Hearty Raisin Bread Recipes

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

The Boy With The Bread: Hearty Raisin Nut Bread image

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.

Ingredients

1 (.25-ounce) package or 5 teaspoons active dry yeast
1/2 cup warm water (110°F)
1 1/2 cups warm milk (110°F)
1/2 cup (1 stick) butter, melted
1/3 cup honey
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons white sugar
2 eggs
3 cups whole wheat flour
3 1/2 cups all-purpose flour
2 cups raisins
1 cup chopped walnuts
1 egg white
2 tablespoons cold water

HEARTY OATMEAL RAISIN BREAD

This recipe was a favourite in our home when family was growing up - from a Robin Hood Flour cookbook.

Provided by Nanna D

Categories Yeast Breads

Time 1h

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 14

Hearty Oatmeal Raisin Bread image

Steps:

Heat water nearly to boiling.
Combine oats, molasses, brown sugar, shortening, salt, cinnamon, and nutmeg and pour hot water over mixture; cool this mixture to lukewarm.
Dissolve sugar and yeast in warm water and let stand for 10 minutes; add to oat mixture.
Beat in 2 cups whole wheat flour and beat; then stir in remaining 1 cup and enough all-purpose flour for dough to leave sides of bowl.
Knead 10-12 minutes, adding flour to make dough smooth. Add raisins (I add with the flour).
Shape into a ball; rise until double, punch down and put into pans.
Rise again, then bake at 375°F for 15 minutes, then at 350°F for 45 minutes or until done.

Nutrition Facts : Calories 230.1, Fat 3.5, SaturatedFat 0.8, Sodium 393.5, Carbohydrate 45, Fiber 4.2, Sugar 10.6, Protein 6.4

Ingredients

2 cups water
2 cups oats
1/3 cup molasses
1/4 cup brown sugar
1/4 cup shortening
4 teaspoons salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons sugar
1 cup warm water
4 teaspoons active dry yeast
3 cups whole wheat flour
3 -3 1/2 cups all-purpose flour
1 1/2 cups raisins

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

Raisin Bread I image

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

Ingredients

3 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ teaspoon ground cinnamon
1 cup raisins
1 egg
¼ cup melted butter
1 cup milk

More about "hearty raisin bread recipes"

RAISIN BREAD FOR RAISIN LOVERS - AVERIE COOKS

Web Apr 23, 2020 To make the bread, combine half a stick of melted and slightly cooled butter, warmed milk, a beaten egg, a tiny bit of sugar, …
From averiecooks.com
4.6/5 (9)
Total Time 5 hrs
Category Bread, Rolls, Muffins & Breakfast
Calories 105 per serving

In a large mixing bowl, beat the egg; set aside. In a microwave-safe measuring cup or bowl, warm the milk to temperature, about 30 to 45 seconds. Based on the type of yeast used, temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm the milk according to the yeast manufacturer's recommendations on the packaging. Taking the temperature with a digital thermometer is recommended, but if you're not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don't kill the yeast. Add warmed milk to the egg.
Add melted butter, yeast, sugar, cinnamon, optional salt, and stir to combine. Add 2 cups bread flour and using a spoon and then your hands, form the dough. Turn dough out onto a floured work-surface or Silpat Non-Stick Baking Mat and knead for 5 to 8 minutes, or until smooth and supple. Kneading may be done in a stand mixer using the dough hook attachment (knead for 5 to 8 minutes), but I kneaded by hand. If necessary, add up to one-third cup additional flour, for 2 and 1/3 cups total (12 ounces total by weight), in order for the dough to combine and become smooth. The more flour that’s added, the denser and heavier the bread will be; so add it only as necessary.
Mound the dough into a ball. Spray mixing bowl (the same one used to make the dough is fine) with cooking spray or lightly grease it, and place dough into bowl.Cover bowl with plasticwarp and place in a warm, draft-free place until doubled in size, about two to three hours. Punch dough down, remove it from bowl, and place on Silpat or floured work surface. Sprinkle raisins over the dough and knead them in, for about 2 to 3 minutes. Raisins may have a tendency to come out of dough but just poke them back in.
Flatten the dough into a large rectangle, about 8-inches-by-12-inches. I used my hands and just stretched it and finger-massaged it into the rectangle shape, but use a rolling pin if preferred. Starting with a short side, roll dough up into a log. Pinch off ends and place dough log into a sprayed or greased 9-by-5-inch loaf pan, seam side down. Cover pan with plasticwarp and place in a warm, draft-free place until almost doubled in size, about two hours.

Hearty Raisin Bread Recipes

THE BOY WITH THE BREAD: HEARTY RAISIN NUT BREAD

HEARTY OATMEAL RAISIN BREAD

This recipe was a favourite in our home when family was growing up - from a Robin Hood Flour cookbook.

RAISIN BREAD I

This is a raisin bread that does not need yeast. Easy for those who don't want all the fuss.

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