Raisin Bread

16 years ago

Anyone know of a recipe for this bread that does not call for rolling the dough out flat, adding the raisins, and then folding the dough to make the loaf? Whenever I try this, the dough come unfolded during cooking. Thanks for any help.

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Comments (7)

cloudy_christine
16 years ago
Just knead in the raisins, using any dough you like.
grainlady_ks
16 years ago
Ditto what "cloudy christine" said. If you are using a bread machine, however, make sure you wait until the end of the kneading time (add-in buzzer, if your machine has one) to add raisins. They tend to get pulvarized if you add them early.

Here's a good recipe for raisin bread. The potato and potato water makes this bread a good keeper. -Grainlady

IRISH FRECKLE BREAD
(makes 2 loaves)

1 lg. (1/2-pound) potato
1-1/2 c. water
5 c. unsifted all-purpose flour
2 pkgs. active dry yeast
1/3 c. sugar
1 t. salt
2 large eggs, room temperature
1/2 c. butter or margarine, melted and cooled
1 c. dark seedless raisins or currants

1. Peel and quarter potato. Cook in water. Reserve water (1 c.) and mash potato. Cool liquid to 120Â°-130Â°F.

2. In large bowl, combine 1-1/2 c. flour, mashed potato, yeast, sugar, and salt. Beat in cooled cooking liquid until smooth.

3. Cover bowl loosely with a clean cloth (I prefer plastic wrap, or better yet a dough rising bucket) and let rise in a warm place until puffy - about 1-1/2 hours.

4. Stir down batter, then add eggs, melted butter, and raisins. Gradually beat in more flour, 1/2 c. at a time, until a soft dough forms. Knead dough until smooth, about 10 minutes.

5. Grease two 8-1/2x4-1/2-inch loaf pans. Divide dough in half and form into balls; let rest 5 minutes. Pat balls into ovals and place in greased loaf pans. Cover pans loosely with clean cloths (I prefer plastic wrap sprayed with Pam) and let rise 45 minutes OR until dough reaches tops of pans. Heat oven to 375Â°F.

6. When oven comes to temperature, bake the loaves 35 minutes or until loaves sound hollow when tapped on top. Remove loaves from pans and cool on a wire rack.
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Wow, Ann, that is high praise for this machine. I must say, I think it earns it. I am SO happy I splurged for the Virtuoso. Di, the instructions for the raisin bread included adding the raisins part of the way through the kneading cycle, not at the beginning with the other ingredients. You might check King Arthur Flour's website. They have lots of recipes for bread machine bread. By the way, I meant to include a picture of a toasted slice, but my exposure was off. I'll try again tomorrow. No room for another slice of bread in my tummy today!
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Soup? It's November, so it's soup time here... Tom Ka Gai (Coconut Chicken Soup) Servings: 6 3/4 pound boneless, skinless chicken 3 tablespoons vegetable oil 2 (14 ounce) cans coconut milk 2 cups water 2 tablespoons minced fresh ginger root 4 tablespoons fish sauce 1/4 cup fresh lime juice 1/4 teaspoon cayenne pepper 1/2 teaspoon ground turmeric 2 tablespoons thinly sliced green onion 1 tablespoon chopped fresh cilantro Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white. Bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes. Sprinkle with scallions and fresh cilantro and serve steaming hot. If you want to go off in another direction, there is sweet, like rice pudding. This one is from Gourmet magazine: Coconut rice Pudding 1 1/2 cups cold unsalted cooked rice 3 cups whole milk 1/2 cup well-stirred canned unsweetened coconut milk 1/3 cup sugar 1/4 teaspoon salt 1/2 teaspoon vanilla Garnish: sweetened flaked coconut, toasted Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm. Annie
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RECIPE: Raisin Bread
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Comments (2)
because unless you put "raisin bread" in quotes, all threads with both raisin and bread somewhere in it will show up. In quotes shows you want that exact wording.
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Comments (1)
I'm not crazy about raisins but am trying to learn to like them......I found this one in my Bread Machine Collections cookbook-it has the directions for both a 1 1/2 # or 2 # loaf........will post the former but if you would like the latter, just let me know: 1 1/4c water 1/4c nonfat milk 2T honey 1T butter 1 1/2 tsp salt 3c bread flour 1 1/2tsp rapid rise yeast 1/2c old fashioned oatmeal 1/2c raisins Place all ingredients except oats and raisins in bread machine in order specified by owner's manual Program basic cycle and desired crust setting. Press start. Add oats and raisins when bread machine signals or at the end of first kneading cycle. Complete program and remove baked bread from pan. Cool on wire rack. RL`
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User
16 years ago
Grainlady

DH has been not to subtly hinting that he would like some raisin bread, this is the first recipe I have seen that I like.

Thanks for posting :)
grainlady_ks
16 years ago
ohiomom - It's not the lottery, but I hope the bread recipe is a winner for you. It's one of the few yeast bread recipes my daughter uses. She makes it without raisins when she wants plain white bread. It's a little on the sweet side. -Grainlady
lindac
16 years ago
I always make sure there is at least 1/2 teaspoon of cinnamon in my raisin bread....kneaded into the dough.
Linda C
kathleen_li
16 years ago

Dh makes this one, but it does have to be rolled and put in a loaf pan. The recipe is from, Taste of Home Mag. It is delicious...
kathleen_li
16 years ago
Ronnie in the Phillipines, I emailed you the recipe...hope you can read it!

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Raisin Bread

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cloudy_christine

grainlady_ks

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