I learned how to make raisin bread recipes many years ago. This was mainly because Mom loved raisin bread. Much like most fruit breads, raisin bread has been an established part of our history. Most of the time you will find cinnamon also included in these recipes; another favorite of my mother. I must admit, it is a great combination and a favorite of mine also.
Although many recipes have cinnamon along with the raisins, there are also many with different variations. As you learn how to make raisin bread recipes you will no doubt come across ones with all kinds of ingredients. These breads might be made with all purpose flour, bread flour, whole wheat or others. Various types of fruit might be added with the raisins and even different types of raisins. Sometimes different types of nuts are added and most of the time these are interchangeable.
As you are learning how to make raisin bread recipes, you might be surprised at all the different shapes and sizes this bread is made. Of course, we have many small and large loaves but it can be steamed or baked in round cake pans, molds and other shapes. Another variation you will find in raisin breads is that they can be made with yeast or as a sweet bread in loaves, biscuits, scones, etc. After you have learned how to make raisin bread recipes you will find the yeast breads are more time consuming but so worth the effort.
This is how to make raisin bread recipes in a beautiful braid.
Combine 2 cups flour and yeast in a large mixing bowl; set aside.
Heat milk, sugar, shortening, water and salt in a saucepan over low heat to about 120F degrees; stir to blend.
Add the liquids mixture to the flour yeast mixture; beat until smooth on medium speed of mixer about 3 minutes.
Blend in the eggs; add 1 CUP flour and beat 1 minute.
Stir in fruit and almonds; add more flour to make a soft dough.
Turn dough onto a lightly floured surface; knead until smooth and elastic 5-10 minutes.
Cover dough and let rest 20 minutes; divide dough in HALF.
FOR ONE BRAID, take 2/3 of 1 portion of the dough; divide into 3 parts.
Roll each of the 3 parts with hands into 15 inch strands; braid strands on lightly greased baking sheet.
Divide LAST THIRD of dough into 3 parts; shape (3) 18 inch strands.
Braid strands loosely; place on first braid pressing lightly and tucking ends under the ends of bottom braid.
Brush with oil; let rise in warm place until double in bulk about 45 minutes.
REPEAT THIS PROCESS WITH REMAINING HALF OF DOUGH.
PREHEAT OVEN TO 350F degrees,
Bake each loaf 25 to 30 minutes or until golden brown; move to rack to cool.
While still slightly warm, ice with almond icing; IF DESIRED decorate with candied fruit and nuts.
TO MAKE ALMOND ICING combine and mix in a small bowl 1 ½ cups sifted powdered sugar, 2 tablespoons milk and 1 teaspoon almond extract until smooth.
Learn how to make raising bread recipes like the famous panatone recipe.
Combine in a large mixing bowl 2 cups of the flour, yeast, sugar, anise, lemon peel and salt.
Combine water and butter in a medium saucepan; heat over low until warm (About 112F degrees).
Pour water mixture over the flour mixture; beat on low speed of mixer until blended.
Beat on high speed for 3 minutes; beat in egg yolks one at a time.
With spoon stir in raisins, citron, nuts and enough flour to make a soft dough (About ½ cup)
Turn out onto lightly floured surface; knead in enough flour (About ½ cup) until smooth.
Place in a greased bowl turning to coat top; cover lightly with a towel.
Let rise in a warm place until doubled in bulk about 1 hour.
Punch dough down and divide in 3 equal parts; shape in 3 rounds.
Place rounds in greased 2 pound cans. (Years ago we used metal coffee cans, now they are all plastic.)
Cover cans and let rise in a warm place until dough reaches top of cans about 50 minutes.
PREHEAT OVEN TO 375F degrees; brush tops with melted butter.
Bake at 375F degrees for 10 minutes; REDUCE HEAT TO 350F degrees.
Bake 25 minutes longer; remove bread from cans and cool on rack.
NOTE: If breads are not browned enough return to oven for 5 minutes without the cans.
I learn how to make raisin bread recipes with oatmeal.
Combine whole wheat flour, brown sugar, salt, ½ cup butter, oats and raisins in a large bowl; blend.
Add boiling water stirring to melt butter; cool to about 112F degrees.
Dissolve yeast in warm water; let stand for 5 minutes.
Add yeast to the oat mixture mixing well; stir in enough flour to make a soft dough.
Turn dough out onto a floured surface; knead 8-10 minutes until smooth and elastic.
Place dough in well greased bowl turning to grease top.
Cover bowl and let rise in warm place 1 hour or until doubled in bulk.
Punch dough down; turn out onto floured surface and knead 2 minutes.
Divide dough in half and let rest for 10 minutes; roll each half into 18X9 inch rectangle.
Combine the ½ cup of sugar with cinnamon; sprinkle half of mixture over each rectangle.
Roll up like a jelly roll beginning at short end; fold under ends and place in 2 greased loaf pans.
Brush loaves with melted butter; cover and let rise in warm place 40 to 50 minutes until double in bulk.
