubled or at least somewhat bigger, about 1 hour.
- Bake for 35 minutes in oven preheated to 400ºF.
Nutrition Facts : Calories 121.4, Fat 1.6, SaturatedFat 0.8, Cholesterol 2.9, Sodium 229.5, Carbohydrate 23.9, Fiber 1.7, Sugar 2.2, Protein 3.5
CRACKED WHEAT BREAD II
Nutty and moist, this bread is light and makes great toast.
Provided by NMLARSON
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 55m
Yield 20
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.
Nutrition Facts : Calories 151 calories, Carbohydrate 29.5 g, Cholesterol 4 mg, Fat 1.8 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 364 mg, Sugar 3.6 g
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