Hazelnut Raisin Corn Bread Food

HAZELNUT-RAISIN CORN BREAD

Steps:

• Place the raisins in a small bowl; add boiling water. Cover and let stand for 10 minutes; drain. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins., Pour into two greased 8x4-in. loaf pans. Bake 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

RAISIN NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.

RAISIN-HAZELNUT STICKY BUNS

Steps:

• Combine nuts and 2/3 cup brown sugar in processor; grind finely. Add 6 tablespoons butter and cinnamon; process to blend. Transfer to bowl; stir in raisins.
• Butter sixteen 1/3-cup muffin cups. Mix remaining 6 tablespoons sugar and 6 tablespoons butter in small bowl. Place 2 teaspoons butter mixture in each prepared muffin cup. Roll out dough on floured work surface to 16x12-inch rectangle, pulling and stretching dough if necessary. Spread filling evenly over dough, leaving 1/2-inch border on all sides. Starting at 1 long side, roll up tightly in jelly roll fashion. Cut roll crosswise into 16 slices. Arrange slices cut side up atop butter mixture in prepared muffin cups. Cover with towel and let rise in warm draft-free area until puffed and almost doubled in volume, about 45 minutes.
• Meanwhile, position 1 rack in center and 1 rack in lowest third of oven and preheat to 400°F. Place muffin pans with sticky buns on center rack; position baking sheet on the lowest rack to catch any drips. Bake until sticky buns are golden, about 15 minutes. Immediately turn out of pans. Serve warm.

ROASTED HAZELNUT RAISIN WHOLE GRAIN WHEAT BREAD - DIRECT METHOD

Steps:

• Mix the flour and water either by hand or mixer until all of the flour is wetted. Cover and let that sit at room temperature for 1 hour.
• Roast hazelnuts at 375F for 14 minutes. Cool and remove skins by rubbing the hazelnuts between your hands. Crush the nuts roughly or leave whole.
• Add salt and yeast, butter and honey and knead for 5 minutes.
• Add nuts and raisins and knead for about 3 more minutes to mix them in uniformly.
• Remove dough and place in a straight-sided clear container noting the level of the dough.
• Cover with oiled plastic wrap and let rise until doubled in volume. After 20 minutes, remove the dough and stretch and fold it as you would a letter from top to bottom and side to side. Return to the container.
• Divide the dough into 2 pieces and roll each piece until the length is about 8 inches each. Place each into 8" x 4" loaf pans sprayed with oil.
• Preheat oven to 375°F.
• Cover the pans with oiled plastic wrap and let rise until risen 1 1/2 times the volume or 1/2 inch above the pan tops.
• Bake for 15 minutes and rotate the loaves for even baking.
• After 35 to 45 minutes (total) check the temperature. Remove when the loaves are 195 F to 205°F.
• Tip the loaves out onto racks and let cool to room temperature.

CRANBERRY RAISIN NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 1/2 x 5 1/2 inch loaf pan.
• Into a bowl mix all the ingredients together, in the order given.
• Then put the mixture into the loaf pan after all ingredients are blended.
• Bake for 1 hour.
• Remove from pan and let it cool on a rack.

HAZELNUT-RAISIN CORN BREAD

Steps:

• Place the raisins in a bowl; add boiling water. Cover and let stand for 10 minutes; drain. In a large mixing bowl, cream butter and sugar; add eggs. Combine the flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins.
• Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.