PREHEAT OVEN TO 375F degrees.
Bake bread for 40 to 45 minutes or until loaves sound hollow when tapped with fingers.
Remove loaves from pans; cool on wire rack.
OPTION: Spread loaves with powdered sugar glaze; makes 2 loaves.
Learn how to make raisin bread recipes with a lot of moistness by steaming.
Cream sugar and shortening; add egg and beat until light.
Sift together 3 times the sifted flour, baking powder, salt, cinnamon and allspice.
Stir raisins and nuts into flour mixture; add to the creamed mixture alternating with milk.
Blend well and fill a greased mold 2/3 full; place mold on a trivet in a large pot with lid.
Pour boiling water in pot 1/3 up side of mold; cover pot with lid.
Keep water simmering over medium to low heat; cook for 2 ½ to 3 hours until firm.
NOTE: Do not let pot get dry.
PREHEAT OVEN TO 300F degrees.
Remove bread from pot and place in oven to dry out slightly about 15 to 20 minutes.
This is how to make raisin bread recipes with apples.
In a small bowl combine yeast with ½ cup of warm water and 1 teaspoon sugar; set aside.
In a large bowl combine and mix eggs, applesauce, honey, oil, salt and remaining 1 cup warm water.
Stir yeast mixture into the applesauce mixture; gradually stir in enough flour to make a soft dough.
Turn dough out onto a floured surface; knead until smooth and elastic about 10 minutes.
Place dough in a greased bowl turning to grease top.
Cover bowl and let rise in a warm place about 1 hour until double in bulk.
Punch dough down in bowl and turn over; cover and let rise again about 30 minutes.
GREASE AND DUST WITH CORNMEAL Three 8 inch round cake pans; set aside.
In a small bowl combine the apples, raisins and lemon juice; set aside.
Divide dough into 3 parts; divide apple mixture into 3 parts.
Knead a THIRD of the apple mixture into each THIRD of the dough.
Shape each part of dough (and apple mix) into a round flat ball; place in prepared pans.
Cover dough and let rise in a warm place until doubled about 1 hour.
PREHEAT OVEN TO 350F degrees;
Brush each loaf with the beaten egg and sprinkle with sugar.
Bake 30 to 35 minutes or until bread sounds hollow when tapped.
Have you ever learn how to make raisin bread recipes with beer?
Preheat oven to 350F degrees.
Heat raisins and beer to a simmer; remove from heat and let stand for 10 minutes.
Combine flour, sugar, baking powder, soda and salt; stir in cheese.
Mix together oil and egg; add to dry ingredients along with the beer and raisins.
Beat mixture just until blended; spoon batter into a greased 9X5 inch loaf pan.
Bake for 1 hour; turn out on rack to cool completely before slicing.
This is a sample of how to make raisin bread recipes without yeast. I prefer the yeast raisin bread but these are much faster and easier. Great when your time is limited like for “Saturday or Sunday” morning breakfast. Scones are also nice for “gift giving”.
Preheat oven to 425F degrees.
Combine flour, baking powder, soda, salt, sugar and lemon peel in large bowl.
Cut in butter until crumbly; add raisins and toss lightly.
Add buttermilk stirring until moistened; turn out onto lightly floured surface.
Knead dough lightly; divide dough in half.
Shape each half on ungreased cookie sheet into a 7 inch circle.
Cut each dough circle in 6 wedges; DO NOT SEPARATE.
Bake about 15-20 minutes until golden brown; serve warm.
TO GIVE AS GIFT bake at 425F degrees for 10 minutes and cool completely. Place each circle on an 8 inch cake cardboard when cooled. Wrap each with heavy duty plastic wrap. Freeze up to 1 month. ADD GIFT CARD: Thaw scones at room temperature; bake at 425F degrees for 6 to 7 minutes or until thoroughly heated.
This is how to make raisin bread recipes individually with a raisin cream filling.
Combine flour, yeast and salt in a mixing bowl.
Heat cottage cheese, butter, water and sugar in saucepan to about 120F to 125F degrees.
Add liquid and egg to flour mixture beating with mixer on low until smooth.
Stir in enough flour to make a soft dough; turn out onto a lightly floured surface.
Knead dough and continue working in enough flour until smooth and elastic.
Place dough in oiled bowl turning to grease the top.
Cover bowl and let dough rise in warm place to double in bulk about 1 hour.
Punch dough down; roll to a rectangle 20X12 inches in size; cut into 2 inch squares.
Place 1 teaspoon of raisin cream in center of each square.
Bring 4 corners of square up to the center pressing them together.
Place on greased baking sheets and let rise 10 minutes in warm place.
PREHEAT OVEN TO 375F degrees; bake 10 to 12 minutes or until done. Makes 24.
TO MAKE RAISIN CREAM FILLING stir 2 tablespoons of milk into 8 ounces of softened cream cheese; blend in ½ cup raisins.