Yoghurt Raisin Bread Recipes

CINNAMON-RAISIN YOGURT BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Stir white sugar and cinnamon together in a bowl. Combine half the sugar mixture, flour, baking powder, baking soda, and salt together in a separate bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the crumbly mixture; add yogurt and raisins to the well. Stir just until dough clings together.
• Turn dough onto a lightly floured surface and gently knead 8 to 10 times. Roll dough into 1/2-inch thickness and cut with a 2 1/2-inch biscuit cutter. Arrange biscuits on a baking sheet; sprinkle with remaining sugar mixture.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes.
• Whisk confectioners' sugar and orange juice together in a bowl until icing is smooth; drizzle over warm biscuits.

RAISIN BREAD I

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.

YOGHURT-RAISIN-BREAD

Steps:

• In a bowl mix flour, baking powder, baking soda, raisins, sugar and salt.
• In a separate bowl combine egg and yoghurt. Add to the dry ingredients. Mix everything well and knead into a soft, somewhat sticky dough (if it's too sticky, put some flour onto your hands).
• Turn out onto a lightly floured surface and continue kneading the dough for some minutes. Form into a round bread.
• Place the bread on a paper-lined baking sheet and cut a cross into the top of it.
• Bake at 175°C (350°F) in the preheated oven for about 40 minutes (you might have to cover the bread if it gets too brown).