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
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.
WALNUT-RAISIN BREAD
This is one of our favorite light desserts. My wife, Betty, and I especially like the combination of orange juice, pineapple and raisins in this recipe.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour, baking powder, baking soda and salt; set aside. In another bowl, cream butter and sugar. Add egg and orange juice; beat well. Add 1/3 cup of flour mixture; beat until smooth. Mix in remaining flour mixture and the pineapple. Stir in raisins and walnuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 60-70 minutes. Let cool in pan for 10 minutes. Remove to wire rack to cool completely.
Nutrition Facts : Calories 233 calories, Fat 11g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 202mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
RAISIN NUT BREAD
This easy to make bread is packed with raisins and walnuts. It's a great in the morning, with tea or for dessert.
Provided by sal
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan.
- Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 39.3 g, Cholesterol 23.1 mg, Fat 11.8 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 164.8 mg, Sugar 13.6 g
WHOLE WHEAT BREAD WITH RAISINS AND WALNUTS
Categories Bread Nut Bake Dried Fruit Raisin Walnut Winter Whole Wheat Bon Appétit
Yield Makes 1 loaf
Number Of Ingredients 14
Steps:
- Stir 1 1/4 cups water and yeast in large bowl to blend. Stir in warm milk, honey, and salt, then melted butter. Add 1 1/2 cups whole wheat flour and stir vigorously with wood spoon until well incorporated. Add 1/2 cup rye flour, oat bran and cocoa powder and stir until well blended. Add enough bread flour, 1/2 cup at a time, to form moist and sticky dough, stirring vigorously with wood spoon until well incorporated. Mix in raisins and walnuts. Cover bowl with plastic wrap. For do-ahead version: Refrigerate dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 1 hour (do not punch down dough).
- Spray 9x5x3-inch metal loaf pan with nonstick spray. Transfer dough to prepared pan, being careful not to deflate dough. Cover loaf pan loosely with plastic wrap. Let rise in warm draft-free area until dough is puffed and almost reaches top of pan, about 45 minutes for refrigerated dough and 20 minutes for room-temperature dough.
- Meanwhile, position rack in center of oven and preheat to 500°F. Generously spray inside of oven with water (about 8 sprays); immediately place bread in oven. Lower oven temperature to 400°F and bake bread until top is deep brown and crusty and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely.
WALNUT RAISIN WHOLE WHEAT BREAD
Wonderful flavor and the walnuts and raisins give it great texture. Try this bread lightly toasted with a sharp farmhouse Cheddar cheese for breakfast! Adapted from the New Basics Cookbook.
Provided by Sharon123
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Combine yeast, warm water, and milk in a large bowl. Let the mixture stand until the yeast has dissolved, about 5 minutes.
- Add the sugar, 1/2 cup cornmeal, butter, walnuts, raisins, salt, pepper, whole wheat flour, and 2 cups of the white flour. Beat well. Move the dough to a lightly floured surface and knead for 2-3 minutes, adding the remaining white flour as necessary to make it workable. Let the dough rest, covered loosley with a towel, for 10-15 minutes.
- Knead the dough again, until it is smooth and elastic, 8-10 minutes. Sprinkle with extra flour if you need to keep it from sticking.
- Oil a large bowl and turn the dough in it to coat with the oil. Cover the bowl and let dough rise in a warm place till doubled in bulk, about 1 1/2 hours.
- Punch dough down and divide in half. Shape the halves into round loaves. Sprinkle a baking sheet with the remaining 2 tbls. cornmeal, and put the loaves on it, seam side down. Cover with the towel, and let them rise until doubled in bulk, about 45 minutes.
- Preheat the oven to 350*F.
- Place the baking sheet on the center rack of the oven, and bake until the bread is well browned and sounds hollow when the bottom is tapped with your finger, 45 minutes.
- Cool bread on a wire rack. Enjoy!
CINNAMON RAISIN WALNUT BREAD
Another great bread by Peter Reinhart, The Bread Baker's Apprentice. This is his "window pane" tip for testing if the dough is ready: Pinch off about two tablespoons of dough and try to stretch it into a thin membrane (windowpane). If you can do so without tearing, but the membrane is mostly opaque, you have barely developed gluten. If you can stretch a paper-thin, very translucent windowpane, the gluten is fully developed. A medium level is in between these two extremes: the windowpane is translucent with some opaque areas.
Provided by gailanng
Categories Yeast Breads
Time 4h50m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Stir together the flour, sugar, salt, yeast and cinnamon in a mixing bowl or in the bowl of an electric mixer.
- Add the egg, shortening, buttermilk and water. Stir together with a large spoon or mix on low speed with the paddle attachment until the ingredients come together and form a ball. If the dough seems too sticky or dry, adjust with flour or water by adding in a very small amount until incorporated.
- Sprinkle flour on a counter, transfer the dough to the counter and begin kneading or mixing on medium speed (if using electric mixer, at this time switch to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead or mix, if necessary, to achieve this texture. Knead by hand for approximately 10 minutes or by machine for 6 to 8 minutes.
