Orange Sherry Raisin Bread Recipes

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.

Steps:

• Place bread cubes in a greased 3-qt. slow cooker. In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir. , Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°., For sauce, melt butter in a small saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.

Steps:

• Mix together to cake consistency. Pour into 2 greased loaf pan. Bake at 350 degrees for 40 minutes. Sprinkle with powdered sugar.

Steps:

• Pour 1/2 a cup boiling water of the raisins, add the rind of 1 orange. Let cool.
• Mix together butter and sugar; cream until fluffy. Add egg, juice, and dry ingredients and blend.
• Stir in cooled raisin mixture. Pour into prepared bread pan and bake 1 hour at 350.

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.

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x5 inch loaf pan.
• Mix together flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl.
• Stir in orange juice, orange peel, shortening, and egg.
• Mix until well blended.
• Stir in Craisins and nuts.
• Spread evenly in loaf pan.
• Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
• Cool on a rack for 15 minutes.
• Remove from pan and cool completely.
• Wrap and store overnight.