We would buy once in a month and I would finish it off within a day or two all by myself. Old-Fashioned Apple Raisin Bread. It's especially delicious for breakfast spread with butter or cream cheese. Results may differ with substituted flour product – see accompanying blog post for details and explanation. All-purpose flour, with its medium protein content, is sufficiently strong enough to give me this result. Grease a bowl large enough to allow the dough to double in size. Sift together dry ingredients and add alternately with milk. Frugal, easy, leftovers cooking at its best. I got this recipe from Newfoundland site. Assemble and measure out all ingredients before beginning. When you put the Christmas jelly on it, it is beyond belief. https://www.themakeyourownzone.com/updated-raisin-quick-bread For example, it’s suitable for pie pastry, biscuits, cakes, and cookies and, in some cases, yes, yeast breads. The quick oats break down into the bread while baking, while the old fashioned oats keep their shape and provide texture. In a large mixing bowl, or stand mixer, cream together butter and granulated sugar until light and fluffy. With biscuits and scones, you try to handle the dough as little as possible so the gluten does not get stirred up and developed. This old-fashioned homestyle Raisin Bread is made mostly in the traditional way of kneading by hand….with a little help at the front end from a stand mixer. This bread contains eggs and vegetable shortening which ensures a rich and tender slice each and every time. Nick Malgieri has released a recipe for Old Fashioned Raisin Bread as a foretaste of his upcoming bread book (it is called BREAD, and will be released in September. Gluten gives bread dough its structure as well as its pliability, stretch, and elasticity when kneaded and, ultimately, determines the texture of the baked bread. Old Fashioned Raisin Bread I must thank Joyce from Kitchen Flavours for recommending this recipe to me. Add liquid and the yeast to the flour and knead, knead, knead the dough! Let mixture cool to about 110°F then whisk in the lightly beaten egg. A breakfast bread. Well, I did and he loved it! Gradually add 1/2 cup wheat germ flour (optional) enough to make … This means the website's author and owner's prior express and written permission is required to use and/or reproduce any words and/or photographs from this website in any form and for any purpose whatsoever. Periodically re-grease hands with the oil as necessary to prevent them from sticking to the dough. 3 1 ⁄ 4. cups bread flour. My waistline is not safe. By using a bread machine, it also frees you up to make other brunch dishes like an egg casserole. Grease a bowl large enough to allow the dough to double in size. In bowl, blend eggs, milk, salt and vanilla. Instructions. We use one minute oatmeal (versus old fashioned oatmeal) in this raisin bread recipe in order to make it a little softer. https://www.yummly.com/recipes/old-fashioned-bread-pudding-with-raisins The gluten strands give the dough its elasticity and ability to stretch and rise and also provide stability and sturdiness that allow the dough to hold its shape during the rising processes. Stir down yeast. It all has to do with gluten. In sum, then, the main difference between bread flour and all-purpose flour will be in the texture of the baked bread and in its rise volume. Then follow microwave or oven method below. Children and grownups will both love this recipe especially if you like cinnamon. The higher the protein content in flour (as is the case with bread flour), the more gluten will be produced when liquid is added, and worked in, to the flour. Cinnamon raisin bread is a lightly sweet yeast bread scented with cinnamon and studded with plump dried fruit. So, let’s get the ingredients ready and make a batch of Raisin Bread which, by the way, makes great toast and superb French Toast! I told him that I had never made it but, I would be honored to give it a whirl. Whisk together flour, sugar, salt, baking soda in a large bowl. https://www.rockrecipes.com/newfoundland-molasses-raisin-bread Brown sugar and cinnamon bring color and flavor. In fact, I still often use all-purpose flour for my standard white bread (a good basic sandwich bread) with good results in terms of both texture and well-risen loaves. As a result, I find that breads made with all-purpose flour tend to have a bit less volume, a slightly more dense texture with fewer “air holes”, and a less chewy crumb than when made with bread flour. However, if like me, you have a standard sized stand mixer, like a Kitchen Aid Classic, for example, I think you will find it difficult to have the mixer completely knead the dough well enough