Raisin Bread Iii Food

CINNAMON AND RAISIN BREAD

Steps:

• Put everything in your bread bucket in the order given, except for the raisins.
• Place the bucket in the machine.
• Bake on the fruit/nut rapid setting.
• Add the raisins at the beep.
• This makes a 1-½ lb loaf, my leaflet says not to try to make this a 2 lb loaf, it will be too big and escape from the bread maker.

RAISIN BREAD III

Steps:

• Scald milk.
• Soften yeast in warm water; let stand 5 minutes.
• Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour.
• Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. Turn on lightly floured surface; let rest about 5 minutes.
• Knead until smooth and elastic. Place dough in a greased bowl; turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, about 1 hour.
• Punch down, cover, and let rise again until almost doubled in bulk.
• Turn on lightly floured surface. Divide dough in half; let rest 5 to 10 minutes.
• Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubled, about 1 hour.
• Bake in a 400 degree F (205 degrees C) oven for about 50 minutes.

RAISIN BREAD

Steps:

• Put the yeast in a small bowl, add a pinch of sugar and 1/4 cup of the warm milk, stir it together and let it rest for 3 minutes. It should soften.
• In a stand mixer with a paddle attachment, combine the rest of the 1 cup milk, the butter and the 1/4 cup sugar. Mix on low speed until combine, then add the salt, egg, vanilla, zest and nutmet and continue to stir on low for another minute. Add the yeast mixture and stir for one minute more.
• With the mixer off, add 2 3/4 cups flour and begin mixing again on low speed until the flour is just worked inches Switch to the dough hook and with the mixer on speed setting 2 beat the dough for a few minutes. The dough should begin coming together off the sides of the bowl. If it doesn't add up to 1/4 cup flour on tablespoon at a time until it does. Kneed the dough for 3 minutes more until it is smooth and shiny. The dough should be very soft.
• In a large buttered bowl, turn out the dough and cover tightly with cling wrap. In a warm place, allow the dough to double in size, about 1 1/2 hours. Once fully risen, turn the dough out onto a large piece of cling wrap and either refrigerate overnight,.
• or freeze for 30 minutes.
• For the filling: Combine the syrup, cinnamon and nuts Remove your dough from the refrigerator/freezer and on a lightly floured surface with a lightly floured rolling pin, roll the dough out to a 12/18 inch rectangle. Using your fingers, spread the butter on the bread, then sprinkle with the cinnamon/sugar mixture and finally spread the raisins in an even layer.
• Butter a 9x5" loaf pan. Roll the dough snugly, beginning with a short end. Place the dough seam-side down in the loaf pan and tuck the ends under. Cover with a sheet of parchment or wax paper, put in a warm place and allow to rise for another 45 minutes or so.
• Preheat the oven to 375. Once the dough is risen, brush the final tablespoon of melted butter over the top, place on a baking sheet and put on the center rack in the oven. Bake for 20 minutes, then place a piece of tinfoil over the loaf and continue to bake for about another 25 minutes.

RAISIN BREAD III

Steps:

• Scald milk.
• Soften yeast in warm water; let stand 5 minutes.
• Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour.
• Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. Turn on lightly floured surface; let rest about 5 minutes.
• Knead until smooth and elastic. Place dough in a greased bowl; turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, about 1 hour.
• Punch down, cover, and let rise again until almost doubled in bulk.
• Turn on lightly floured surface. Divide dough in half; let rest 5 to 10 minutes.
• Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubled, about 1 hour.
• Bake in a 400 degree F (205 degrees C) oven for about 50 minutes.

RAISIN BREAD III

Steps:

• Scald milk.
• Soften yeast in warm water; let stand 5 minutes.
• Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour.
• Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. Turn on lightly floured surface; let rest about 5 minutes.
• Knead until smooth and elastic. Place dough in a greased bowl; turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, about 1 hour.
• Punch down, cover, and let rise again until almost doubled in bulk.
• Turn on lightly floured surface. Divide dough in half; let rest 5 to 10 minutes.
• Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubled, about 1 hour.
• Bake in a 400 degree F (205 degrees C) oven for about 50 minutes.

RAISIN BREAD III

Steps:

• Scald milk.
• Soften yeast in warm water; let stand 5 minutes.
• Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour.
• Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. Turn on lightly floured surface; let rest about 5 minutes.
• Knead until smooth and elastic. Place dough in a greased bowl; turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, about 1 hour.
• Punch down, cover, and let rise again until almost doubled in bulk.
• Turn on lightly floured surface. Divide dough in half; let rest 5 to 10 minutes.
• Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubled, about 1 hour.
• Bake in a 400 degree F (205 degrees C) oven for about 50 minutes.

CINNAMON RAISIN BREAD

Steps:

• Add ingredients (except raisins) to bread maker according to manufacturer's directions (usually order as given) Bake using"fruit and nut" or"sweet" setting.
• Add raisins when the machine beeps or at the designated time (for my machine, that's during the second cycle).

RAISIN BREAD

Steps:

• Brush the sandwich toaster with a little sunflower oil, wiping off the excess with kitchen paper. Preheat the sandwich toaster to its highest setting.
• Butter one side of each slice of bread.
• Whisk together the egg, milk, sugar, and cinnamon, and pour into a shallow dish large enough to hold the 2 slices of bread. Place the bread (buttered side up) into the egg mixture and leave for a few minutes to soak up the egg. Carefully place the first side of bread in the toaster (buttered side down). Sprinkle the raisins on top. Cover the raisins with the second slice of eggy bread (buttered side up). Close the lid and cook for 4 minutes until crisp and golden.

RAISIN BREAD

Steps:

• Grease an 8x4-in. loaf pan; sprinkle with cornmeal and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar, salt and baking powder. Add orange juice; beat on low speed for 30 seconds. Gradually add remaining flour. Stir in raisins (batter will be stiff and sticky). Do not knead., Spoon into prepared pan; sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 40 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Slice and toast.

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.