Spiced Raisin Bread Food

DATE NUT SPICE BREAD

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
• Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
• Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
• Slice the bread and serve with the orange cream cheese on the side for spreading.

RAISIN-FILLED PUMPKIN SPICE BREAD

Steps:

• In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.

APPLE CIDER SPICED RAISIN BREAD

Steps:

• Soak raisins in apple cider for 20 minutes.
• Strain raisins from cider setting the raisins aside.
• Place all ingredients but raisins in the bread machine pan in the order suggested by the manufacturer.
• Select Sweet setting (recommended to use light crust setting) and start machine.
• Add raisins at the last kneading.

SPICED RAISIN BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

GRANDMA EMMA'S SPICE LOAF

Steps:

• Soak raisins in coffee until plump. Do not drain.
• Cream together the shortening, sugar and eggs. Blend in molasses and vanilla.
• In a large bowl mix together the cinnamon, nutmeg, cloves, ginger, flour, baking soda, and salt. Make a well in the center of the bowl.
• Add the liquid ingredients to the well in the dry ingredients. Stir in coffee with raisins and nuts. Pour batter into a greased 9x5 inch loaf pan.
• Bake in a preheated 350 degree F(175 degrees C) oven for one hour.

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.

EASY CINNAMON APPLE RAISIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Take peeled and chopped apples and place them in a micowave safe bowl.
• Add water to the apples and microwave for 1 to 1 1/2 minutes.
• Combine apples and all remaining ingriendients and mix thoroughly.
• Pour mixture into a greased loaf pan.
• Bake for 1 hr to 1 hr 15 minutes.
• When done let sit for 15 mins before removing from pan and placing on a wire rack.
• Enjoy!

CHRISTMAS MORNING SPICED BREAD

Steps:

• Sift the flour, salt and cinnamon into a bowl. Stir in the sugar and yeast, then make a well in the centre. Pour the milk into a small pan, add the butter and warm gently until the butter has melted. Pour into the well, then add the beaten eggs. Gradually mix to make a soft, slightly sticky dough.
• Turn the dough out on to a lightly floured surface and knead vigorously for 5 minutes until smooth. Put the dough into a clean bowl, cover with oiled cling film and leave somewhere warm for 11⁄2 hours or until the dough has doubled in size. Lightly butter a 900g loaf tin.
• Punch the air out of the dough and turn it out on to a lightly floured surface again. Knead once more until smooth, then knead in the walnuts and raisins. Divide the dough into three and shape each piece into an oval ball. Drop each ball side by side into the prepared tin and cover loosely with oiled cling film. Leave somewhere warm for 30 minutes until the dough has reached the top of the tin. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6.
• Mix the egg yolk with 1 tbsp of water and brush over the top of the risen loaf. Bake for 20 minutes, covering loosely with a double sheet of foil once it's nicely browned. Then, lower the temperature to fan 160C/conventional 180C/gas 4 and bake for a further 20 minutes. Turn the loaf out of its tin and tap the base - it will sound hollow if the loaf is done. If it doesn't, return it to the oven out of its tin and bake for another 5-10 minutes. Cool the loaf on a wire rack. (The loaf can be sealed in a plastic bag and frozen for up to 1 month. If you slice it before freezing you can toast the slices straight from the freezer, otherwise you need to remove the whole loaf from the freezer the night before.) Serve lightly toasted, with butter and jam.

RUM-RAISIN BREAD PUDDING WITH SPICED RUM SAUCE

Steps:

• Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.
• Butter 13x9x2-inch glass baking dish.
• Whisk eggs in large bowl to blend.
• Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well.
• Stir in bread and raisins.
• Pour mixture into prepared baking dish.
• Cover and refrigerate 2 hours.
• Preheat oven to 350°F.
• Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes.
• Cool slightly (pudding will fall).
• Serve warm with Spiced Rum Sauce.
• --------SPICEDRUM SAUCE --------.
• Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
• Add cream, rum, and cinnamon and bring to simmer.
• Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
• Serve warm.
• (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).
• Makes 1 1/2 cups.

SPICED FRUIT LOAF

Steps:

• Soak the dried fruits in the orange juice for about 30 mins, then sieve, reserving the juice.
• Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked fruit and mix well. Make a well in the centre and pour in the warm milk, reserved orange juice, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
• Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
• Knock the dough back by kneading for a few secs. Dust 2 x 2lb loaf tins with flour. Halve the dough. Use a little flour to help you shape each half into a smooth oval, then pop them into the tins. Cover both loosely with a clean, damp tea towel and leave to prove in a warm place for about 20 mins. Meanwhile, heat oven to 180C/160C fan/gas 4.
• Bake for 20 mins, then cool in the tins before turning out and slicing.