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
RAISIN BREAD FRENCH TOAST CASSEROLE
Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top.
Provided by gingem
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan.
- Pour bread cubes into the prepared pan.
- Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon.
- Bake in the preheated oven until top is golden, 45 to 50 minutes.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 27.4 g, Cholesterol 144.1 mg, Fat 11.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 5.8 g, Sodium 226.5 mg, Sugar 11.5 g
RAISIN BREAKFAST BREAD (CRAMIQUE)
A lovely lean sort of brioche from Belgium, this particular version comes from Wittaner, arguably the best pastry shop in Brussels, and is featured in Nick Malgieri's "A Baker's Tour." This bread should be cut into relatively thin slices and makes great sandwiches and toast.
Provided by Chef Kate
Categories Yeast Breads
Time 2h50m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place 1 1/2 cups flour in the bowl of your mixer.
- In a medium bowl, whisk togathere the yeast and th milk, then whisk in the egg yolks.
- Stir the egg mixture into the flour.
- Using the paddle, mix on the lowest speed for 2 minutes; stop the mixer and allow the dough to rest for tene minutes.
- Add the butter, sugar and salt to the bowl along with the remaining 1/2 cup of flour and mix on the lowest speed until combined; then mix on medium speed until the dough is smooth and elastic, about another 3 - 4 minutes.
- Beat in the raisins on the lowest speed (if necessary, plump the raisins in hot water to soften, drain, pat dry and add).
- Scrape the dough into a buttereed bowl and turn the dough over so that the top is buttered.
- Cover with plastic wrap and allow to rise til doubled, about an hour.
- Meanwhile butter a loaf pan and line the bottom with parchment.
- After the dough is risen, scrape it onto a floured board.
- Press the dough into a rectangle brush off any excess flour; stretch th dough into a rectangle and then fold like a business letter about the length of your loaf pan.
- Tuck in the ends and lay the loaf in the pan, seam side down.
- Butter a piece of plastic wrap and cover the bread with it (buttered side down) and allow the loaf to rise til doubled, about an hour.
- Preheat the oven to 400 degrees F.
- When the loaf has completely risen, place on a rack in the middle of the oven and bake until the bread is a deep golden color and reaches an internal temperature of 200 degrees F., about 30 minutes.
- Unmold onto a rack and cool on its side.
- Eat it then or wrap and freeze.
Nutrition Facts : Calories 1858.9, Fat 62, SaturatedFat 35.4, Cholesterol 516.8, Sodium 1845.8, Carbohydrate 290.9, Fiber 12.4, Sugar 69.5, Protein 41.6
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!
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