Softraisinbread Recipes
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
SOFT WRAP FLATBREAD
This is a soft, fluffy flatbread similar to Taco Bell's gorditas or Quizno's Sammies. The recipe comes from King Arthur Flour.
Provided by Donna M.
Categories Breads
Time 1h20m
Yield 8 flatbreads, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place 2 cups of the flour into a bowl or the bucket of a bread machine.
- Pour the boiling water over the flour and stir until smooth.
- Cover and set mixture aside for 30 minutes.
- In a separate bowl, whisk together the potato flakes, remaining 1 cup flour, salt, oil and yeast.
- Add this to the cooled flour/water mixture, stir, and knead for several minutes (by hand, mixer or bread machine) until it forms a soft dough.
- If using a bread machine, it is not necessary to let it knead the full cycle--about 5 minutes after it gets up to full speed is enough, but the full knead cycle will not hurt it.
- The dough should form a ball that is somewhat sticky.
- If kneading by hand, keep your hands and work surface lightly oiled.
- Let the dough rise, covered, for 1 hour.
- Divide dough into 8 equal pieces, about 3 ounces each, cover and let rest for 15 to 30 minutes.
- Roll each dough portion into a 7" or 8" circle.
- Dry-fry (fry without oil) over medium heat for about 1 minute per side, until puffed and flecked with brown spots.
- Adjust the heat if they seem to be cooking either too quickly or too slowly--cooking too quickly means they may be raw in the center, while too slowly will dry them out.
- Transfer the cooked breads to a wire rack, stacking them to keep them soft.
- Serve immediately, or cool slightly and then store or freeze in plastic bag.
Nutrition Facts : Calories 215.3, Fat 3.9, SaturatedFat 0.5, Sodium 369.5, Carbohydrate 39, Fiber 1.6, Sugar 0.2, Protein 5.3
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