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 BREAD
Make and share this Raisin Bread recipe from Food.com.
Provided by sweetcakes
Categories Quick Breads
Time 1h15m
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine raisins, water and soda; bring to a boil.
- When mixture begins to foam, remove from heat and set aside.
- Beat together eggs, sugar, salt and vanilla and cinnamon.
- Fold in flour and nuts. Add to the raisin mixture.
- Pour the batter in 2 well greased and floured loaf pans.
- Bake at 350* about 1 hour. (I made half the recipe and it took 35 min).
- Remove from pans and cool.
Nutrition Facts : Calories 182.7, Fat 3.6, SaturatedFat 0.6, Cholesterol 17.6, Sodium 157.5, Carbohydrate 35.6, Fiber 1.5, Sugar 20, Protein 3.5
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
CINNAMON RAISIN BREAD PUDDING
Provided by Food Network
Categories dessert
Time 1h35m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Tear 6 pieces of the bread into large bite size pieces. In a large bowl, combine the cream, sugar, and eggs. Reserve 1/4 of the mix for later use. Soak the bread in the custard for at least 30 minutes. Transfer it to a small baking dish and top with the remaining 1/4 of the custard mixture. Sprinkle the raisins over top and cover with aluminum foil. Cook for 35 minutes covered, and then for 10 minutes uncovered. Remove from the oven and hold for 15 minutes. Cut the pudding into 2 squares, and transfer it to a plate. Sprinkle with powdered sugar and serve with a scoop of ice cream.
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!
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.
THE BEST RAISIN BREAD FOR BREAD MAKER / MACHINE
I have tried no less than 5 different recipes and several variations of Raisin Bread recipes before finding what I think is the best tasting recipe. It is a culmination of trail and error using various recipes found on the internet and in Bread Machine Cookbooks. This recipe makes approximately a 1.5lb (750gm) loaf.
Provided by tinytrev
Categories Breads
Time 2h40m
Yield 1 1.5lb loaf, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Firstly, mix the flour, milk powder, sugar, salt and cinnamon together thoroughly in a mixing bowl making sure there are no lumps.
- Now add the luke warm water and butter into the bread machine. (I divide the butter into four pieces and put one in each corner of the pan for easier mixing).
- Then add the dry mixed ingredients into the pan. Make a small well in the centre of the dry mixture and add the yeast.
- Set the Bread Maker / Machine to 'Sweet Bread' setting and wait for it to 'BEEP' (approx 15 minutes) before adding the raisins.
- Wait until cooked and enjoy fresh or toasted with butter -- YUM !
- ** If the mixture is too dry while mixing you can add a tablespoon of water. Alternatively if its too moist, a tablespoon of flour should sort it out nicely. **.
RAISIN CINNAMON BREAD
Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. -Deanna Patterson, Greenville, Texas
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.
Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)
This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!
Provided by Lydia Holton
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat.
- Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1
RAISIN BREAD - BREAD MACHINE
I like store bought cinnamon raisin bread for breakfast, so I started making this to save some dough. Get it, dough? Hahaha...heh. 1.5 lb loaf, from my fave bread book. I think I will add more cinnamon in the future, though this bread is OMG delicious when you spread butter on top and sprinkle a mixture of cinnamon sugar on top, then microwave it for 10-30 seconds. Mmm calories taste so good!
Provided by user1234
Categories Healthy
Time 3m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Place ingredients into bread pan in the order suggested by your bread machine manufacturer. I put the raisins in after the beep or after the first knead to avoid the bread machine going all HULK SMASH! on them, but it is up to you.
- Oh yeah, bake on white.
CINNAMON RAISIN BREAD FOR THE BREAD MACHINE
Make and share this Cinnamon Raisin Bread for the Bread Machine recipe from Food.com.
Provided by southern chef in lo
Categories Yeast Breads
Time 3h5m
Yield 1 1.5 pound loaf
Number Of Ingredients 8
Steps:
- Add all the ingredients in order given except the raisins.
- Add raisins in on the "add in" beep.
- Bake on "sweet bread" setting.
More about "raisinbread recipes"
RAISIN BREAD RECIPE | SOUTHERN LIVING
From southernliving.com
4/5 (3)Category BreadServings 2Total Time 3 hrs 10 mins
- Prepare Loaves: Combine 1 1/4 cups flour, 1/4 cup granulated sugar, and 2 envelopes yeast in a large bowl. Heat milk, 1/2 cup water, and 1/4 cup butter in a saucepan to 120º to 130º. Add to flour mixture; beat at medium speed with an electric mixer 2 minutes, scraping bowl often. Add eggs, 1 at a time, beating well after each addition. Add 3/4 cup flour, 1 1/2 tsp. salt, and 1 tsp. vanilla; beat 2 minutes at high speed. Toss together raisins and 1/4 cup flour; stir into dough. Add enough remaining flour to make a soft dough.
