RAISIN BREAD I
This is a raisin bread that does not need yeast. Easy for those who don't want all the fuss.
Provided by Carol
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center.
- In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 43.2 g, Cholesterol 27.3 mg, Fat 5 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 411.5 mg, Sugar 16.6 g
BELGIAN RAISIN BREAD (ROSYNENBROOD) FOR ABM
Entered for safe-keeping, from "The Best Bread Machine Cookbook Ever: Ethnic Breads" by Madge Rosenberg. "Just hold the raisins together with a little dough", the Flemish way. Don't know if you could pack in any more raisins than this has. For 1 1/2 pound loaf.
Provided by KateL
Categories Yeast Breads
Time 4h
Yield 1 1-1/2-lb. loaf, 8 serving(s)
Number Of Ingredients 10
Steps:
- Try to use very moist raisins. If they are dried out, place them in a colander, pour about 1 quart of boiling water over them, and let them drain at least 30 minutes. (Hmm, I wonder if you soaked the raisins in rum overnight, drained the raisins, reserving the rum to substitute for some or all of the water -- Might not be Belgian, but would be good!).
- Add all ingredients except the raisins in the order recommended by your bread machine manual and process on the bread cycle according to the manufacturer's directions.
- At the beeper (or at the end of the first kneading in the Panasonic, Sanyo and National brands), add the raisins.
- Let cool completely before slicing.
Nutrition Facts : Calories 456.2, Fat 11.8, SaturatedFat 2.2, Cholesterol 46.9, Sodium 465.4, Carbohydrate 82.9, Fiber 3.6, Sugar 35.9, Protein 8.8
CINNAMON RAISIN BREAD (ABM)
Modified from "The Biggest Book Of Bread Machine Recipes," my 5 yr old son loves helping me make this, and even more, he enjoys devouring it. It makes a 1.5 pound loaf. It's supposed to be great when slices are toasted, but we never get it to last that long. A video of this being made can be seen on YouTube, at http://www.youtube.com/watch?v=4IfHOJpC21U
Provided by SnoBahr
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Put ingredients into hopper according to your bread machine's instructions.
- Select 1 1/2 pound loaf size.
- Select "basic white bread" setting (if applicable).
- Push "Start".
Nutrition Facts : Calories 256.1, Fat 3.3, SaturatedFat 1.8, Cholesterol 8.6, Sodium 250.8, Carbohydrate 50.7, Fiber 2.3, Sugar 9.9, Protein 6.6
CINNAMON RAISIN BREAD
Provided by Food Network
Categories side-dish
Time 5h45m
Yield One plump 9 by 5 inch loaf
Number Of Ingredients 5
Steps:
- Mix one batch of the White Pan Loaf dough according to instructions given in recipe.
- Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
- While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.)
- Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges.
- Mix the cinnamon and sugar together, and sprinkle it evenly over the dough.
- Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it.
- Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers.
- Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans.
- Meanwhile, preheat the oven to 450 degrees.
- Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes.
- Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days.
KRENTENBROOD VAN BAKKER VEERMAN (CURRANT AND RAISIN BREAD)
This is my father's recipe for authentic Dutch currant bread (krentenbrood). He was a professional baker and made these loaves a lot! This recipe makes 2 regular-sized loaves, or one long loaf.
Provided by Dien
Categories Bread Yeast Bread Recipes
Time 4h15m
Yield 16
Number Of Ingredients 12
Steps:
- Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
- Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
- Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
- Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
- Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.
Nutrition Facts : Calories 458 calories, Carbohydrate 101 g, Cholesterol 25.8 mg, Fat 2.8 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 0.9 g, Sodium 172.4 mg, Sugar 41 g
VANILLA RAISIN BREAD (ABM)
This recipe came from the internet, and it is our favorite raisin bread. We especially love it as raisin toast for breakfast.
Provided by Bugstomper
Categories Yeast Breads
Time 3h20m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Select basic or SWEET setting.
- Special Notes: The recipe calls for 2 tsp of yeast, but I find this way too much yeast- blows the top off the machine!
- This makes a 1 1/2 lb loaf which basically fills my 2 lb machine.
- DO use pure vanilla extract for best results.
- If you don't have the time to soak the raisins ahead of time (I never do) just microwave the raisins and vanilla for 1 minute on high or med-high in a micro-safe bowl.
RAISIN BREAKFAST BREAD (CRAMIQUE)
A lovely lean sort of brioche from Belgium, this particular version comes from Wittaner, arguably the best pastry shop in Brussels, and is featured in Nick Malgieri's "A Baker's Tour." This bread should be cut into relatively thin slices and makes great sandwiches and toast.
Provided by Chef Kate
Categories Yeast Breads
Time 2h50m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place 1 1/2 cups flour in the bowl of your mixer.
- In a medium bowl, whisk togathere the yeast and th milk, then whisk in the egg yolks.
- Stir the egg mixture into the flour.
- Using the paddle, mix on the lowest speed for 2 minutes; stop the mixer and allow the dough to rest for tene minutes.
- Add the butter, sugar and salt to the bowl along with the remaining 1/2 cup of flour and mix on the lowest speed until combined; then mix on medium speed until the dough is smooth and elastic, about another 3 - 4 minutes.
- Beat in the raisins on the lowest speed (if necessary, plump the raisins in hot water to soften, drain, pat dry and add).
- Scrape the dough into a buttereed bowl and turn the dough over so that the top is buttered.
