Nannys Raisin Bread Food

MARGARET'S RAISIN BREAD

Steps:

• Preheat the oven to 350 degrees F. Heavily grease and flour the insides of three empty 15-ounce cans. In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool. In a medium mixing bowl, sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil, and stir into the flour mixture. Stir in the cooled raisins and water. Divide the batter evenly among the 3 cans, filling about three-quarters of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool for about 10 minutes and run a knife along the sides of the can to remove. If packing as gifts, just wrap in the can!

CINNAMON RAISIN BREAD

Steps:

• Mix one batch of the White Pan Loaf dough according to instructions given in recipe.
• Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
• While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.)
• Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges.
• Mix the cinnamon and sugar together, and sprinkle it evenly over the dough.
• Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it.
• Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers.
• Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans.
• Meanwhile, preheat the oven to 450 degrees.
• Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes.
• Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days.

HOMEMADE CINNAMON-RAISIN BREAD

Steps:

• In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt. Set aside.
• In a small bowl, combine the warm water and yeast. Let the mixture rest for 5 minutes until foamy.
• In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until creamy, about 2 minutes. Beat in the eggs, 1 at a time. Beat in the yeast mixture. With the machine running on low speed, gradually add the flour mixture until a ball of dough forms. Remove the paddle attachment and attach a dough hook. (If a dough hook attachment isn't available, the dough can also be kneaded by hand for 15 minutes on a lightly floured work surface.) Mix on medium-low speed for 10 minutes (scraping the sides of the bowl, if necessary). Add the walnuts and raisins and continue to mix until the dough is smooth and springs back when pushed with a finger, about 5 minutes longer. Transfer the dough to an oiled bowl and cover with plastic wrap. Place in a draft-free area at room temperature (about 85 degrees F) until the dough has puffed slightly, about 2 hours.
• Butter and flour the inside and outer rim of an 8 1/4 by 4 1/2-inch nonstick loaf pan. Punch the center of the dough to deflate it. Place the dough on a lightly floured work surface and knead for 3 minutes. Form the dough into an 8 by 4-inch rectangle and place in the prepared loaf pan. Cover with plastic wrap and allow the dough to rise in a draft-free area at room temperature until the dough rises about 2 inches above the top of the pan, about 2 hours.
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• Remove the plastic wrap and bake the loaf until golden brown, 30 to 35 minutes. Cool for 10 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely, about 1 1/2 hours.
• Wrap well in plastic and store at room temperature for 2 days or freeze for up to 1 month.

CINNAMON RAISIN BREAD

Steps:

• In large bowl combine flour,soda and salt.
• In mixing bowl beat 1-1/2 cups sugar and oil, beat in eggs and buttermilk untill combined.
• Stir into dry ingredients just untill moistened.
• Fold in raisins.
• Combine cinnamon and remaining sugar-set aside.
• Spoon 1/2 the batter into 2 greased loaf pans, sprikle with 1/2 of the reserved cinnamon-sugar.Repeat layers.
• Cut through batter with knife to swirl.
• Bake at 350 for 55-60 min or untill toothpick in center coes out clean.
• Cool in pans 10 min before removing to wire racks.

WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)

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.

NANNY'S BROWN BREAD

Steps:

• Preheat oven to 350 degrees. grease 3-4 vegetable cans or 2-3 coffee cans.
• In a medium bowl add raisins, baking soda, and butter.add in boiling water. Stir a little, and let cool.
• In a large bowl mix together flour and sugar. Mix in vanilla, egg, walnuts, and the raisin mixture. Stir unil well blended.
• Pour evenly into cans (or loaf pans if that's what your using). bake about 1 hour.