MARGARET'S RAISIN BREAD
Provided by Trisha Yearwood
Time 1h10m
Yield 3 mini loaves
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Heavily grease and flour the insides of three empty 15-ounce cans. In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool. In a medium mixing bowl, sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil, and stir into the flour mixture. Stir in the cooled raisins and water. Divide the batter evenly among the 3 cans, filling about three-quarters of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool for about 10 minutes and run a knife along the sides of the can to remove. If packing as gifts, just wrap in the can!
MARY ANN'S CANNED BROWN (RAISIN) BREAD
This delicious recipe was shared with me by a dear friend of my parents, Mary Ann. This has been a staple "gift bread" for her that is well known among her friends as a delicious treat she frequently shares. It is a moist, rich, muffin-textured bread that has a lovely unusual flavor. Great as a sweet breakfast bread or at tea-time.
Provided by Meghan Williams
Categories Quick Breads
Time 12h15m
Yield 6 cans, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix hot coffee, butter, and baking soda in bowl (the coffee should be hot enough to melt the butter).
- Once the butter has melted, stir the raisins into the mixture.
- Cover and let soak overnight.
- The next morning, preheat oven to 250 degrees.
- Cream eggs, sugar, salt, cinnamon, nutmeg, and vanilla in a mixer.
- Blend in the liquid from the raisin bowl (but not the raisins yet - they'll get crushed in the mixer if you add them now).
- Mix in the flour 1 cup at a time scraping the sides as necessary.
- Finally, stir in the raisins.
- Spray cooking spray into 6 empty and cleaned 12 oz vegetable cans (green bean cans work well) - don't forget to take the label off too!
- Fill cans 2/3 full and set them on a cookie sheet in the oven.
- Cook for 1.5 to 2 hours.
- Enjoy!
Nutrition Facts : Calories 367.9, Fat 3.3, SaturatedFat 1.6, Cholesterol 40.3, Sodium 432.2, Carbohydrate 80.1, Fiber 2, Sugar 44.3, Protein 6
RAISIN NUT BREAD IN A CAN
Make and share this Raisin Nut Bread in a Can recipe from Food.com.
Provided by Topher
Categories Quick Breads
Time 1h10m
Yield 4-6 cans, 4-5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 981.1, Fat 21.3, SaturatedFat 6, Cholesterol 68.1, Sodium 1450.4, Carbohydrate 188.4, Fiber 6.6, Sugar 108.8, Protein 16.4
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.
RAISIN BROWN BREAD
This is a very old recipe my mother used to make. She said her mother made it for her when she was young and she doesn't know where my grandmother got it from. I thought it was cool to see my mom steam them in empty cans.
Provided by queenbeatrice
Categories Quick Breads
Time 1h5m
Yield 4 mini loaves, 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend together flour, baking soda and salt.
- Blend in whole wheat flour and raisins.
- Make a well in centre of dry ingredients.
- Add milk and molasses.
- Divide batter among 4 greased 20oz cans.
- Cover each with aluminum foil and tie in place.
- Steam for 1 hour.
- Serve warm or cold.
Nutrition Facts : Calories 431.5, Fat 3.6, SaturatedFat 1.6, Cholesterol 7.6, Sodium 734.6, Carbohydrate 93.9, Fiber 6.6, Sugar 38.3, Protein 10.8
CINNAMON RAISIN SWIRL BREAD
You can use any white bread recipe to make any swirl breads listed below. The cinnamon raisin version is a classic, inspired by a recipe from James Beard. The sherry gives an unusual complexity to the sweet raisins and brown sugar, and most of the alcohol is cooked off while the mixture simmers. Feel free to use apple cider instead. This recipe makes two loaves, one to eat right away, preferably warm from the oven, or toasted and buttered the next day. Freeze the other loaf and use it to make what is arguably the best French toast imaginable.
Provided by Melissa Clark
Categories breakfast, brunch, lunch, breads
Time 4h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Make the dough: In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
- Grease a large bowl with butter and turn dough out into the bowl. Flip dough over so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 11/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
- Meanwhile, make the filling: In a small pot, bring sherry to a low boil and simmer until reduced by half, about 8 to 10 minutes. Add raisins, cover and let sit until needed for filling.
- When dough has doubled in size, turn dough out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
- Press down dough with your hand to expel the air. Divide dough in half and roll one half into a 16-x-8-inch rectangle. Brush with some of the melted butter. Drain raisins and mix with sugar and cinnamon; scatter half of the mixture over the dough and, starting with the shorter side, roll up tightly into an 8-inch log, tucking the ends under. Place roll seam-side down in a loaf pan and brush top with melted butter; dust with cinnamon sugar if desired. Repeat with second dough half.
- Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
- Meanwhile, heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 2 grams, Carbohydrate 54 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 245 milligrams, Sugar 20 grams, TransFat 0 grams
More about "mary anns canned brown raisin bread recipes"
CLASSIC RAISIN BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.9/5 (12)Total Time 2 hrs 40 minsCategory BreadCalories 182 per serving
- Scald the milk: Heat the milk in a small saucepan on the stove-top until it reaches 181F. (If you don't have a thermometer, this will be when the milk starts to steam and small bubbles form around the edges. Pour milk back into the measuring cup and let stand until cooled to lukewarm or about 105F.
- In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add 2 cups of the flour, the instant yeast, the white sugar and salt. Mix briefly to combine.
- Plump the raisins: Add the raisins to a small bowl. Cover them with very hot water and let stand until needed.
TRADITIONAL NEWFOUNDLAND SWEET MOLASSES RAISIN BREAD
From bonitaskitchen.com
5/5 (10)Estimated Reading Time 7 minsServings 3
BRAIDED CINNAMON RAISIN BREAD, RAISIN BREAD | JENNY …
From jennycancook.com
CINNAMON RAISIN BREAD - EASY QUICK BREAD RECIPE
From boulderlocavore.com
RECIPES USING CANNED BROWN BREAD : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
THE BEST RAISIN BANANA BREAD - THISTLEWOOD FARM
From thistlewoodfarms.com
MY NEWFOUNDLAND MOM'S BREAD RECIPE IS BEYOND MEASURE. REALLY.
From cbc.ca
BROWN BREAD IN A CAN IS SO WICKED GOOD | MYRECIPES
From myrecipes.com
RAISIN DATE NUT BREAD BAKED IN A CAN – LOST RECIPES FOUND
From lostrecipesfound.com
EASY NO KNEAD CINNAMON RAISIN ARTISAN BREAD - THE BUSY BAKER
From thebusybaker.ca
WORLD BEST COFFEE RECIPES: MARY ANN'S CANNED BROWN (RAISIN) BREAD
From worldbestcoffeerecipes.blogspot.com
RAISIN BREAD PUDDING | VERY BEST BAKING
From verybestbaking.com
OLD-FASHIONED BOSTON BROWN BREAD - THE SEASONED MOM
From theseasonedmom.com
RECIPE FOR HOMEMADE RAISIN BREAD - THE SPRUCE EATS
From thespruceeats.com
RAISIN AND BRAN BREAD | RICARDO
From ricardocuisine.com
THE BEST MOLASSES RAISIN BREAD RECIPE NEWFOUNDLAND STYLE!
From beautyandthebay.ca
HOMEMADE CINNAMON RAISIN BREAD WITH BROWN SUGAR CRUMBLE …
From reallifeathome.com
You'll also love