It’s a traditional recipe of raisin toast and bread made with yeast, goes wonderfully with butter, and produces excellent toast, may also be used as a tasty filling for sandwiches. To begin, this loaf of bread produces excellent toast, making it well suited for pleasure first thing in the morning.
And if you think you’re going to miss the cinnamon, try topping your toasted raisin bread with some cinnamon sugar instead. Second, it is an excellent choice for making sandwiches with. Yes! If you give it a shot with a turkey, Havarti (or Swiss), and sprouts sandwich, I think you’ll come to the same conclusion as I did.
This bread freezes very well, and if you want to increase the amount of enjoyment you get from it, you can easily multiply the ingredients in the recipe by two and then store the extra bread in the freezer. In a small pot put the milk. Milk will steam and bubble without a thermometer.
Dry yeast in lukewarm milk. 5, stir. In a large basin or mixer with a dough hook, combine 2 cups of flour, yeast, sugar, and salt. Fast-mix. Drain the raisins. Warm with hot water. Mix with lukewarm milk (or milk/yeast if using dry yeast). Melt cold butter so it won’t cook the egg. Egg-in.
Well-mixed. Flour till dough wraps hook and clean bowl. Floured raisins. Mix in. Add flour if needed. Grease an 8×4 pan. Knead the dough for 1-2 minutes on a floured surface. Roll it and lsaet dough rise for 1 hour. Flour a 9×5-inch rectangle of dough.
Pinch the edges. Flip bread. Cover burning raisins. Prepped loaf pan. 45 minutes covered. 350-degree oven. 35 minutes or till 190F. 25-minute bake. Cover black food with foil to prevent browning. Cooking’s done. Cool on rack. Glaze hot bread with sugar.
Raisin yeast bread
After combining the raisin yeast and the flour, you let the mixture ferment for at least four hours. In the past, I let it sit out and ferment overnight. If you follow the recipe exactly as it is written here, you will have some yeast left over. Place it in the refrigerator once you’ve poured it into a jar that has a lid that seals out air.
There, it ought to be preserved for a few months at least. To make bread with a yeast created from raisins, bake some bread. It doesn’t take much time to make raisin yeast, but it’s worth the effort since it helps produce superior sourdough bread.
Bring water to 35°C. Shake sugar, water, and raisins in a big airtight jar until sugar dissolves. Warm the jar to 25-30°C if feasible. Otherwise, room temperature is OK. Wait 4-6 days. When all raisins float and bubble, the yeast is ready. Strain everything but the liquid. Actual yeast is liquid.
Ferment raisin yeast and flour for 4 hours or overnight. Water and flour the starter to make a dough. 3-4 hours fermentation. Knead 44 grams of starting dough with flour and water. Overnight or 4 hours. Mix all ingredients except salt until elastic. Windowpane test Salt last. Stretch and fold to knead by hand.
Recipe notes include a link. Lethe the dough doubles. On a lightly floured surface, sprinkle semolina. Make two batard-shaped loaves from the dough. Recipe notes link. Rise the loaves in bannetons or on floured parchment.
If you don’t have bannetons, use kitchen towels to support the bread. It beats regular flour. Let loaves rise for 60-90 minutes. Preheat two oven plates. One for baking and one below. Score each loaf and bake. Reduce heat to then bake each loaf for 45-50 minutes. Cool bread on racks.
Raisin bread recipe Food Network
Take a look at the raisin bread recipe on the Food Network website.
1) 2 and a quarter cups of bread flour
2) 1 cup of flour made from brown rice
3) 2 teaspoons of cinnamon that has been ground
4) 1 level teaspoon of nutmeg powder
5) 1 teaspoon fine sea salt
6) 1/2 measure of hot water (100 to 110 degrees F)
7) A three-tablespoon serving of active dry yeast
8) 6 tablespoons of unsalted butter, which has been brought to room temperature
9) 1/2 cup sugar
10) 3 eggs, at room temperature
11) 1 ounce of finely chopped walnuts
12) 1 1/4 cups raisins
13) Butte, for the purpose of lubricating the bread pan
14) Flour, to coat the inside of the loaf pan
First, mix the ingredients until a dough forms. Warm water and yeast. Foam 5 minutes. Whip butter and sugar for 2 minutes using a paddle attachment.
