DUTCH-OVEN RAISIN WALNUT BREAD
On a cold day there is nothing better than a warm, crusty Dutch oven raisin bread filled with walnuts. -Catherine Ward, Taste of Home, Prep Kitchen Manager
Provided by Taste of Home
Categories Brunch
Time 1h5m
Yield 1 loaf (32 pieces).
Number Of Ingredients 8
Steps:
- In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.
Nutrition Facts : Calories 130 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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
WALNUT-RAISIN BREAD
This is one of our favorite light desserts. My wife, Betty, and I especially like the combination of orange juice, pineapple and raisins in this recipe.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour, baking powder, baking soda and salt; set aside. In another bowl, cream butter and sugar. Add egg and orange juice; beat well. Add 1/3 cup of flour mixture; beat until smooth. Mix in remaining flour mixture and the pineapple. Stir in raisins and walnuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 60-70 minutes. Let cool in pan for 10 minutes. Remove to wire rack to cool completely.
Nutrition Facts : Calories 233 calories, Fat 11g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 202mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
WALNUT RAISIN WHOLE WHEAT BREAD
Wonderful flavor and the walnuts and raisins give it great texture. Try this bread lightly toasted with a sharp farmhouse Cheddar cheese for breakfast! Adapted from the New Basics Cookbook.
Provided by Sharon123
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Combine yeast, warm water, and milk in a large bowl. Let the mixture stand until the yeast has dissolved, about 5 minutes.
- Add the sugar, 1/2 cup cornmeal, butter, walnuts, raisins, salt, pepper, whole wheat flour, and 2 cups of the white flour. Beat well. Move the dough to a lightly floured surface and knead for 2-3 minutes, adding the remaining white flour as necessary to make it workable. Let the dough rest, covered loosley with a towel, for 10-15 minutes.
- Knead the dough again, until it is smooth and elastic, 8-10 minutes. Sprinkle with extra flour if you need to keep it from sticking.
- Oil a large bowl and turn the dough in it to coat with the oil. Cover the bowl and let dough rise in a warm place till doubled in bulk, about 1 1/2 hours.
- Punch dough down and divide in half. Shape the halves into round loaves. Sprinkle a baking sheet with the remaining 2 tbls. cornmeal, and put the loaves on it, seam side down. Cover with the towel, and let them rise until doubled in bulk, about 45 minutes.
- Preheat the oven to 350*F.
- Place the baking sheet on the center rack of the oven, and bake until the bread is well browned and sounds hollow when the bottom is tapped with your finger, 45 minutes.
- Cool bread on a wire rack. Enjoy!
RAISIN WALNUT ROSEMARY BREAD
Provided by Food Network
Categories dessert
Yield 2 81/2 x 4 ? - inch loaves or
Number Of Ingredients 11
Steps:
- Add the raisins to the scalded milk. Cover and cool for about 30 minutes, until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2 inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large bowl, beat the sugar with the butter. Add the cooled raisin mixture, the egg, and vanilla Mix well. In a medium bowl, whisk together the flour, salt, baking powder, rosemary, and nuts until well combined. Spoon the butter mixture all at once and stir just until combined. Spoon the batter into the prepared pans. If using cans, spoon the batter into them so that they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4 hours, 5-inch loaves for 35 to 40 minutes, or 15-ounce cans for 25 to 30 minutes or until well browned (the internal temperature should reach 190 degrees.) Cool 10 minutes, then remove from the pans and place loaves on a rack to cool completely.
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