- Cover with plastic wrap and allow to rise til doubled, about an hour.
- Meanwhile butter a loaf pan and line the bottom with parchment.
- After the dough is risen, scrape it onto a floured board.
- Press the dough into a rectangle brush off any excess flour; stretch th dough into a rectangle and then fold like a business letter about the length of your loaf pan.
- Tuck in the ends and lay the loaf in the pan, seam side down.
- Butter a piece of plastic wrap and cover the bread with it (buttered side down) and allow the loaf to rise til doubled, about an hour.
- Preheat the oven to 400 degrees F.
- When the loaf has completely risen, place on a rack in the middle of the oven and bake until the bread is a deep golden color and reaches an internal temperature of 200 degrees F., about 30 minutes.
- Unmold onto a rack and cool on its side.
- Eat it then or wrap and freeze.
Nutrition Facts : Calories 1858.9, Fat 62, SaturatedFat 35.4, Cholesterol 516.8, Sodium 1845.8, Carbohydrate 290.9, Fiber 12.4, Sugar 69.5, Protein 41.6
RAISIN BREAD
This bread also is wonderful as toast for breakfast or any time with a cup of tea. It is just so easy to make, I like to have it on had when we have guests.-Virginia Doyle, Pinedale, Wyoming
Provided by Taste of Home
Time 45m
Yield 1 loaf (12 slices).
Number Of Ingredients 8
Steps:
- Grease an 8x4-in. loaf pan; sprinkle with cornmeal and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar, salt and baking powder. Add orange juice; beat on low speed for 30 seconds. Gradually add remaining flour. Stir in raisins (batter will be stiff and sticky). Do not knead., Spoon into prepared pan; sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 40 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Slice and toast.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
More about "belgian raisin bread rosynenbrood for abm recipes"
ROBINHOOD | CINNAMON RAISIN BREAD
From robinhood.ca
RECIPE FOR HOMEMADE RAISIN BREAD - THE SPRUCE EATS
From thespruceeats.com
BELGIUM RAISIN BREAKFAST BREAD - COOKSTR.COM
From cookstr.com
Category Breakfast Bread RecipesEstimated Reading Time 4 mins
CINNAMON RAISIN BREAD ABM RECIPE - WEBETUTORIAL
From webetutorial.com
BELGIUM RAISIN BREAKFAST BREAD | RECIPE | HOLIDAY FRUIT CAKE, RAISIN ...
From pinterest.ca
ASTRAY RECIPES: RAISIN CINNAMON BREAD FOR ABM
From astray.com
CINNAMON-RAISIN BREAD (ABM) - BIGOVEN.COM
From bigoven.com
SOY SAUCE CHICKEN RECIPES
From recipes.servegame.org
WELBILT ABM RAISIN BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
HOT CHEETO FLAVORS RECIPES
From recipesforweb.com
VANILLA RAISIN BREAD (ABM) RECIPE - FOOD.COM
From pinterest.ca
HOMEMADE PANKO BREAD CRUMBS RECIPES
From recipes.servegame.org
VANILLA RAISIN BREAD (ABM) RECIPE - FOOD.COM
From pinterest.ca
CHEESEBURGER MEATLOAF HOAGIES RECIPES
From recipes.servegame.org
RECIPE: CINNAMON-RAISIN BREAD (ABM) - MEALSTEPS.COM
From mealsteps.com
BELGIAN RAISIN BREAD (ROSYNENBROOD) FOR ABM
From bestvegetablerecipes.blogspot.com
CINNAMON-RAISIN BREAD (ABM) RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
SOURDOUGH RAISIN WALNUT BREAD (ABM) RECIPE - FOOD NEWS
From foodnewsnews.com
BAKERY NAMES IDEAS BEST RECIPES
From recipesforweb.com
BREAD FROM BELGIUM ORDER ONLINE | WORLDWIDE DELIVERY
From dutchexpatshop.com
FLEMISH RAISIN BREAD (KOEKEBROOD / CRAMIQUE) RECIPE - EAT YOUR …
From eatyourbooks.com
HOMEMADE CINNAMON RAISIN BREAD - THE PIONEER WOMAN
From thepioneerwoman.com
ABOUT BELGIAN BREAD | IFOOD.TV
From ifood.tv
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
BELGIAN BREAD: TRADITION MEETS INNOVATION | FOOD.BE
From food.be
RAISIN CINNAMON BREAD FOR ABM ARCHIVES – BAKER RECIPES®
From bakerrecipes.com
RAISIN BELGIAN BREAD | AU COEUR DU PAIN | ALIMENTS DU QUéBEC
From alimentsduquebec.quebec
GOLDEN RAISIN BREAD FOR THE ABM RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
EASY CINNAMON RAISIN BREAD - SIMPLY DELICIOUS
From simply-delicious-food.com
RAISIN CINNAMON BREAD FOR ABM - TASTEDANDAPPROVED.COM
From tastedandapproved.com
RAISIN CINNAMON BREAD FOR ABM RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
OATMEAL - RAISIN BREAD (ABM) RECIPE - FOOD.COM
From food.com
DECORATED CAKES IDEAS BEST RECIPES
From recipesforweb.com
RAISIN CINNAMON BREAD FOR ABM – FLOSSOM
From flossom.de
ABM CINNAMON RAISIN BREAD - MY RECIPE MAGIC
From myrecipemagic.com
GERMAN ROSINENBROT (RAISIN BREAD) - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
You'll also love