Raisin Loaf Food

RAISIN LOAVES

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add the eggs, vanilla and lemon juice; beat until smooth. Add raisins. , Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Stir dough down. Divide into thirds; place in three greased 8x4-in. loaf pans. Cover and let rise until almost doubled, about 45 minutes. , Bake at 350° for 30 minutes. Brush with melted butter; sprinkle with cinnamon-sugar. Bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool.

RAISIN LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
• In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.

APRICOT RAISIN LOAF

Steps:

• Whisk together flour, baking powder, and salt. Stir in apricots, raisins, nuts, and rind.
• In a large bowl, beat together butter or margarine, sugar, and 1 egg until smooth. Beat in second egg. Blend in orange juice. Pour in flour mixture all at once, and stir just to moisten. Scrape into greased 9 x 5 x 3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes, and then remove loaf from pan.
• Stir apricot jam and water together, and heat. Put through strainer. Spoon glaze over hot loaf. Cool on wire rack.

HOMEMADE RAISIN BREAD

Steps:

• Gather the ingredients.
• Dissolve the yeast in the warm water.
• In a large bowl, combine the raisins, warm milk, butter, sugar, and salt; stir to dissolve the sugar. Let the mixture cool to lukewarm.
• Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.
• Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
• Add enough of the remaining flour to make a soft but stiff dough.
• Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
• Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.
• Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.
• Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.
• Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans .
• Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk. Then preheat oven to 375 F.
• Bake in preheated oven for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.
• Remove the loaves from the pans and let them cool on racks. Serve and enjoy!

RAISIN SPICE LOAF CAKE

Steps:

• In a saucepan, mix together margarine, brown sugar, cinnamon, cloves, salt, raisins and water.
• Bring to a boil and boil gently for 5 minutes.
• Let cool to room temperature.
• To this cooled mixture, add flour, soda. Mix well.
• Place in a tube pan and bake at 350oF for 1 hour or until toothpick inserted comes out clean. Alternatively place in individual loaf pans and reduce cooking time accordingly.

CLASSIC RAISIN BREAD

Steps:

• Scald the milk: Heat the milk in a small saucepan on the stove-top until it reaches 181F. (If you don't have a thermometer, this will be when the milk starts to steam and small bubbles form around the edges. Pour milk back into the measuring cup and let stand until cooled to lukewarm or about 105F.
• **If using active dry yeast, add the yeast to the lukewarm milk. Stir in and let stand 5 minutes.
• In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add 2 cups of the flour, the instant yeast, the white sugar and salt. Mix briefly to combine.
• Plump the raisins: Add the raisins to a small bowl. Cover them with very hot water and let stand until needed.
• To the flour mixture, add the lukewarm milk (or milk/yeast mixture if you used active dry yeast). Add the melted butter (*be sure it is cooled so it doesn't cook the egg you will be adding next :). Add the egg. Knead to combine well. Start adding more flour, in small increments, until the dough wraps around the hook and cleans the bowl.
• Drain the raisins and toss in a little flour. Add to the dough in the mixer or bowl and mix to combine. Add a bit more flour, if needed.
• Grease an 8x4-inch loaf pan and set aside.
• Remove the dough to a floured surface and knead briefly (1-2 minutes), until smooth. Form into a ball.
• Place dough into a greased bowl, cover and let rise until doubled, about 1 hour.
• Remove dough to a lightly floured surface and pat into a rectangle about 9 inches long and 5 inches wide. Bring the edges along the long side in towards the centre and pinch together. Flip the loaf over. Push any exposed raisins back into the dough, so they don't burn. Place into prepared loaf pan. Cover and let rise until doubled, about 45 minutes.
• Preheat oven to 350F.
• When loaf is ready, bake in preheated oven for about 35 minutes or until it reaches an internal temperature of 190F. **Check loaf after 25 minutes of baking. If it is dark enough, lay a sheet of aluminum foil over-top to prevent further browning. Continue baking until done.
• Remove from oven and immediately remove from the loaf pan to a cooling rack. While the loaf is still hot, mix up the sugar/water glaze and brush the top of the loaf. Allow to cool before slicing.

EASY CINNAMON RAISIN BREAD

Steps:

• Whisk water, milk, sugar and yeast together. Allow to stand for 10 minutes until foamy.
• In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, spiced and salt.
• With the mixer running, add the yeast mixture and allow to knead in.
• Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth. Add the raisins.
• Knead for another minuted until the dough comes away from the sides of the bowl.
• If the dough is still very sticky, add more flour and knead in.
• The dough should be smooth and soft and only a slight bit sticky.
• Cover with plastic wrap or a damp tea towel and allow to rise for 1 hour.
• Once the dough has proofed, press it into rectangle on a lightly floured surface. Press any raisins that have fallen out of the dough into the center. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.
• Cover again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.
• Brush with beaten egg and place in the oven and allow to bake for 30-45 minutes until golden brown and risen. If the bread browns too quickly, loosely cover with a piece of foil and continue baking. Once baked the bread will sound hollow when tapped on the bottom.
• Remove from the oven, brush with melted butter (optional) and allow to cool before slicing.

BREADMAKER RAISIN LOAF

Steps:

• Put the ingredients in the breadmaker in the order seen apart from the raisins.
• Add the raisins as dry ingredient as per your breadmaker's instructions.
• Select the smaller size available on a basic bread setting of about 4 hours for best results (or raisin loaf if option there).
• Taste and rate this recipe!!!

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.

DATE & RAISIN LOAF (OLD BLACK JOE)

Steps:

• Preheat oven to 160 deg Celsius.
• Line an 8 inch cake tin with baking paper.
• Combine chopped dates, raisins and baking soda in a large bowl.
• Pour in the boiling water, stir. Leave to cool for 10 minutes.
• Add the sugar and stir to dissolve.
• Now, fold in the sifted flour and baking powder until just combined. Don't over mix at this point or the loaf will be tough.
• Bake 160 deg C for approximately 1 1/4 - 1 1/2 hours, or until a toothpick inserted comes out clean.
• Leave in tin to cool for 10 minutes before turning out onto a cooling rack.