Bran Nut And Raisin Bread Recipes

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the raisins.

Steps:

• 1. Preheat oven to 350 degrees F. Spray cooking spray in 9 x 5 loaf pan.
• 2. Melt 2 Tablespoons of butter or margarine in a medium microwave-safe bowl. (I love my large PC Batter Bowl for this!) Stir in 1 1/2 cups of the cereal and milk until blended. Let stand 1 minute.
• 3. Add egg and 3/4 cup sugar, mixing well with a large spoon.
• 4. Stir in flour, baking powder, and cinnamon until well-blended.
• 5. Mix in the chopped walnuts, if desired.
• 6. Spread into prepared loaf pan.
• 7. FOR THE TOPPING: Melt the remaining 2 Tablespoons of butter or margarine in a small microwave-safe bowl. (I use my small PC Batter Bowl for this.) Stir in the remaining 1/2 cup cereal and 1 Tablespoon sugar until well-blended. Sprinkle over batter.
• 8. Gently press topping and walnut halves into the batter.
• 9. Bake 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan on wire rack, then remove bread from pan and cool completely...
• 10. ...OR serve warm with butter or cream cheese. =^..^=
• 11. OPTION: In place of cinnamon, add 1 tsp. vanilla extract with the milk in Step #2.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.

Steps:

• In a large bowl, combine the flour, sugars, cinnamon, baking soda, baking powder, salt and cloves. In a small bowl, whisk the oil, pineapple, eggs and extract. Stir into dry ingredients just until moistened. Fold in pecans and raisins. , Spoon into two greased 8x4-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add raisins and walnuts.

Steps:

• In a 1-quart saucepan heat the milk until it just comes to a boil; stir in 1/4 cup butter until melted.
• Cool until just warm (105 - 115°F).
• In a large mixer bowl, dissolve the yeast in warm water.
• Add the cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt.
• Beat at medium speed, scraping the bowl often, until smooth (1 to 2 minutes).
• By hand, stir in enough of the remaining flour to make the dough easy to handle.
• Turn the dough onto a lightly floured surface; knead until smooth and elastic (about 10 minutes).
• Place in a greased bowl; turn the greased side up.
• Cover, let rise in a warm place until doubled in size (about 1-1/2 hours.).
• The dough is ready if an indentation remains when touched.
• Punch down the dough; divide in half.
• With floured hands, shape each half into 24 balls.
• In a small bowl stir together 1 cup sugar, pecans and cinnamon.
• Dip the balls first into the melted butter, then into the sugar mixture.
• Place 24 balls in the bottom of a greased 10-inch tube pan or Bundt pan - if using the tube pan, line the bottom with aluminum foil.
• Sprinkle with raisins.
• Top with the remaining 24 balls, after dipping them into the butter and sugar mixtures.
• Cover; let rise until doubled in size (about 45 minutes).
• Heat the oven to 375°F.
• Bake for 35 to 40 minutes or until the monkey bread sounds hollow when tapped.
• Immediately invert the pan onto a heatproof serving plate.
• Let the pan stand 1 minute to allow the sugar mixture to drizzle over the monkey bread.
• Remove the pan; serve warm (leftovers can be reheated nicely in the microwave).

Steps:

• Preheat oven at 350 degrees F.
• Boil together the raisins, water, and butter.
• Cool slightly.
• Add the rest of the ingredients in a bowl and mix to make the dough.
• Pour dough into well greased (or sprayed) tin cans (#2 1/2 or soup cans) about 1/2 full.
• Bake for 50 minutes, but check after 45. Cool for 10 minutes and remove from cans.
• Cool a bit longer, then wrap in foil.
• Delicious when served with cream cheese or butter. Makes 4-5 #2 1/2 cans or 5-6 soup cans.

Steps:

• Pre-heat oven to 350 deg F.
• Mix 1 ½ cups of Raisin Brand, Milk, 2 tablespoons of the Margarine in bowl.
• Add Egg and ¾ cup Sugar, mix well.
• Stir in Flour, Baking Powder and Cinnamon.
• Mix till well blended.
• Put in sprayed 9X5 loaf pan.
• Mix remaining ½ cup of cereal, 2 tablespoons Margarine and 1 Tablespoon Sugar.
• When well blended sprinkle over batter and press into the batter.
• Bake 50 minutes. Cool 10 minutes before removing from pan.

Steps:

• *1 cup milk with 1 tablespoons lemon juice may be substituted for 1 cup buttermlk.
• Preheat oven to 375 degrees.
• Mix together wheat bran and buttermilk; let stand ten minutes or so.
• Combine vegetable oil, egg, brown sugar, vanilla and bananas, then add to buttermilk/bran mixture.
• Mix together flour, baking soda, baking powder and salt.
• Add to first mixture and stir until just blended.
• Add raisins and spoon into greased or lined muffin tins.
• Bake for 15-20 minutes and enjoy! :).