- Sprinkle in the raisins and walnuts during the final 2 minutes of kneading or mixing to distribute them evenly and to avoid crushing them too much. (If you are mixing by machine, you may have to finish kneading by hand to distribute the raisins and walnuts evenly. The dough should pass the windowpane test and register 77 to 81 degrees F (see testing note in description above for a fully developed dough).
- Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Allow to rise at room temperature for approximately 2 hours or until the dough doubles in size.
- Divide the dough into 2 equal pieces and form them into loaves. Place each loaf in a lightly oiled 8½ by 4½-inch pan, mist the tops with spray oil and cover loosely with plastic wrap.
- Proof at room temperature for 60 to 90 minutes or until the dough crests above the lips of the pans and is nearly doubled in size.
- Preheat the oven to 350 degrees with the oven rack on the middle shelf. Place the loaf pans on a sheet pan, making sure they are not touching each other.
- Bake the loaves for 20 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 20 to 30 minutes, depending on the oven. The finished breads should register 190 degrees F in the center and be golden brown on top and lightly golden on the sides and bottom. They should make a hollow sound when thumped on the bottom.
- Immediately remove the breads from their pans. Mix together the granulated sugar and ground cinnamon for the topping in a shallow plate. Brush the tops of the loaves with melted butter as soon as they come out of the bread pans, and then roll them in the cinnamon sugar. Cool loaves on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
Nutrition Facts : Calories 2110.8, Fat 70.3, SaturatedFat 15.9, Cholesterol 126, Sodium 1678.8, Carbohydrate 338.8, Fiber 19.8, Sugar 128.2, Protein 48.2
RAISIN WALNUT ROSEMARY BREAD
Provided by Food Network
Categories dessert
Yield 2 81/2 x 4 ? - inch loaves or
Number Of Ingredients 11
Steps:
- Add the raisins to the scalded milk. Cover and cool for about 30 minutes, until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2 inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large bowl, beat the sugar with the butter. Add the cooled raisin mixture, the egg, and vanilla Mix well. In a medium bowl, whisk together the flour, salt, baking powder, rosemary, and nuts until well combined. Spoon the butter mixture all at once and stir just until combined. Spoon the batter into the prepared pans. If using cans, spoon the batter into them so that they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4 hours, 5-inch loaves for 35 to 40 minutes, or 15-ounce cans for 25 to 30 minutes or until well browned (the internal temperature should reach 190 degrees.) Cool 10 minutes, then remove from the pans and place loaves on a rack to cool completely.
RAISIN WALNUT ROSEMARY BREAD
Provided by Food Network
Categories dessert
Yield 2 81/2 x 4 1/2 - inch loaves o
Number Of Ingredients 11
Steps:
- Add the raisins to the scalded milk. Cover and cool for about 30 minutes, until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2 inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large bowl, beat the sugar with the butter. Add the cooled raisin mixture, the egg, and vanilla Mix well. In a medium bowl, whisk together the flour, salt, baking powder, rosemary, and nuts until well combined. Spoon the butter mixture all at once and stir just until combined. Spoon the batter into the prepared pans. If using cans, spoon the batter into them so that they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4 hours, 5 - inch loaves for 35 - 40 minutes, or 15 - ounce cans for 25 to 30 minutes or until well browned (the internal temperature should reach 190 degrees.) Cool 10 minutes, then remove from the pans and place loaves on a rack to cool completely.
SOURDOUGH RAISIN WALNUT BREAD (ABM)
About a month ago, my landlord told me about a bread that he and his wife love, made by a local bakery, Ace Bakery. I thought I would try to mimic the recipe and make some for them, so I had a peek on their website to see what ingredients are in it, only to find it contained sourdough, which I'd just become interested in making. Fast forward to a month later, I have a healthy starter, and gave this a try with excellent results! Many thanks to chef #2586, whose recipe #31998 gave me the basic tools to create this one from. Cooking time does not include time for bread machine to process.
Provided by Katzen
Categories Yeast Breads
Time 40m
Yield 2 small loaves, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients, except raisins and walnuts, into bread machine pan, in order that they are listed. Process on dough setting. When the machine beeps for additions, add the raisins and walnuts (or around 3-5 minutes before the end of the kneading cycle.).
- When cycle is complete, remove dough to lightly floured surface and shape into 2 round loaves (or one large loaf, your choice.).
- Place round loaves on cornmeal coated cookie sheet, cover and let rise until bread has doubled in size. Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise - mine typically takes three hours.
- Bake at 375 degrees F for 25 to 30 minutes (30-40 if making one loaf.) Cool on wire rack.
- NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
ITALIAN WALNUT-RAISIN WHOLE-WHEAT BREAD (PANE ALLE NOCI E UVA)
A remarkable bread - wonderful, fine texture. From Beth Hensperger's 'The Bread Bible'. Her desciption: 'I think this is one of the best breads in the Western world. It is distinctly stamped with the fragrance of raisins and walnuts. Use a fruity Italian extra-virgin olive oil for the bread; the special quality the oil gives it is very desirable.