given the amount of flour called for in the Raisin Bread recipe. This was a gift for someone else but they really enjoyed it. If you have an extra large, or a professional, mixer, the dough could be completely kneaded by the mixer. Basically, the original recipe had a list of ingredients with few exact measurements and that was it. Preheat oven to 350^. Let yeast stand, undisturbed with no stirring, for about 10-12 minutes, or until yeast is foamy and doubled in volume. Place dough on a lightly floured parchment paper surface. Cover the top of the bowl loosely with plastic wrap that has been sprayed with cooking oil. I’ve noticed that people either love it or they hate it. Stir 1 tsp sugar into the warm water until sugar is dissolved. Homemade in our bakery,with plump raisins and crunchy pecans, we serve it alongside quiche at the Pottery House Cafe and Grille, and we never make a piece of French toast without it! Transfer bread to oven and bake for 30-35 minutes, or until bread is nicely browned on top and loaves sound hollow when tapped. I joked that I finally found a way to extract the essence of raisin (the boiling really does this!) Even though you state in return just ask for refund no question thats not true. Note: Bread flour is recommended for this recipe; however, all-purpose flour may be substituted (cup-for-cup) for the bread flour. This is a common recipe here in Newfoundland. Scald milk (heat it to just below boiling), and pour it over the butter; stir to mix well. Let us make it fresh for you. In a small saucepan, scald 1 cup of milk. How to make Old Fashioned Bread Pudding with Vanilla Sauce: Step 1. Add the cubed bread and raisins to a well-greased 9×13 baking dish, and toss to combine. Old-fashioned cinnamon raisin bread doesn't get any better than this! Homemade in our bakery,with plump raisins and crunchy pecans, we serve it alongside quiche at the Pottery House Cafe and Grille, and we never make a piece of French toast without it! In a saucepan on the stove over medium heat, combine the 4 tbsp butter, 2 cups whole milk, and ½ cup granulated sugar. The ingredients in Oatmeal Raisin Quick Bread each add something special to the loaf. Let stand 10 minutes, until yeast is bubbly. Bread flour, with its higher protein content, can be expected to produce bread with good rise and a texture that has a chewy bite to it along with some characteristic “air holes” visible in the slices of baked bread as shown in the photos below. MAKE IT SHINE! Now, to the question about using all-purpose flour in bread making. In bowl of stand mixer fitted with dough hook, combine the liquid ingredients with the yeast along with 2 cups of the flour gradually added, one cup at a time. Applesauce makes the quick bread moist and vegetable oil extends the shelf life up to 7 days. Divide dough into two equal portions. Lightly grease (with cooking spray) and flour two mini loaf pans. Whole Wheat Oatmeal Bread: Decrease bread flour to 1-1/2 cups; add 1-1/2 cups whole wheat flour. Stir until sugar has dissolved and butter has melted. Old Fashioned Raisin Bread is one of my favorite bread. About 20 minutes before bread is expected to be ready to be baked, preheat oven to 350°F. If you have access to a sturdy stand mixer that has a dough hook, it can lessen the amount of hand kneading of the dough, either totally or partially. READY IN: 3hrs 15mins. An Old-Fashioned bread pudding with raisins recipe made with day-old bread, milk, and sugar. Mar 26, 2016 - Christmas Raisin Bread made in the Almonte Bakery- Photo from the Aitkenhead Collection Christmas Raisin Bread made in the Almonte Bakery- Photo from the Aitkenhead Collection Easter Raisin Bread. Make these old-fashioned rolls to serve with coffee for breakfast or have them anytime for a snack with milk. Pour the egg mixture over the bread chunks. With hands greased with a small amount of vegetable oil, begin kneading the dough by hand, continuing to add more of the flour called for in the recipe until the dough is smooth, elastic, and pliable, about 8-10 minutes. Old-fashioned cinnamon raisin bread doesn't get any better than this! Cook until the butter is melted and the sugar is dissolved. 