Question about raisin bread
ediej1209 AL Zn 7
4 years ago
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Comments (11)
ediej1209 AL Zn 7
4 years agoRelated Discussions
Question about AnnT's Bread Pudding
Comments (4)I usually make it with homemade Italian or French because that is what I usually have around. And I do prefer it made with a white bread. But I also make it out of gingerbread or spicy loaf cake or even a chocolate bread. Just about any bread will work. I don't add raisins or other dried fruit, but it you like raisins or currants just add them. Nancy, Actually, even grocery store white will work. The bread totally absorbs the egg custard and holds up well in bread and butter putting. My mom wasn't a very good cook, but she made a great Bread and Butter pudding and all she ever used was grocery store bread. Ann...See Moresally2: question about your recipe for Herbed Monkey Bread
Comments (11)I haven't had much time at the computer lately, and I missed this until now. Sorry. Thanks, LindaC, for answering in my stead, especially since I didn't know the answer! Loves2cook4six, I got the recipe from my King Arthur Flour Baking Companion, and their recipe for white bread calls for potato flakes, so that's what I copied down, and what I've done when I've made this recipe. (I'm only now getting to where I feel brave enough to experiment with changing bread recipes) There are others here that are much more expert on bread making than I am, but I can't imagine why you couldn't just use a different bread recipe, and just form the monkey bread as it's described, as Lowspark pointed out. I think a fairly light textured bread is called for, and I suspect the potato flakes might have something to do with helping the bread to keep a light texture. However, I don't really remember what the potato flakes do for the bread, other than they are a sugar source. I wish I could answer your question more clearly. Sally...See Morequestion about all purpose vs. bread flour
Comments (5)Could be - I don't make pie so I wouldn't know. It's from a Biltmore Estate Chef's Selection Cookbook I bought when I was there and the photo looks absolutely delicious so I thought I'd give it a try. I have a few days off from work over the Labor Day holiday and the weather's yucky so thought I'd make some things I've never tried before. For some reason I'm interested in pie - a healthy Key Lime pie recipe from Cooking LIght and this one which is not healthy. Not sure what I'm going to do with all this stuff - not having enough guests for two piesÂ..and I don't want to eat it all....See MoreRaisin Bread
Comments (7)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 120°-130°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 375°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....See Moreediej1209 AL Zn 7
4 years agoediej1209 AL Zn 7
4 years agoediej1209 AL Zn 7
4 years ago
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