Saturday, March 6, 2010

raisin bread

I really enjoyed making the white bread, and thought, seeing as the recipe worked out so well that i could turn it into raisin bread. Everybody loves raisin bread! What better fresh out of the oven on a saturday morning! Mmmmm.....

Raisin Bread
Makes 3 loaves

5 1/2-6 1/2 cups all-purpose flour
3 tbsp sugar
4 tsp Active Dry Yeast
1 teaspoons salt
1 1/2 cups raisins (soaked)
1-1/2 cups raisin water
1/2 cup milk
2 tablespoons butter or margarine

For filling: ¼ cup brown sugar, ¼ cup sugar and 2 tsp cinnamon. Mix & Sprinkle.


Place 1/4 cup warm water (100° to 110°F) in a large warm bowl.
Sprinkle in yeast and 1 teaspoon sugar; stir.
Let sit 5 to 10 minutes, until foamy on top.

In a large bowl rub butter into sugar, salt and 5 cups flour.
Add remaining raisins, water and milk.
Mix well using the medium speed of an electric mixer, scraping bowl occasionally. Or by hand, like me.
Stir in extra flour to make a soft dough, if needed.

Knead on lightly floured surface until smooth and elastic, 8 to 10 minutes.
Divide into three. I found that size ball easier to knead and deal with.
Place in a greased bowls, turning once to grease the tops.
Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.

Punch dough down.
Roll each ball of dough to 12 x 7-inch rectangle.
Spread with a sprinkling of cinnamon sugar mix, or desired filling.
Begin at the short end and roll up like a jelly roll.
Pinch seams to seal.
Use the greased loaf tins.
Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.

Bake at 200°C = 400°F for 25 to 30 minutes or until done. Turn half way to get an even colouring.
Bake on a lower shelf in the oven to prevent the tops burning too fast.
Cover tops loosely with foil if they are getting too dark and the bread isn’t ready.
Remove from pans; cool on wire rack.

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