2 cups milk 4 cups cubed or torn stale bread; 1/2 cup granulated sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon or nutmeg; Can’t a simple all-purpose flour be used to make good bread? UNITS: US. Cover loaves loosely with a tea towel and place in warm, draft-free location to rise again for between 45 and 60 minutes. Kneading the dough transforms the flour’s protein into gluten strands that do two things. Another test some use is to pull off a small piece of the dough. Oh, my gosh, when it comes to this classic farmstead dessert (breakfast, snack, bedlunch?) You will be using your Sweet or Fruit cycle on your bread maker for this recipe. Cut into 1-inch cubes. If it does not easily tear when stretched between the fingers and if there is translucency to the dough, there is sufficient gluten developed to hold the dough together. Add to above mixture when cooled to lukewarm. If you wish to work with me regarding development of recipes for commercial purposes, please get in touch with me. Recipe by ratherbeswimmin. Importance of Protein Content in Flour For Bread-making, large egg, room temperature, lightly beaten, butter, room temperature, for greasing tops of loaves (optional), Cooking oil (for hands when kneading dough), Disclaimers and Terms and Conditions of the Use of Material on this Food Blog, https://www.facebook.com/MyIslandBistroKitchen/, Dave’s Lobster – Charlottetown’s Newest Lobster Roll and Taco Eatery. Using vegetable oil, grease the work surface. Plump raisins and the warm spices of cinnamon and nutmeg join forces to make this superb Raisin Bread with its soft, chewy texture and fragrant scent. ... Bake the raisin bread until it is well risen and has an internal temperature of 200°F, about 45 to 55 min. Flours with higher protein content are considered to be stronger flours while those with lower protein content are softer flours. Old-Fashioned Cinnamon Raisin Bread A great recipe tailored specifically for use with your trusty bread maker. ingredients. This is because bread flours are specifically created to encourage elasticity from the gluten formed in the dough. 1 1 ⁄ 4. teaspoons salt. In this posting, I will concentrate on explaining the importance of protein in flour used for yeast breads and the difference between all-purpose and bread flours. Jan 29, 2012 - Here’s another sneak preview of BREAD due out in September. This bread’s soft, tender, buttery crumb is bordering on the obscene. Grease all sides of dough with vegetable oil to prevent it from drying out and transfer dough to prepared bowl. Applesauce makes the quick bread moist and vegetable oil extends the shelf life up to 7 days. The cheap comes out expensive. I love raisins and got introduced to raisin bread at Mancini's Bakery in Pittsburgh (They sell 'Paska', which is a sweet bread with raisins). email recipe. to start making our Southern favorites in your kitchen. Sprinkle yeast over the water and quickly, but gently, stir in the yeast. tablespoons vegetable oil. Cinnamon Raisin Bread is delicious. That said, though, the all-purpose flour with its lower protein content, does not produce as much gluten and so the dough will not be as light and elastic as can be expected when bread flour is used. https://myislandbistrokitchen.com/2020/03/04/old-fashioned-raisin-bread-recipe It is flavored with… ¾ cup milk (no less than 2%M.F.) (Note: If you have a very large mixer, the dough could be completely kneaded by mixer; however, if you have a standard-sized stand mixer, it will be difficult to get the dough perfectly kneaded by mixer with the quantity of flour called for in this recipe). Proceed as recipe directs. And, there was no indication how many loaves the recipe would yield. Butter rolls is an old-fashioned recipe that has been around for years. Any found to be offensive or containing profanity or any other rude or inappropriate content according to my standards will be deleted. Transfer bread to oven and bake for 30-35 minutes, or until bread is nicely browned on top and loaves sound hollow when tapped. Knead dough on a lightly floured surface for a few minutes. INGREDIENTS Nutrition. Combine eggs, sugar, milk, vanilla, nutmeg and cinnamon in a bowl and stir together well. From back in the day! One of my favorite recipes was my grandmother’s – the classic raisin brown bread that every good homemaker made back in the day. print recipe. Remove from heat and stir in the warm water, molasses, brown sugar, butter, salt, cinnamon, and nutmeg. While the milk mixture is cooling, place ½ cup warm water (110°F) in large 2-cup measuring cup or bowl. Prepare two 9”x5”x3” loaf pans by greasing all sides of pans. 1 cup/225 grams room temperature tap water, about 75°F Cover the top of the bowl loosely with plastic wrap that has been sprayed with cooking oil. Old Fashioned Raisin Bread is one of my favorite bread. Set aside. Net Wt. Stir in the hot water. Beat on slow speed to blend ingredients then increase speed to medium (e.g., the “6” setting on KitchenAid Classic mixer) and beat for 1 minute. SERVES: 8. Beat on slow speed to blend ingredients then increase speed to medium (e.g., the “6” setting on KitchenAid Classic mixer) and beat for 1 minute. 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