Add each egg separately. Mix in yeast. While running, add flour mixture. Insert the dough hook. The hand-kneading dough doesn’t require a dough hook. 10-minute low-volume mixing (scraping the sides of the bowl, if necessary). Five minutes, or until smooth and springy, mix in walnuts and raisins.
Cover greased dough with plastic wrap. Two hours at 85 degrees Fahrenheit in a draft-free environment. Nonstick loaf pan, butter, flour. Deflate the dough by punching. 3 minutes on a floured surface. Form dough into an 8-by-4-inch rectangle to make a loaf pan.
It needs 2 hours to rise 2 inches over the pan. Middle oven rack. Preheat the oven to 350 degrees. Bake the bread uncovered for 30 to 35 minutes. Decompress for 10 minutes. Chill the bread for 1 1/2 hours on a wire rack. Wrap in plastic and freeze for two days at room temperature or one month.
Woolworths, or “Woolies” as it is more often known in Australia, is a supermarket and grocery store chain in Australia that is also known for its different kinds of bread, owned by Woolworths Group. Woolworths is also the colloquial name for “Woolies.”
Woolworths is the most successful and largest retail company in both New Zealand and Australia in terms of market value. This firm also has the position of number one on the list of the top food retailers in Australia and it holds the position of number two in New Zealand.
In addition to selling groceries (vegetables, fruit, meat, packaged meals, etc. (. Woolworths also offers magazines, DVDs, health and beauty items, household products, pet and baby supplies, and stationery. Woolworths is known for its expertise in the grocery industry.
It is a retail corporation based in Australia, and it operates a sizable number of stores and malls across the countries of Australia, New Zealand, and India.
On December 5, 1924, Woolworth’s Stupendous Bargain Basement first opened its doors at Sydney’s Imperial Arcade, which was located on Pitt Street.
The second Woolworths supermarket was inaugurated on Queen Street in Brisbane on August 6, 1927. It was the second location for the company. In 1929, Woolworths launched its first store in New Zealand; however, the Woolworths network has since been renamed Countdown and now operates under that name.
Whole grain raisin bread
The best way to enjoy the flavor of whole-grain raisin bread is either warm from the oven or toasted and topped with butter or chocolate. Because it may also be consumed as a nutritious snack, this bread is a household favorite for many different kinds of eaters. There should be two loaves produced from this recipe for whole wheat raisin bread.
The whole items that you need are mentioned below:
2 measures of flour made from whole wheat
3 tablespoons sugar
1 tablespoon of dried active yeast
1 1/2 teaspoons salt
1 and a half cups of hot water
3/4 cup milk
1/3 cup molasses
1/3 cup (5 1/3 tablespoons) unsalted butter, melted
1 cup raisins
4 measuring cups of bread flour
Make a big bowl and combine the whole wheat flour, sugar, yeast, and salt. Stir until well combined.
Gather all of the ingredients for the pudding and mix thoroughly. Make sure everything is well-combined.
To make a dough, gradually add bread flour.
Knead the dough for 8 minutes on a floured surface, adding flour in little quantities as required.
The dough should be placed in a well-greased basin. This will ensure that the dough is well-coated on all sides, so be sure to flip it over before proceeding. The bowl should be covered with plastic wrap or a clean kitchen towel for one hour before rinsing.
Pluck out the lumps. Knead the dough for a further 5 minutes after it has been turned out onto a board. Use a knife to cut the dough in half. Make two loaves out of the dough.
In two 9 x 5-inch loaf pans, bake the loaves. When doubled in bulk, cover and allow to rise for another 30 minutes. The bread should sound hollow when you tap on it after 40 minutes of baking at 350 F.