DUTCH-OVEN RAISIN WALNUT BREAD
On a cold day there is nothing better than a warm, crusty Dutch oven raisin bread filled with walnuts. -Catherine Ward, Taste of Home, Prep Kitchen Manager
Provided by Taste of Home
Categories Brunch
Time 1h5m
Yield 1 loaf (32 pieces).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 130 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON RAISIN BREAD RECIPE
The most delicious homemade cinnamon raisin bread! It has a doughy inside with sweet raisins and cinnamon, and a crunchy outer crust. Serve toasted with butter for absolute perfection!
Provided by A Simple Palate
Categories Side Dish
Time 3h40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 149 kcal, Carbohydrate 31.5 g, Protein 4.1 g, Fat 0.4 g, Sodium 3.2 mg, Sugar 2.7 g, ServingSize 1 serving
PUMPKIN BREAD PUDDING WITH DUTCH HONEY SYRUP
I invented this because I don't like dry bread puddings but prefer the moist rich variety. So here is my version of an old favorite. Rich and moist but less sweet and thus the option of Dutch Honey #71143 for a topping. The family has dubbed it a favorite.
Provided by Maeven6
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place the bread crumbs in a large oversize bowl. The measurements need to be close but no need for exactness here. You can use any unflavored bread, challah, white, even raisin bread. Stale is best but not dry.
- In another medium bowl beat the eggs.
- Add 3 cups milk, sugar, pumpkin and spices in the bowl and mix well with a wire whisk.
- Pour the egg and milk mixture into the bread crumbs and stir. Let the bread soak up the milk and add more milk if it is too dry. It may vary depending on your bread.
- Add raisins and nuts.
- Pour into a well sprayed large casserole dish if it has a lid it will be better. It needs 1-2 inches of head space. Add milk if needed to fill holes.
- Cover with lid or foil and bake at 350 degrees for about 1 hour or until a skewer comes out clean. This will or should stay moist and soft not dry.
- You may also use a crockpot on low for 4-6 hours. Your crockpot liner works well in the oven too.
- While it is cooking make the Dutch Honey (recipe #71143). Just in case you have a sweet tooth in the house.
- Serve cool, cold, warm, or hot. Trust me it is good in all forms.
Nutrition Facts : Calories 238.1, Fat 11, SaturatedFat 2.8, Cholesterol 101.5, Sodium 71.8, Carbohydrate 29.7, Fiber 1.2, Sugar 22.3, Protein 7.2
IRISH SODA BREAD WITH RAISINS AND CARAWAY
I have never made this, and doubt I ever will, since I'm not a fan or raisins. The reason for this submission is that this was a favorite recipe from Chef Jerry O'Leary, who worked in the corporate dining room at Cantor Fitzgerald's in the World Trade Center. Jerry lost his life on Sept 11. Taken from Oct 2002 issue of "Bon Apetit."
Provided by yooper
Categories Quick Breads
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Generously butter heavy ovenproof 10 to 12-inch diameter skillet with 2- to 2 1/2-inch-high sides.
- Whisk first 5 ingredients in large bowl to blend.
- Add butter, using fingertips, rub in until coarse crumbs form.
- Stir in raisins and caraway seeds.
- Whisk buttermilk and egg in medium bowl to blend.
- Add to dough; using wooden spoon, stir just until incorporated.
- Dough will be very sticky.
- Transfer dough to prepared skillet; smooth top, mounding slightly in center.
- Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough.
- Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes.
- Cool bread in skillet 10 minutes.
- Turn out onto rack and cool completely.
KRENTENBROOD VAN BAKKER VEERMAN (CURRANT AND RAISIN BREAD)
This is my father's recipe for authentic Dutch currant bread (krentenbrood). He was a professional baker and made these loaves a lot! This recipe makes 2 regular-sized loaves, or one long loaf.
Provided by Dien
Categories Bread Yeast Bread Recipes
Time 4h15m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 458 calories, Carbohydrate 101 g, Cholesterol 25.8 mg, Fat 2.8 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 0.9 g, Sodium 172.4 mg, Sugar 41 g
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