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.