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 WHEAT BREAD
"My husband likes dense, hearty breads with a little crunch," says Lorraine Darocha of Mountain City, Tennessee. "So I took a basic wheat bread recipe and added crunchy sunflower seeds plus raisins and honey for sweetness. It's moist and tender but filling, too."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select wheat bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 164 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 29g carbohydrate, Fiber 3g fiber), Protein 5g protein.
WHOLE WHEAT RAISIN BREAD
Make and share this Whole Wheat Raisin Bread recipe from Food.com.
Provided by havent the slightest
Categories Yeast Breads
Time 2h35m
Yield 1 loaf (2 lb)
Number Of Ingredients 9
Steps:
- Soak raisins beforehand in some warm water.
- In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
- In another bowl, mix warm water and canola oil.
- Gradually add warm water mixture to flour mixture.
- Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
- Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
- Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
- Bake at 350F for 30 to 35 minutes or until done.
- Remove from pans; cool on wire rack. Brush with melted butter.
WHOLE-WHEAT CINNAMON-RAISIN BREAD
Provided by Ellie Krieger
Time 4h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Make the dough.
- Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
- Let it rise.
- Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
- Soak the raisins.
- Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
- Fold the dough.
- Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
- Add the filling.
- Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
- Form the loaves.
- Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
- Bake the bread.
- Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.
SAGE RAISIN WHEAT BREAD
Number Of Ingredients 10
Steps:
- Measure carefully, placing all ingredients except raisins and egg in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet. Cut off one-third of the dough shape into small ball (about 3 inches). Shape remaining dough into large ball (about 5 inches). Place large ball on cookie sheet place small ball on large ball. Holding thumb and first two fingers together, push into the middle of the small ball, pushing through center of dough until almost touching cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 400°. Brush egg white over loaf. Make vertical slashes, 1/4 inch deep, on sides of each ball about 2 inches apart, using sharp knife. Bake 18 to 20 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from cookie sheet to wire rack cool.1 slice: 155 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 200mg sodium 31g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPIf your bread machine doesn't have a Raisin/Nut signal, add the raisins 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.ShapingHolding thumb and first two fingers together, push into center of dough until almost touching the cookie sheet. Make vertical slashes, ¼-inch deep, on sides of each ball about 2 inches apart. Be sure to push the smaller ball of dough deeply into the large ball, or it will pop out during rising or baking.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SAGE AND ONION WHEAT BREAD (BREAD MACHINE)
The aroma is out of this world! This is a great bread for making meat sandwiches. Recipe was found on another web site.
Provided by PaulaG
Categories Yeast Breads
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Add ingredients to machine as per manufacturers recommendations.
- About 10 minutes after the machine has begun to knead the dough, check consistency.
- Dough should be starting to form a smooth round ball.
- When touched the dough should be slightly tacky to the touch; however no dough should remain on the finger.
- If dough is to dry, add 1 Tbsp of water and allow machine to knead a few minutes before checking.
- If dough is to wet, add 1 Tbsp of flour and again allow machine to knead a few minutes before checking.
- Select the whole wheat cycle and allow the machine to do the rest.
- The 3 hour cook time is approximate, actual cook time will depend upon bread machine being used.
Nutrition Facts : Calories 153.9, Fat 2.4, SaturatedFat 1.3, Cholesterol 5.1, Sodium 209.3, Carbohydrate 28.9, Fiber 2.2, Sugar 1.4, Protein 4.4
BREAD MACHINE SAGE-WHEAT BREAD
Make and share this Bread Machine Sage-Wheat Bread recipe from Food.com.
Provided by Carole Reu
Categories Yeast Breads
Time 3h5m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- Add all of the ingredients to a bread machine according to the manufacturer's directions.
- Bake the bread using the wheat, regular, or white setting.
Nutrition Facts : Calories 76, Fat 1.3, SaturatedFat 0.5, Cholesterol 2.1, Sodium 81.8, Carbohydrate 14.1, Fiber 1.6, Sugar 0.6, Protein 2.7
RAISIN WALNUT WHEAT BREAD
A braided loaf, this is one of the more delicious breads I've made. It's a Bernard Clayton recipe, modified with 50% whole wheat flour. Excellent for breakfast. I don't ice the loaf.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 3h30m
Yield 1 Loaf, 15 serving(s)
Number Of Ingredients 15
Steps:
- In large mixing bowl or mixer bowl, add the whole wheat flour and the non-flour dry ingredients.
- Pour in the hot water and add the shortening.
- Beat with a wooden spoon 150 strokes or with the mixer flat blade for 2 minutes.
- Stir in the fruit and nuts.
- Add the flour slowly, mixing with a wooden spoon and then by hand until a rough, soft mass is formed. If using a mixer, use dough hook and add flour until dough forms a soft ball around the hook and moves with it.
- Knead for 10 minutes, adding flour if too wet and a little water if too dry.
- Place dough in a clean, oiled bowl and let it rise until doubled in volume. Another test is when a finger poked into it leaves a dent that remains.
- Divide the dough into 3 equal pieces and gently roll into 3 strands, 20 inches long. If the dough resists stretching, cover and wait 10 minutes until the dough relaxes. The strands should be tapered at the ends.
- Braid the strands loosely and seal the ends, tucking them under.
- Cover the loaf with plastic wrap and let it rise until doubled in volume at room temperature. I place the loaf in the fridge overnight and the next day I let it warm and rise for about and hour and a half.
- Heat oven to 375F about 20 minutes before baking.
- Bake on a baking stone or baking sheet for about 30 minutes or until 200F internal temperature and remove and cool on a wire rack.
- Mix the topping ingredients and spread or drizzle on the loaf while the loaf is still slightly warm.
Nutrition Facts : Calories 217.5, Fat 6.5, SaturatedFat 1.2, Cholesterol 1.1, Sodium 179.7, Carbohydrate 35.5, Fiber 2.5, Sugar 12.4, Protein 5.8
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