Dutch Bread Dish With Raisins Recipes

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DUTCH-OVEN RAISIN WALNUT BREAD

On a cold day there is nothing better than a warm, crusty Dutch oven raisin bread filled with walnuts. -Catherine Ward, Taste of Home, Prep Kitchen Manager

Provided by Taste of Home

Categories     Brunch

Time 1h5m

Yield 1 loaf (32 pieces).

Number Of Ingredients 8



Dutch-Oven Raisin Walnut Bread image

Steps:

  • In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

Nutrition Facts : Calories 130 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

6 to 7 cups (125 grams per cup) all-purpose flour
1/4 cup sugar
2 teaspoons active dry yeast
2 teaspoons ground cinnamon
2 teaspoons salt
1 cup raisins
1 cup chopped walnuts
3 cups cool water (70° to 75°)

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



Krentenbrood van Bakker Veerman (Currant and Raisin Bread) image

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

3 ½ cups dried currants
3 cups raisins
½ cup candied peel
7 ¼ cups bread flour
1 teaspoon ground cinnamon
4 (.25 ounce) packages active dry yeast
2 teaspoons white sugar
1 cup lukewarm water (113 degrees F (45 degrees C)), divided
1 cup milk, at room temperature
2 eggs
1 teaspoon salt
2 teaspoons butter

BROWN RAISIN CAKE (DUTCH QUICK BREAD)

Make and share this Brown Raisin Cake (Dutch Quick Bread) recipe from Food.com.

Provided by ElaineAnn

Categories     Quick Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11



Brown Raisin Cake (Dutch Quick Bread) image

Steps:

  • Blend ingredients well.
  • Pour into loaf pan sprayed with cooking spray.
  • Bake at 350° for 1 hour.

1 cup sugar
1 cup coffee or 1 cup water
1 cup raisins
3 tablespoons butter or 3 tablespoons margarine
1 cup flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg

DUTCH BREAD

A lovely, aromatic bread from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago 1947.

Provided by Molly53

Categories     Yeast Breads

Time 3h20m

Yield 18-24 serving(s)

Number Of Ingredients 12



Dutch Bread image

Steps:

  • Add butter and sugar to hot milk and stir until butter is melted and sugar dissolved.
  • Cool to lukewarm.
  • Stir in softened yeast, eggs and flour (use more flour if necessary to make a stiff batter).
  • Beat mixture thoroughly, cover and let rise in a warm place until doubled.
  • When light, beat again thoroughly.
  • Grease and flour three 9" cake pans.
  • Fill the pans with dough.
  • Combine soft bread crumbs with melted butter, brown sugar, salt and cinnamon and mix well; sprinkle over tops.
  • Let rise for 20 minutes and bake at a preheated 400F oven for 20 minutes.

Nutrition Facts : Calories 187.1, Fat 7.7, SaturatedFat 4.6, Cholesterol 42.4, Sodium 115, Carbohydrate 26.4, Fiber 0.7, Sugar 10.8, Protein 3.3

1/2 cup butter
3/4 cup sugar
1 cup milk, hot
1 cake yeast, softened in
1/4 cup water, lukewarm
2 eggs, beaten
2 1/2 cups flour
1 1/4 cups soft breadcrumbs
2 tablespoons butter, melted
3 tablespoons brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon

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