Dutch Bread Dish With Raisins Recipes

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BROWN BREAD WITH RAISINS



Brown Bread with Raisins image

Created in colonial times and also called Boston brown bread, this authentic dark bread is made with cornmeal and molasses. Originally, it called for rye meal, which was available at the time.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 32

Number Of Ingredients 8

1 cup Gold Medal™ all-purpose flour
1 cup whole wheat flour
1 cup whole-grain cornmeal
1 cup raisins
2 cups buttermilk
3/4 cup molasses
2 teaspoons baking soda
1 teaspoon salt

Steps:

  • Heat oven to 325°F. Grease 2-quart casserole dish with shortening or cooking spray.
  • In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 30 seconds, scraping bowl constantly. Pour batter into casserole.
  • Bake uncovered about 1 hour or until toothpick inserted in center comes out clean. Immediately loosen sides of bread with metal spatula and remove bread from casserole. Cool 30 minutes on cooling rack before slicing. Serve warm.

Nutrition Facts : ServingSize 1 Slice, TransFat 0 g

CINNAMON RAISIN BREAD RECIPE



Cinnamon Raisin Bread Recipe image

The most delicious homemade cinnamon raisin bread! It has a doughy inside with sweet raisins and cinnamon, and a crunchy outer crust. Serve toasted with butter for absolute perfection!

Provided by A Simple Palate

Categories     Side Dish

Time 3h40m

Number Of Ingredients 7

3 cups (375 grams) all-purpose flour
1 1/2 cups warm water
1 1/2 tsp active dry yeast
3 Tbsp brown sugar
1/2 tsp salt
2/3 cup raisins
2 tsp cinnamon

Steps:

  • Make the dough: In an electric mixer add warm water, sugar, and yeast. Stir and let sit for 5 minutes for yeast to activate tip: sugar feeds yeast so I include it in this process. Add raisins, cinnamon, flour, and salt. Use bread mixing attachment and mix together until dough forms. If dough is too wet or dry, add water/flour 1 Tbsp at a time until right consistency.
  • Let it rise: Toss dough on lightly floured surface, place in lightly greased bowl. Cover with a damp dish towel and let sit in a warm area for 3+ hours. Dough should be doubled in size. Tip: I like placing my dough in the oven with the light on (oven is off). This helps create a consistent climate for the dough while the light creates a small amount of warmth to help it rise.
  • Preheat oven to 450F.
  • Transfer dough: Place dough on lightly floured surface and form into ball again (keep lightly flouring your hands to prevent sticking). Lay dough on parchment paper, lightly dust paper to prevent sticking, and lift edges of paper to transfer dough into dutch oven.
  • Bake: Cover with lid and bake for 30 minutes, uncover and bake for 5-10 more minutes until golden brown.
  • Let it cool: Remove and let bread cool for 20 minutes before slicing.

Nutrition Facts : Calories 149 kcal, Carbohydrate 31.5 g, Protein 4.1 g, Fat 0.4 g, Sodium 3.2 mg, Sugar 2.7 g, ServingSize 1 serving

KRENTENBROOD VAN BAKKER VEERMAN (CURRANT AND RAISIN BREAD)



Krentenbrood van Bakker Veerman (Currant and Raisin Bread) image

This is my father's recipe for authentic Dutch currant bread (krentenbrood). He was a professional baker and made these loaves a lot! This recipe makes 2 regular-sized loaves, or one long loaf.

Provided by Dien

Categories     Bread     Yeast Bread Recipes

Time 4h15m

Yield 16

Number Of Ingredients 12

3 ½ cups dried currants
3 cups raisins
½ cup candied peel
7 ¼ cups bread flour
1 teaspoon ground cinnamon
4 (.25 ounce) packages active dry yeast
2 teaspoons white sugar
1 cup lukewarm water (113 degrees F (45 degrees C)), divided
1 cup milk, at room temperature
2 eggs
1 teaspoon salt
2 teaspoons butter

Steps:

  • Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
  • Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
  • Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
  • Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
  • Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.