- Turn dough out onto a lightly floured surface; knead 5 minutes or until smooth and elastic. Place ina lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Punch dough down; let stand 15 minutes.
- Divide dough in half; shape each half into an 8-inch loaf. Place in 2 greased 8 1/2- x 4 1/2-inch loaf pans. Cover; let rise in a warm place (85º), free from drafts, 30 minutes or until doubled in bulk.
- Preheat oven to 375°. Bake at 375º for 25 minutes or until loaves sound hollow when tapped. Cool in pans 10 minutes; transfer bread to wire racks. Brush loaves with 2 Tbsp. melted butter, and cool completely.
RECIPE FOR HOMEMADE RAISIN BREAD - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (180)Total Time 3 hrs 25 minsCategory Breakfast, Brunch, BreadCalories 187 per serving
RAISIN BREAD FOR RAISIN LOVERS - AVERIE COOKS
From averiecooks.com
RAISIN-BREAD AT GIANT FOOD - INSTACART
From instacart.com
DELICIOUS SOFT SOURDOUGH CINNAMON BREAD | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
CALORIES IN RAISIN BREAD AND NUTRITION FACTS - FATSECRET
From fatsecret.com
PECAN RAISIN BREAD RECIPES
From recipes.servegame.org
CHOLESTEROL IN RAISIN BREAD - FATSECRET
From fatsecret.com
RAISIN BREAD - FOOD NUTRIENTS CALCULATOR
From food.food-nutrients-calculator.com
CARBS IN RAISIN BREAD
From fatsecret.ca
RAISIN BREAD - KIRBIE'S CRAVINGS
From kirbiecravings.com
RAISIN BREAD - FOOD NEWS
From foodnewsnews.com
RUM RAISIN BREAD RECIPES
From recipes.servegame.org
110 BEST RAISIN BREAD IDEAS | YUMMY FOOD, FOOD, RECIPES
From pinterest.ca
EASY CINNAMON RAISIN BREAD - SIMPLY DELICIOUS
From simply-delicious-food.com
OLD-FASHIONED RAISIN BREAD RECIPE - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
SUN-MAID CINNAMON SWIRL RAISIN BREAD
From sunmaid.com
HOMEMADE CINNAMON RAISIN BREAD - THE PIONEER WOMAN
From thepioneerwoman.com
CALORIES IN SUPERSTORE RAISIN BREAD AND NUTRITION FACTS
From fatsecret.ca
ROBINHOOD | CINNAMON RAISIN BREAD
From robinhood.ca
RAISIN BREAD RECIPE | MYRECIPES
From myrecipes.com
10 BEST CINNAMON RAISIN BREAD SANDWICH RECIPES | YUMMLY
From yummly.com
CALORIES IN 1 SLICE OF RAISIN BREAD AND NUTRITION FACTS
From fatsecret.ca
SUNMAID - RAISINBREAD CALORIES, CARBS & NUTRITION FACTS | MYFITNESSPAL
From myfitnesspal.com
RAISIN NUT BREAD RECIPES
From recipes.servegame.org
CALORIES IN RAISIN BREAD - FATSECRET
From fatsecret.ca
RAISIN BREAD NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
DUTCH STEAMED RAISINBREAD - FOOD - FOOD MAG
From foodmag.top
RAISIN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
SODIUM IN RAISIN BREAD - FATSECRET
From fatsecret.com
10 BEST BREAD MACHINE RAISIN BREAD RECIPES | YUMMLY
From yummly.com
HEARTY RAISIN BREAD RECIPES
From recipes.servegame.org
RAISIN-BREAD PUDDING - GOOD HOUSEKEEPING
From goodhousekeeping.com
CLASSIC RAISIN BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
IS CINNAMON RAISIN BREAD HEALTHY? WHY OR WHY NOT? - QUORA
From quora.com
CALORIES IN OLD MILL RAISIN BREAD AND NUTRITION FACTS - FATSECRET
From fatsecret.ca
CARBS IN RAISIN BREAD - FATSECRET
From fatsecret.com
GRANDMA’S RAISIN BREAD - FLY-LOCAL
From fleischmannsyeast.com
You'll also love