Raisin Batter Bread Food

CINNAMON RAISIN QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.

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.

RAISIN BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center.
• In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.

GLUTEN-FREE SOURDOUGH RAISIN BREAD

Steps:

• Place raisins into a bowl and cover with lukewarm water. Set aside to soak.
• Line a loaf pan with parchment paper. Whisk gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda together in a bowl.
• Combine milk, sourdough starter, and agave in the bowl of a stand mixer. Start mixer on low and add flour mixture 1 tablespoon at a time until well combined. Add eggs and vanilla extract and mix until well incorporated. Drain raisins and fold into the batter.
• Pour the batter into the prepared loaf pan. Smooth out the top using a wet rubber scraper. Loosely cover the pan with plastic wrap and let rise until almost doubled in size, about 2 hours. Cover with foil.
• Heat the oven to 350 degrees F (175 degrees C). Bake bread for 30 minutes. Remove foil and continue baking until bread is browned and has reached an internal temperature of 200 degrees F (95 degrees C), about 10 minutes more.
• Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.

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.

EASY CINNAMON RAISIN BATTER BREAD

Steps:

• 1. Place raisins in hot water to soak for 30-60 minutes. This softens them and makes a better bread. Drain raisins and set aside. Use water from raisins in next step.
• 2. Check raisin water temperature. It should be 105-115 degrees. In a large mixer bowl, stir together raisin water, yeast and honey. Add butter, salt, and 2 cups of the flour. Beat at low speed until combined. Then increase mixer speed to medium-high and beat for 1 minute. Stop mixer and stir in remaining flour by hand. Cover bowl (with a towel or saran wrap, not tightly) and let rise in a warm place, until double in bulk, about 1 hour. Punch down dough with a wooden spoon and add raisins and cinnamon. Mix by hand until combined. Spoon dough into a buttered loaf pan. Preheat oven to 350 degrees. Cover loaf pan (with a towel or saran wrap, not tightly) and let rise until doubled, but it should not reach over top of pan. Sprinkle top of loaf with cinnamon sugar.
• 3. Bake for about 40 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.

RAISIN BREAD

Steps:

• Combine raisins, water and soda; bring to a boil.
• When mixture begins to foam, remove from heat and set aside.
• Beat together eggs, sugar, salt and vanilla and cinnamon.
• Fold in flour and nuts. Add to the raisin mixture.
• Pour the batter in 2 well greased and floured loaf pans.
• Bake at 350* about 1 hour. (I made half the recipe and it took 35 min).
• Remove from pans and cool.

OATMEAL-RAISIN BATTER BREAD

Steps:

• Preheat oven to 350°; butter a deep 1 ½ quart casserole and set aside.
• In a mixing bowl, combine the oats and milk, stir, and let stand until oats are softened, about 10 minutes.
• Add in eggs, butter, brown sugar, and raisins; stir until well blended.
• Sift 2 cups of the flour, the baking powder, salt, and cinnamon directly into the oat mixture; stir until well blended and smooth, adding more flour as necessary for a firm consistency.
• Scrape batter into the prepared casserole; bake until a straw inserted into the center comes out clean, about 1 hour.
• Let the bread cool slightly, then transfer to a wire rack to cool completely; to serve cut into slices.

SALT-FREE RAISIN BATTER BREAD

Steps:

• Combine flour, raisins, sugar and orange rind.
• Dissolve yeast in warm water in a medium bowl. Stir in oil, orange juice, and egg. Pour into flour mixture, blending well.
• Place dough in a 9 x 5 x 3-inch loafpan coated with cooking spray. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
• Bake at 350° for 40 minutes or until golden brown.