Provided by Connie K
Categories Yeast Breads
Time 3h40m
Yield 3 loaves
Number Of Ingredients 12
Steps:
- In a small bowl, pour 1/2 cup of the warm water; Add yeast and sugar; stir to dissolve and let stand until foamy, about 10 minutes.
- In a large mixing bowl with a whisk or the work bowl of a heavy-duty electric mixer with the paddle attachment, combine the remaining 2 cups warm water, olive oil, honey, sale and 2 cups of the whole-wheat flour; Add the yeast mixture; Beat vigorously until smooth, about 1 minute.
- Add the remaining whole-wheat flour, 1/2 cup at a time; Add the unbleached flour, 1/4 cup at a time, until a soft dough that just clears the sides of the bowl is formed; Switch to a wooden spoon when necessary if making by hand.
- Turn the dough out onto a very lightly floured work surface; knead until soft and springy yet resilient to the touch, dusting with flour only 1 tablespoon at a time as needed to prevent sticking, about 6 minutes.
- If kneading by machine, use dough hook and knead 5 to 6 minutes, or until dough is smooth and springy.
- Do not add too much flour, or the loaf will be too dry and hard to work.
- Place the dough in a greased bowl, turning once to coat; cover with plastic wrap; let rise until doubled in bulk, 2 to 2 1/2 hours.
- Grease or parchment-line a baking sheet; Combine the whole-wheat flour and wheat bran and sprinkle on the baking sheet; Turn dough out onto lightly floured work surface without punching it down.
- Pat into large oval and sprinkle evenly with half the drained raisins and half the walnuts; Press the nuts and fruit into the dough and roll it up; Pat the dough down into an oval once again and sprinkle it evenly with the remaining nuts and raisins.
- Press the addition in and roll the dough up again.
- Divide the dough into 2 or 3 equal portions.
- Shape into 3 tight round loaves, or 2 baguettes about 14 inches long; Gently pull the surface taut from the bottom on both; Place the loaves on the pans; cover loosely with plastic wrap and let rise until doubled in bulk, 45 minutes to an hour.
- Twenty minutes before baking, preheat the over to 400F, with a baking stone, if desired.
- Slash the round or baguette loaves quickly with a serrated knife with two parallel lines and one intersecting line no more than 1/4 inch deep; Place the baking sheet directly on the stone or on an oven rack and bake until loaves are brown, crusty, and sound hollow when tapped with your finger, 35 to 40 minutes for the round loaves and 25 to 30 minutes for the baguettes.
- Transfer to a cooling rack; cool completely before slicing.
THE BOY WITH THE BREAD: HEARTY RAISIN NUT BREAD
Provided by Emily Ansara Baines
Categories Bread Nut Breakfast Brunch Bake Fall Winter Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 2 large loaves
Number Of Ingredients 15
Steps:
- 1. In a mixing bowl, dissolve yeast in the warm water until foamy, about 5 minutes. Add the milk, butter, honey, salt, cinnamon, sugar, eggs, and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
- 2. Place raisins in a bowl of tepid tap water. Let soak until needed.
- 3. Turn dough out onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to coat. Cover with a damp towel and let rise in a warm place until doubled, about 1 hour.
- 4. Grease two 8.5" x 4.5" loaf pans.
- 5. Punch dough down. Turn out onto the lightly floured surface; sprinkle with raisins and walnuts and knead them in. Divide dough in half.
- 6. Roll dough into loaves, keeping raisins folded inside.
- 7. Place loaves into greased loaf pans. Cover and let rise until doubled, about one hour.
- 8. Preheat oven to 375°F.
- 9. Beat egg white and cold water; brush over loaves.
- 10. Bake at 375°F for 40 minutes or until golden brown. If top browns too quickly, cover loosely with foil for the last 15 minutes.
- 11. Remove from pans to wire racks to cool.
OATMEAL RAISIN WALNUT BREAKFAST BREAD
It comes together as easily as a pan of cornbread. Not too sweet -- those of us who don't care for sweets at breakfast can eat it. But a small amount of brown sugar brings out the flavor of the raisins and nuts. Note -- with the rising price of milk, I usually use dry milk for this sort of thing.
Provided by 3KillerBs
Categories Quick Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix dry ingredients in a medium mixing bowl. Mix wet ingredients in a small bowl.
- Add to dry ingredients and stir until just mixed. Batter will be lumpy.
- Pour into a greased 8 or 9 inch square pan.
- Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before cutting.
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- Preheat the oven to 350˚F. Coat two loaf pans with cooking spray or line 24 muffin cups with paper liners.
- In a large mixing bowl, combine the all-purpose and whole wheat flours, baking powder, cinnamon, salt, baking soda, oatmeal, brown sugar, raisins, and walnuts. Stir until well combined.
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