RAISIN LOAF
This loaf is light in color and comes from New Zealand.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 217.4 calories, Carbohydrate 39.3 g, Cholesterol 32.6 mg, Fat 5.2 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 243.8 mg, Sugar 20.8 g
RAISIN LOAVES
This old-fashioned yeast bread recipe yields three golden loaves, each chock-full of plump raisins. Your guests will be pleased with the homemade flavor and luscious cinnamon-sugar topping.
Provided by Taste of Home
Time 1h5m
Yield 3 loaves (12 slices each).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 159mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY AND RAISIN LOAF
A lovely fruity tea time bread! Gorgeous topped with clotted cream or just butter.
Provided by Christine
Categories Bread Yeast Bread Recipes
Time 2h5m
Yield 10
Number Of Ingredients 10
Steps:
- Place the milk, butter, brown sugar, egg, salt, cinnamon, yeast and bread flour into the pan of a bread machine in the order recommended by the manufacturer. Select the white bread cycle. About 5 minutes before the end of the mixing process, add the raisins and cherries. If your bread machine has a fruit setting, use that.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 44.8 g, Cholesterol 29.7 mg, Fat 5.2 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 2.8 g, Sodium 277.6 mg, Sugar 10.9 g
CHOCOHOLICS DEEPLY DELICIOUS DARK CHOCOLATE RAISIN LOAF (ABM)
Spicy Fruits bread are wonderful, I make them all the time, but sometimes nothing else but chocolate will satisfy! This is based on a Panasonic chocolate loaf, but I didn't think that the standard recipe was chocolatey enough and was too high-fat. This is much lower fat but much more chocolatey. It is wicked! - and it's delicious! (Even for chocaholics that aren't counting the calories). Incidentally I measure this entirely by weight not volume (so I can work out the calories and know exactly how naughty I'm being) so the volume measures are approximations. Including for a very thin glaze of Icing (confectioners) sugar and milk it works out at around 1990 calories for the 765g loaf or 2.6 kCal/g which is pretty excellent - lower than most store-bought fruit loaves let alone the cakes and the chocolate stuff! This is a really indulgent bread that actually is not all that bad for you (provided you don't have it every day :) - certainly a lot better than a candy bar! For serious extra luxury you might like to add a little rum, brandy or possibly sherry in place of some of the water. Yummy!
Provided by Ethan UK
Categories Breads
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Remove pan from bread machine and place on electronic scales and zero them.
- Weigh in the water (243ml water weighs 243g) and the rest of the loaf ingredients and replace pan in the bread machine.
- Select Speciality White / Raisin or similar programme depending on your machine and crust type if required (I use a normal crust setting) and start the machine.
- Into a small bowl weigh the raisins, cocoa powder and oat bran and chocolate chips and mix well with a teaspoon.
- I can't get bitter chocolate chips and used the remains of a bar of bitter (70% Cocoa) chocolate which I chipped up to about 1/4 inch 'cubes' with a small sharp knife. I used 22g total in the bowl putting only the bigger bits into the bowl and retained the tiny bits to sprinkle on my next Cafe latte (I guess you could just sprinkle them on top of the hot fresh-baked loaf). For greater indulgence 30g or so of chocolate would be nice but I'd run out for some reason :). The original Panasonic recipe called for 40g. I recommend staying with bitter or bittersweet chocolate (known as 'Plain Chocolate' in the UK) and avoiding milk chocolate. You could just use bitter or bittersweet chocolate chips if you can get them.
- Add the raisins and chocolate chip mix at the beep or at 4 to 5 minutes before final keading ends. (My machine beeps 9 mins before end of kneading which is too long as it always completely pulverises the fruit. Five minutes of mixing-in time is plenty.
- I glaze after baking with a very thin glaze of icing sugar (1 small Tsp) and 1/2 Tsp dried milk powder mixed with a little warm water. It keeps it a bit moister if you prefer it that way.
- You may need to add a teaspoon-ish of water if the raisins are very dried.
- Bakes approx 1 1/2lb Loaf.
- (Some chopped hazelnuts would really go great in this loaf but I seldom have them as they don't keep. You could perhaps swap all the raisins for about 50g-60g Glace cherries (but do drop the water down to 240ml) and then even perhaps substitute a bit of the water for Kirschwasser (cherry brandy) but haven't tried that combination, yet!).
- This is wonderful topped or sandwiched with Dulce De Leche or squishy banana (or both I imagine). It tastes very much like a dark chocolate Brownie.
Nutrition Facts : Calories 252.9, Fat 3, SaturatedFat 1, Cholesterol 0.3, Sodium 256.1, Carbohydrate 51.4, Fiber 3.1, Sugar 12.6, Protein 6.8
RAISIN BREAD
This bread also is wonderful as toast for breakfast or any time with a cup of tea. It is just so easy to make, I like to have it on had when we have guests.-Virginia Doyle, Pinedale, Wyoming
Provided by Taste of Home
Time 45m
Yield 1 loaf (12 slices).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY-RAISIN LOAF
This is a lovely raisin bread with a subtle cinammon flavour and chopped glace cherries.It's a cinch to make on the bread machine.
Provided by joanna_giselle
Categories Yeast Breads
Time 3h5m
Yield 1 1/2 pound loaf
Number Of Ingredients 10
Steps:
- Put the ingredients into your bread machine in the order recommended by the manufacturer. (Mine is wet first then dry).
- Add the raisins and cherries at the beep.
- Choose the full cycle (3 hours) or you can use the sweet bread cycle which doesn't chop up the raisins so much. I prefer a light crust but you can make it as dark as you like.
- Makes a 1 1/2 pound (750g) loaf.
- This is great toasted for breakfast with butter.
Nutrition Facts : Calories 1461.7, Fat 35.2, SaturatedFat 19.8, Cholesterol 224.8, Sodium 1856.6, Carbohydrate 248.6, Fiber 10.2, Sugar 38.4, Protein 38.7
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Estimated Reading Time 2 mins
- Place raisins and currants in a medium bowl; add 1 1/2 cups hot water. Cover and let soak overnight. Drain, reserving 1/2 cup soaking liquid.
- Pour 1 cup warm water (105°1-15°) into a small bowl. Sprinkle yeast over; let stand until dissolved, about 10 minutes. Place 2 3/4 cups flour and 2 Tbsp. butter in the bowl of a stand mixer with a dough hook attached. Mix on medium speed until butter is blended, about 2 minutes. Add yeast mixture and reserved soaking liquid from raisins and currants; beat on low speed for 4 minutes. Add raisins, currants, and salt; mix for 5 minutes.
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3.3/5 (7)Total Time 1 hr 15 minsEstimated Reading Time 2 minsCalories 280 per serving
- Preheat oven to 350°F (180°C). In medium heatproof bowl, pour 1 cup (250 mL) boiling water over raisins. Let stand until cooled. Meanwhile, in another bowl, whisk flour with baking powder, baking soda, cinnamon, salt, nutmeg and cloves.
- In large bowl, beat butter and sugar with hand mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Mix in raisins and the soaking water by hand. Stir in flour mixture until just blended.
- Bake 60 min. or until tester inserted into centre comes out clean. Set pan on rack to cool. Remove loaf from pan. Wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks.
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