polish Easter sweet bread with dried fruits such as golden raisins may be thought of as a dessert that falls in between a cake and a loaf of bread, also it is healthy and has a simple recipe.
bread with raisins
Because it is a loaf that is raised with yeast, the bread that is seen above is not at all like the bread that is made with bananas or zucchini. The rich sweetness and airy texture give it more of a coffee cake flavor, despite the fact that it is more similar in appearance to white bread. The amount of sweetness prohibits it from being considered a pastry, despite the fact that its texture is similar to that of a pastry. It stands out from other items that are comparable. At Easter dinner or as a snack during the holiday, bread similar to this is sometimes served with a buttery leg of lamb as the main course. As a consequence of being blessed by the priest, one or two of these loaves typically find their way into a wiconka basket and are served during the Easter feast. This custom began centuries ago in Poland and continues to this day. (When my grandfather wanted to sneak a few beers into the house, he would occasionally hide them behind the bread, which led to the drinks being mistakenly consecrated.) During the week known as Lent, Christians traditionally fasted by eating and drinking particular kinds of food and liquids. It’s possible that this is the reason why bread like this is associated with Easter. Another possibility is that it is delicious when used to create ham sandwiches, which would explain why it is so popular around Easter time. Bread with a cake-like sweetness, coated with mayonnaise (or butter) and piled high with cold, leftover ham and iceberg lettuce… It’s not strictly bread for sandwiches, but nobody seems to mind: bread with a cake-like sweetness that’s been spread with mayonnaise (or butter).
bread with raisins and nuts
The bread used in the sandwich is so thin and delicate that it practically disintegrates when you put it in your mouth. It is completely incomprehensible but in a wonderful way. My meal has just a trace amount of sugary sweetness. If you wanted to make it sweeter, I wouldn’t stand in your way. I wouldn’t mind at all. However, if you add an excessive amount of sugar, it will lose the taste that you are looking for. The same holds true for the raisins; all that is required is a pinch of them. In spite of the fact that I might see myself wanting more, I do not believe that this bread can compete well with raisin bread. If I start making the bread in the evening, let it rise in the refrigerator overnight, and then bake it in the morning, one of my aunts believes that the bread will be too dense when it is finished. First, dissolve the yeast in the water in a big bowl, and then set it aside. Pour the warm milk over 2 and a half ounces or one-third of a cup to dissolve the sugar in the milk (about 15 minutes). Combine the yeast mixture with 15 ounces of flour, which is equivalent to three cups. After one hour of being exposed to warmth and being left uncovered, the mixture should have significantly increased in volume and should be bubbling. While you are getting the other ingredients ready, the poolish will begin the fermentation process on its own. In such a case, you should transfer it to a warmer spot for the period of time it takes to rise. Make the four eggs into a thick paste by beating them until they take on a lemony yellow color (about 1 minute on med-high speed). After mixing on medium-high speed for 1 minute and a half, add the remaining 5 ounces (2/3 cup) of sugar, butter, salt, nutmeg, citrus zest, and citrus juice.
sweet bread with raisins
Mix until well combined (mixture will not fully homogenize). Mix the yeast and milk together, then add the raisins to the mixture. The completed product ought to have the consistency of a thick batter. Add the remaining flour gradually until the batter’s consistency prevents you from using a paddle to continue mixing it (or if by hand, the dough will become too thick to stir). Very sticky dough that is difficult to work with because it is too moist to mold into loaves. Before trying to work with the dough, you will need to wait the required 20 minutes. To get the desired texture of the dough, which should be somewhat tacky, continue adding flour and kneading it until it is no longer tacky. Keep kneading the dough, but hold off on adding any additional flour for the time being. When using a machine, you can knead the dough in only 10 minutes, but if you do it by hand, it will take you 20 minutes. (You should be aware that the dough will not rise higher than the bowl if you choose to use a mixer.) After resting in a warm environment for at least an hour and a half, the dough should have doubled in size and have a texture that is warm, light, and airy. Place the dough in an oiled bowl and let it rise. To make the crumb, you may either combine all of the ingredients together in a mixer on high speed until they form fine crumbs, or you can rub all of the ingredients together until they stick together. (If there is any lemon juice left over, you are welcome to add it to the crumb; however, you will need to ensure that you increase the quantity of flour that you use to compensate for the additional moisture. It is necessary to press down on dough that has risen excessively. After forming the dough into loaves, place it in bread pans that have been brushed with oil. The leftover egg and milk mixture should be painted generously onto the loaves. Spread the crumbs out and then softly incorporate them into the dough. Cover the dish with plastic wrap or butter, and then cover it loosely with foil. After about forty-five minutes, the dough should have risen significantly and be hanging over the pans (or overnight in the refrigerator). (If the dough was kept in the refrigerator, you need to let it come to room temperature while the oven preheats.) Bake for fifty-five minutes at a temperature of three hundred fifty degrees Fahrenheit, or until they produce a hollow sound when tapped. Immediately toss the pan in the garbage. Allow cooling for a full hour on the racks. Before cutting into it, you should wait until it has cooled to room temperature or until the warmth is so faint that it is hardly visible. Many individuals from different parts of the globe have turned to us for assistance in becoming either buyers or sellers. In addition to this, we are in a strong position to become one of the most successful suppliers and exporters of a diverse selection of raisins. We are dedicated to providing services that are not only truthful but also up to date in order to expand our company and, more importantly, to be successful as a supplier of raisins.