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
BELGIAN RAISIN BREAD (ROSYNENBROOD) FOR ABM
Entered for safe-keeping, from "The Best Bread Machine Cookbook Ever: Ethnic Breads" by Madge Rosenberg. "Just hold the raisins together with a little dough", the Flemish way. Don't know if you could pack in any more raisins than this has. For 1 1/2 pound loaf.
Provided by KateL
Categories Yeast Breads
Time 4h
Yield 1 1-1/2-lb. loaf, 8 serving(s)
Number Of Ingredients 10
Steps:
- Try to use very moist raisins. If they are dried out, place them in a colander, pour about 1 quart of boiling water over them, and let them drain at least 30 minutes. (Hmm, I wonder if you soaked the raisins in rum overnight, drained the raisins, reserving the rum to substitute for some or all of the water -- Might not be Belgian, but would be good!).
- Add all ingredients except the raisins in the order recommended by your bread machine manual and process on the bread cycle according to the manufacturer's directions.
- At the beeper (or at the end of the first kneading in the Panasonic, Sanyo and National brands), add the raisins.
- Let cool completely before slicing.
Nutrition Facts : Calories 456.2, Fat 11.8, SaturatedFat 2.2, Cholesterol 46.9, Sodium 465.4, Carbohydrate 82.9, Fiber 3.6, Sugar 35.9, Protein 8.8
HOMEMADE CINNAMON-RAISIN BREAD
Provided by Giada De Laurentiis
Time 6h43m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt. Set aside.
- In a small bowl, combine the warm water and yeast. Let the mixture rest for 5 minutes until foamy.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until creamy, about 2 minutes. Beat in the eggs, 1 at a time. Beat in the yeast mixture. With the machine running on low speed, gradually add the flour mixture until a ball of dough forms. Remove the paddle attachment and attach a dough hook. (If a dough hook attachment isn't available, the dough can also be kneaded by hand for 15 minutes on a lightly floured work surface.) Mix on medium-low speed for 10 minutes (scraping the sides of the bowl, if necessary). Add the walnuts and raisins and continue to mix until the dough is smooth and springs back when pushed with a finger, about 5 minutes longer. Transfer the dough to an oiled bowl and cover with plastic wrap. Place in a draft-free area at room temperature (about 85 degrees F) until the dough has puffed slightly, about 2 hours.
- Butter and flour the inside and outer rim of an 8 1/4 by 4 1/2-inch nonstick loaf pan. Punch the center of the dough to deflate it. Place the dough on a lightly floured work surface and knead for 3 minutes. Form the dough into an 8 by 4-inch rectangle and place in the prepared loaf pan. Cover with plastic wrap and allow the dough to rise in a draft-free area at room temperature until the dough rises about 2 inches above the top of the pan, about 2 hours.
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- Remove the plastic wrap and bake the loaf until golden brown, 30 to 35 minutes. Cool for 10 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely, about 1 1/2 hours.
- Wrap well in plastic and store at room temperature for 2 days or freeze for up to 1 month.
KRENTENBROOD VAN BAKKER VEERMAN (CURRANT AND RAISIN BREAD)
This is my father's recipe for authentic Dutch currant bread (krentenbrood). He was a professional baker and made these loaves a lot! This recipe makes 2 regular-sized loaves, or one long loaf.
Provided by Dien
Categories Bread Yeast Bread Recipes
Time 4h15m
Yield 16
Number Of Ingredients 12
Steps:
- Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
- Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
- Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
- Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
- Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.
Nutrition Facts : Calories 458 calories, Carbohydrate 101 g, Cholesterol 25.8 mg, Fat 2.8 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 0.9 g, Sodium 172.4 mg, Sugar 41 g
ROBIN HOOD OATMEAL RAISIN BREAD (ABM)
A hearty, healthy, prize-winning bread recipe from the Robin Hood Flour company. Prep time is approximate and includes the raising time. Cook time is approximate baking time in bread machine.
Provided by Molly53
Categories Yeast Breads
Time 3h50m
Yield 1 loaf, 18 serving(s)
Number Of Ingredients 11
Steps:
- Add first nine ingredients plus gluten to machine in order.
- Select White or Whole Wheat, Regular or Rapid Cycle.
- Add raisins to the dough after the first rising.
Nutrition Facts : Calories 140.8, Fat 3.7, SaturatedFat 0.8, Sodium 362.6, Carbohydrate 24.6, Fiber 1.8, Sugar 5.7, Protein 3.2
BELGIAN MOLASSES BREAD
Make and share this Belgian Molasses Bread recipe from Food.com.
Provided by dicentra
Categories Breads
Time 5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic or White Bread and 1 1/2 pound loaf settings. Press Start.
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
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.
More about "belgian raisin bread rosynenbrood for abm recipes"
RECIPE FOR HOMEMADE RAISIN BREAD - THE SPRUCE EATS
From thespruceeats.com
RAISIN BREAD FOR RAISIN LOVERS - AVERIE COOKS
From averiecooks.com
CLASSIC RAISIN BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
RAISIN BREAD RECIPE - SOUTHERN LIVING
From southernliving.com
GERMAN ROSINENBROT (RAISIN BREAD) - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
ROBINHOOD | CINNAMON RAISIN BREAD
From robinhood.ca
CINNAMON RAISIN BREAD | RICARDO
From ricardocuisine.com
BELGIAN RAISIN BREAD ROSYNENBROOD FOR ABM RECIPES
From tfrecipes.com
EASY RAISIN BREAD - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
BELGIUM RAISIN BREAKFAST BREAD | COOKSTR.COM
From cookstr.com
CRAMIQUE - BELGIAN RAISIN BREAKFAST BREAD — NICK MALGIERI
From nickmalgieri.com
WORLD BEST VEGETABLE RECIPES: BELGIAN RAISIN BREAD …
From bestvegetablerecipes.blogspot.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
TEFAL ICOMPANION
From companion.tefal.com.au
HOW TO MAKE SUPER SOFT RAISIN BREAD| EASY RECIPE RAISIN …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love