Nutrition Facts : Calories 458 calories, Carbohydrate 101 g, Cholesterol 25.8 mg, Fat 2.8 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 0.9 g, Sodium 172.4 mg, Sugar 41 g

DUTCH-OVEN RAISIN WALNUT BREAD



Dutch-Oven Raisin Walnut Bread image

On a cold day there is nothing better than a warm, crusty Dutch oven raisin bread filled with walnuts. -Catherine Ward, Taste of Home, Prep Kitchen Manager

Provided by Taste of Home

Categories     Brunch

Time 1h5m

Yield 1 loaf (32 pieces).

Number Of Ingredients 8

6 to 7 cups (125 grams per cup) all-purpose flour
1/4 cup sugar
2 teaspoons active dry yeast
2 teaspoons ground cinnamon
2 teaspoons salt
1 cup raisins
1 cup chopped walnuts
3 cups cool water (70° to 75°)

Steps:

  • In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

Nutrition Facts : Calories 130 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

BROWN RAISIN CAKE (DUTCH QUICK BREAD)



Brown Raisin Cake (Dutch Quick Bread) image

Make and share this Brown Raisin Cake (Dutch Quick Bread) recipe from Food.com.

Provided by ElaineAnn

Categories     Quick Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup sugar
1 cup coffee or 1 cup water
1 cup raisins
3 tablespoons butter or 3 tablespoons margarine
1 cup flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg

Steps:

  • Blend ingredients well.
  • Pour into loaf pan sprayed with cooking spray.
  • Bake at 350° for 1 hour.

RAISIN-CURRANT BREAD



Raisin-Currant Bread image

Provided by Suzanne M. Charle

Categories     dessert, side dish

Time 1h15m

Yield Two 12-inch loaves

Number Of Ingredients 12

6 cups sifted flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups graulated sugar
3/4 cup golden raisins, lightly chopped
3/4 cup currants
2 eggs, at room temperature
3 cups milk, at room temperature
6 tablespoons finely grated orange zest
1/2 cup melted butter, cooled to tepid

Steps:

  • Preheat oven to 325 degrees. Lightly grease 2 loaf pans, line with parchment and regrease.
  • Sift the first 6 ingredients into a large bowl and set aside. Place raisins and currants into a bowl and toss with 1 tablespoon of the sifted mixture. In another bowl, whisk together the remaining ingredients.
  • Make a well in the center of the sifted ingredients and pour in the egg-milk mixture. Sprinkle with the raisins and currants. Mix with a wooden spoon until just blended. Pour the batter into the pans and bake 45 to 50 minutes, or until a toothpick comes out clean. Cool the bread in the pans for 5 minutes, then invert onto a rack and cool to room temperature.

DUTCH BREAD DISH WITH RAISINS



Dutch Bread Dish With Raisins image

The is from "The Art of Dutch Cooking". I haven't made it yet. It sounds unique in that the bread is mashed, not used in slices.

Provided by Debbie R.

Categories     Quick Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

18 slices stale bread
2 cups milk, warmed
2 egg yolks
1/3 cup sugar
3 ounces raisins
3 ounces candied orange peel
1/2 cup brandy
2 teaspoons cinnamon
2 egg whites, beaten stiff
1 tablespoon butter

Steps:

  • Soften bread in warm milk and mash it fine. Add egg yolks, sugar, raisins, peel, brandy and cinnamon. Mix well.
  • Fold in beaten egg whites.
  • Pour into buttered ovenproof dish. Dot with butter. Bake at 325 for 1/2 hour.

Nutrition Facts : Calories 481.3, Fat 8.8, SaturatedFat 4.1, Cholesterol 79.4, Sodium 600.9, Carbohydrate 77.5, Fiber 3, Sugar 34.9, Protein 11

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