Raisin Almond Bread Food

APPLE-ALMOND-RAISIN QUICK BREAD WITH BROWN BUTTER GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and almonds and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• When the bread is cool, stir the confectioners' sugar and milk together in a small bowl. Put the butter in a small pan over low heat and cook until brown. Whisk the brown butter into the sugar mixture until smooth. Use immediately.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

ALMOND RAISIN BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
• Combine the raisins and water in a small saucepan over medium heat; bring to a simmer and cook until the raisins plump, about 4 minutes. Add the butter and cook until the butter melts into the liquid. Remove from heat and set aside to cool.
• Beat the egg and sugar together in a large bowl until the sugar dissolves into the mixture. Sift the flour, baking soda, and salt together in a separate bowl; stir in batches into the egg mixture along with the cooled raisin mixture, alternating small amounts of each as you stir. Mix the almond paste and walnuts into the mixture. Pour about half of the resulting batter into each loaf pan.
• Bake in the preheated oven until the top springs back when pressed, about 1 hour.

RAISIN-ALMOND BREAD

Steps:

• Mix 2 cups flour with yeast. In large saucepan, stir water, milk, butter, sugar and salt over low heat until butter melts.
• Cool for about 5 minutes.
• Add flour and yeast. add remaining flour, raisins, almonds and eggs.
• Dough will be stiff.
• Knead on a floured board until dough is smooth and elastic and raisins are well distributed.
• Coat the inside of 2 1-pound coffee cans with small amount of oil.
• (Author sprayed with Pam). Divide dough in half. Place half in each can. Cover cans with plastic tops.
• let rise in warm place until dough reaches to about 1" from top.
• Remove plastic tops.
• Bake at 375 F. for about 35 minutes, or until top sounds hollow when tapped.

RICE WITH ALMONDS AND RAISINS

Steps:

• Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
• Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

BREAD MACHINE CARDAMOM GOLDEN RAISIN ALMOND BREAD

Steps:

• All ingredients must be at room temperature. Add ingredients in your bread machine owner's manual. (Mine says add liquids first).
• Add fruit and nuts at the appropriate moment. (Mine beeps).
• Set bread machine on basic bread making setting. Crust light.
• If desired, dust bread with confectioners' sugar after bread has cooled.

SOURDOUGH APPLE ALMOND RAISIN BREAD

Steps:

• Addition Prep
• You can use pre-made apple sauce, or you can peel and core two apples, and then cook and mash the pieces. If using the microwave to cook the apples, simply put small pieces in a glass bowl, cover, and cook until they're soft enough to mash. If using a saucepan, you can cook the apple pieces in the 50g of water listed under Additions, rather than adding that water in later when mixing up the Addition.
• Combine all of the ingredients in the Additions list in a small bowl, and set it aside to cool. The raisins and nuts will soak up some of the liquid.
• Dough Mixing and Bulk Fermentation
• In a large bowl, mix together the flour, water, and starter. Note the time and temperature as this is the start of bulk fermentation. Don't add the additions yet.
• Cover and let the dough rest for about 30 minutes, and then stretch and fold the dough, going around the bowl several times until the dough is tighter. Click here to see a video of stretching and folding, as well as other forms of gluten development.
• Cover and let the dough rest another 20-30 minutes, then add the Additions to the dough by folding or laminating them in (see the previous link for a lamination video as well).
• Let the dough ferment until it's puffy and close to doubled. For my dough, this was about 10.5 hours at 71F room temperature.
• Pre-shape, Bench Rest, and Shaping
• Scrape the dough out onto a floured countertop. Sprinkle flour on the top of the dough and press it into a rectangular shape about 3/4 inch thick. Fold the dough in thirds and then in half. (See the gallery below for photos.)
• Cover the dough with an inverted bowl and let it rest about 20 minutes.
• Prepare a tea towel with flour and a layer of bran flakes in a circle or oval, depending on the shape of your baking vessel and final loaf. You can also spray your banneton with oil and coat it with bran flakes, or simply flour your banneton/liner and skip the bran flake coating on the bread crust.
• Flip over your dough and shape it into a boule, batard, or oblong loaf. Shaping videos can be found here.
• Using a bench scraper, flip the shaped dough onto the tea towel (or into your prepped banneton). Then lift the towel and place it into your banneton. The base of the bread should be facing up.
• Final Proof and Baking
• Cover and proof the dough at room temperature for 1-2 hours, or in your refrigerator overnight (8-14 hours).
• Preheat your oven and baking vessel to 500F for 30 minutes.
• Gently flip the dough out of the banneton and into the bottom of your baking vessel or onto parchment paper first for an easier transfer.
• Score the top of the dough, then cover the vessel and return it to the oven.
• Bake at:
• 500F for 20 minutes lid on
• 450F for 10 minutes lid on
• 450F for 10 minutes lid off
• The internal temperature of the bread should be at least 205F when it's done.
• Remove the bread from the oven and let it cool a minimum of 2 hours before cutting.

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.

CRANBERRY RAISIN ALMOND STRIETZEL BREAD

Steps:

• Preheat oven to 400°F.
• Grease a baking sheet lightly with butter.
• Combine yeast, sugar and 1/2 cup of warm water in mixer bowl and let sit for 10 minutes.
• Pour rum over the raisins and cranberries.
• Add flour, salt, milk, eggs, butter, vanilla and lemon zest to the mixing bowl containing the yeast mixture. On a mixer fitted with a dough hook, mix all ingredients for dough for 2 minutes at slow speed followed by 6 minutes at fast speed.
• Add the rum soaked berries and mix for 2 minutes more.
• Rest the dough covered for 20 minutes.
• Punch down and divide dough into 2-1 lb. loaves.
• Cover and allow to relax for 20 minutes.
• Cut each loaf into 3 equal pieces. Roll each piece by hand into a long approximately 12-20 inch strip. Braid the 3 pieces together.
• Place the braided loaves on the buttered baking sheet, cover and let rise for 30 minutes.
• Combine 1/2 cup water with 1 beaten egg yolk and brush the braided loaves.
• Brush a second time with the egg wash and sprinkle with slivered almonds.
• Bake at 400°F for 20-22 minutes.