EASY CINNAMON RAISIN BATTER BREAD
This is an old recipe that I got when I was in 4-H, many years ago. I have made this so many times and it never fails. Its easy and really good. I like to use this bread for toast or French toast. Its also good or peanut butter sandwiches. The texture of this bread is not as fine (more air holes) as kneaded bread but I have...
Provided by Kathie Carr
Categories Sweet Breads
Time 2h40m
Number Of Ingredients 9
Steps:
- 1. Place raisins in hot water to soak for 30-60 minutes. This softens them and makes a better bread. Drain raisins and set aside. Use water from raisins in next step.
- 2. Check raisin water temperature. It should be 105-115 degrees. In a large mixer bowl, stir together raisin water, yeast and honey. Add butter, salt, and 2 cups of the flour. Beat at low speed until combined. Then increase mixer speed to medium-high and beat for 1 minute. Stop mixer and stir in remaining flour by hand. Cover bowl (with a towel or saran wrap, not tightly) and let rise in a warm place, until double in bulk, about 1 hour. Punch down dough with a wooden spoon and add raisins and cinnamon. Mix by hand until combined. Spoon dough into a buttered loaf pan. Preheat oven to 350 degrees. Cover loaf pan (with a towel or saran wrap, not tightly) and let rise until doubled, but it should not reach over top of pan. Sprinkle top of loaf with cinnamon sugar.
- 3. Bake for about 40 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.
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 QUICK BREAD
Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.
Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 231mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
OATMEAL-RAISIN BATTER BREAD
Make and share this Oatmeal-Raisin Batter Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; butter a deep 1 ½ quart casserole and set aside.
- In a mixing bowl, combine the oats and milk, stir, and let stand until oats are softened, about 10 minutes.
- Add in eggs, butter, brown sugar, and raisins; stir until well blended.
- Sift 2 cups of the flour, the baking powder, salt, and cinnamon directly into the oat mixture; stir until well blended and smooth, adding more flour as necessary for a firm consistency.
- Scrape batter into the prepared casserole; bake until a straw inserted into the center comes out clean, about 1 hour.
- Let the bread cool slightly, then transfer to a wire rack to cool completely; to serve cut into slices.
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
SALT-FREE RAISIN BATTER BREAD
This bread is great for breakfast, making French toast, or bread pudding. It's so easy to make, tastes great, and is healthy to boot. This is a no-knead yeast bread. Not for bread machine! From Southern Living, February 1986.
Provided by JenSmith
Categories Yeast Breads
Time 1h55m
Yield 18 1/2-inch slices; 1 loaf, 18 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, raisins, sugar and orange rind.
- Dissolve yeast in warm water in a medium bowl. Stir in oil, orange juice, and egg. Pour into flour mixture, blending well.
- Place dough in a 9 x 5 x 3-inch loafpan coated with cooking spray. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
- Bake at 350° for 40 minutes or until golden brown.
Nutrition Facts : Calories 133.2, Fat 3.6, SaturatedFat 0.5, Cholesterol 11.8, Sodium 5.5, Carbohydrate 22.3, Fiber 1.5, Sugar 3.3, Protein 3.3
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OLD-FASHIONED RAISIN BREAD RECIPE - MY ISLAND BISTRO …
From myislandbistrokitchen.com
Cuisine CanadianEstimated Reading Time 8 minsCategory Bread
- In medium-sized saucepan, over medium-high heat, bring milk to the scalding point (180°F), stirring frequently to prevent milk from scorching. Do not boil the milk. Remove from heat and stir in the warm water, molasses, brown sugar, butter, salt, cinnamon, and nutmeg. Stir until sugar has dissolved and butter has melted. Let mixture cool to about 110°F then whisk in the lightly beaten egg.
- While the milk mixture is cooling, place ½ cup warm water (110°F) in large 2-cup measuring cup or bowl. Stir 1 tsp sugar into the warm water until sugar is dissolved. Sprinkle yeast over the water and quickly, but gently, stir in the yeast. Let yeast stand, undisturbed with no stirring, for about 10-12 minutes, or until yeast is foamy and bubbly. Stir down yeast.
- In bowl of stand mixer fitted with dough hook, combine the liquid ingredients with the yeast along with 2 cups of the flour gradually added, one cup at a time. Beat on slow speed to blend ingredients then increase speed to medium (e.g., the “6” setting on KitchenAid Classic mixer) and beat for 1 minute. Scrape the bowl to ensure all ingredients are incorporated. Add the raisins. Again, with mixer on slow speed, gradually add 2 more cups of flour, about a cup at a time. Increase speed to medium and beat mixture for 1 minute. Transfer mixture to a lightly floured surface, using some of the remaining flour to flour the work surface. With hands greased with a small amount of vegetable oil, begin kneading the dough by hand, continuing to add more of the flour called for in the recipe until the dough is smooth, elastic, and pliable, about 8-10 minutes. Periodically re-grease hands with the oil as necessary to prevent them from sticking to the dough. (Note: If you have a very large mixer, the
CLASSIC RAISIN BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.9/5 (12)Total Time 2 hrs 40 minsCategory BreadCalories 182 per serving
- Scald the milk: Heat the milk in a small saucepan on the stove-top until it reaches 181F. (If you don't have a thermometer, this will be when the milk starts to steam and small bubbles form around the edges. Pour milk back into the measuring cup and let stand until cooled to lukewarm or about 105F.
- In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add 2 cups of the flour, the instant yeast, the white sugar and salt. Mix briefly to combine.
- Plump the raisins: Add the raisins to a small bowl. Cover them with very hot water and let stand until needed.
CINNAMON RAISIN BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (114)Calories 160 per servingTotal Time 3 hrs 55 mins
- Combine all of the ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough., Round the dough into a ball, and place it in a greased bowl (or let it remain in the bread machine), and let it rise for about 2 hours, or until it's noticeably puffy though not necessarily doubled in bulk., Gently deflate the risen dough, shape it into a log, and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan.
- Tent the pan with lightly greased plastic wrap, and let the dough rise until it's crowned 1" to 1 1/2" over the rim of the pan, about 1 1/2 to 2 hours.
- Towards the end of the rising time, preheat the oven to 350°F., Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon-sugar, for extra flavor., Bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°F.
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