Tag: Raisin Bread Recipe

Raisin Bread Recipe

How far our knowledge can reach in the ever expanding universe or does it matter? Make a raisin bread to find the answer of all times.

As I lately have some time, I was looking on the internet yesterday. Trying to get new, fascinating thoughts, inspiring meals that We have never tested before, to surprise my family with. Searching for a long time unfortunately could not discover too many interesting things. Just before I wanted to give up on it, I ran across this tempting and easy dessert simply by chance on Suncakemom. It looked so mouth-watering on its image, it called for quick actions.

It was easy to imagine the way it’s made, its taste and just how much my husband will love it. Actually, it is extremely simple to keep happy the man in terms of desserts. Yes, I’m a lucky one. Or possibly he is.Anyways, I got into the site and simply followed the precise instuctions which were accompanied by great snap shots of the procedure. It just makes life faster and easier. I could imagine that it is a slight inconvenience to shoot photographs down the middle of baking in the kitchen as you will often have gross hands thus i sincerely appreciate the hard work she placed in to build this post and recipe easily followed.

That being said I am inspired presenting my personal formulas in a similar way. Thanks for the concept.

I had been tweaking the initial formula create it for the taste of my family. I can say it was a great success. They loved the taste, the consistency and enjoyed getting a treat like this during a hectic workweek. They quite simply requested even more, many more. Thus the next time I am not going to make the same miscalculation. I’m going to twin the quantity to get them pleased.

Original Recipe For Raisin Bread invented by SunCakeMom.

In a large bowl add the flour, eggs, butter, yeast, milk and the raisins.

Knead them together.

With oiled or floured hands gather the dough into a ball then gently apply a thin coat of oil on it that will prevent it from drying out.

Cover it then put it to a 68°F – 81°F / 20°C – 27°C place to rise for 60 – 120 minutes. Most likely it won’t double due to the weight of the raisins but it should be raised and softer than at the beginning.

This recipe is for two loaf so cut the dough into two.

Gently form the dough into a log and put it into a bread pan.

Cover the dough again and put it back to the 68°F – 81°F / 20°C – 27°C place to rise for 30 – 60 minutes.

Whisk egg yolk with a bit of water or vanilla extract and brush it on top of the dough.

Put the dough onto the bottom rack of a preheated 365°F / 180°C oven and bake it until its top is getting a lovely golden brown color, for about 30 – 40 minutes.

Raisin Bread

How long has an idea grown before it pops out successfully? Let’s make Cinnamon Swirl Bread that’s growing with us for centuries!

As I recently have some time, I had been browsing on the internet yesterday. On the lookout for fresh, fascinating ideas, inspiring meals that We have never used before, to astonish my loved ones with. Searching for a long time but could not come across too many interesting stuff. Just before I thought to give up on it, I came upon this scrumptious and simple dessert simply by luck over Suncakemom. The dessert looked so tempting

on its pic, it called for fast action.

It absolutely was easy to imagine just how it is made, its taste and how much my husband might like it. Mind you, it is quite easy to please him when it comes to puddings. Anyways, I went to the website and simply followed the detailed instuctions that have been coupled with impressive pictures of the process. It just makes life less difficult. I can imagine that it’s a bit of a inconvenience to shoot photos down the middle of baking in the kitchen because you normally have sticky hands thus i pretty appreciate the commitment she devote to make this blogpost and recipe conveniently implemented.

With that in mind I am empowered presenting my own, personal formulas in a similar fashion. Many thanks the thought.

I was tweaking the main recipe to make it for the taste of my family. I have to mention it had been an incredible outcome. They enjoyed the taste, the overall look and enjoyed getting a sweet such as this during a stressful week. They ultimately demanded more, many more. Hence the next occasion I’m not going to make the same mistake. I’m gonna multiply the amount .

This is based on the Raisin Bread from SunCakeMom

In a large bowl add the flour, eggs, butter, yeast and milk.

Knead them together until the dough gathers into a ball.

Put half of the dough into another bowl, cover it and put it aside in a 68°F – 81°F / 20°C – 27°C place to rise.

After about 30 – 90 minutes depending on the temperature, the dough should be doubled or at least raised.

Take the dough out onto a lightly floured surface. The recipe is for 2 rolls and will need to divide the dough into 4 possibly equal parts.

Roll two of the dough out to the size of our baking tin.

Then roll it out in the other direction about 4 times as much.

Filling

Cut the fruits and chocolate to the size we like them best.

Cream butter, cinnamon and optional sweetener with an electric beater.

Assembly

Spread half of the buttery cinnamon on top of one of the dough then sprinkle half of the dried chocolate on top.

Place another dough on top. It doesn’t have to be pretty and luckily the dough will allow us plenty of adjustments one placed on each other.

Roll it up gently. It doesn’t have to be tight.

Sprinkle on some water then cover the dough with a cloth and put it back to a 68°F – 81°F / 20°C – 27°C place for 30 – 60 minutes to rise again.

Once it’s risen, beat egg yolk and a brush it on top.

Put the dough into a preheated 365°F / 180°C oven and bake it until its top is getting a lovely golden brown color, for about half an hour.

Let it cool a bit then slice and serve.