RAISIN BREAD I
This is a raisin bread that does not need yeast. Easy for those who don't want all the fuss.
Provided by Carol
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center.
- In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 43.2 g, Cholesterol 27.3 mg, Fat 5 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 411.5 mg, Sugar 16.6 g
SWEET BRAIDED EASTER BREAD WITH RAISINS
This Sweet Braided Easter Bread with Raisins is one of the items we make for Easter. It isn't difficult to make but is very much loved. In fact, your Kitchen Aid mixer does most of the work for you.
Provided by Valya's Taste of Home
Categories Easter
Time 4h15m
Number Of Ingredients 11
Steps:
- Prep the Raisins: Place 2 cups of raisins into a small bowl. Pour boiling hot water until the water covers the raisins entirely. Let the raisins soak for 15 minutes, then drain the water and rinse the raisins. Set the raisins aside, for now, we'll use them in the recipe later.
- Heat milk and add sugar: Next, heat milk in a small saucepan over a stovetop burner on high heat for about 30 seconds or so until the milk reaches a lukewarm temperature. The milk should be barely warm at this point.
- Now transfer the milk into a small bowl. Add ¼ cup of sugar to it and stir well until the sugar dissolves entirely.
- Add yeast to milk-sugar mixture: Time to add the yeast! Sprinkle the active dry yeast over this milk-sugar mixture. Stir it in and then set it aside in a warm place for 15 minutes to allow the yeast to activate.
- You'll notice bubbles forming on the top once the yeast has activated. You'll also be able to smell the distinctive scent of yeast once it's done.
- Melt butter: Next, melt butter in a bowl in the microwave or on the stovetop. Set it aside to let it cool down.
- Beat eggs and sugar: In the large bowl of a stand mixer, beat eggs and sugar on high for 10 minutes or until it turns foamy and pale yellow in color.
- Add the yeast mixture: Now reduce to a low speed and slowly mix in the yeast mixture.
- Mix in salt and vanilla extract: Continue mixing on low while adding salt and vanilla exact to this combined mixture.
- Add melted butter: Next, add the melted butter that we set aside to cool. Continue mixing the mixture on a low speed.
- Add raisins and flour: Finally, add raisins to this mixture. Now switch o the dough hook attachment on your stand mixer. Add 1 cup of flour at a time until 6 cups of flour have been incorporated.
- Continue mixing until the dough comes together and feels smooth and elastic. This should take approximately 15 minutes.
- Let the dough rise in a warm environment for 2 hours. Cover it with a kitchen towel or plastic wrap to let it rise.
- After the dough has risen and tripled in volume, transfer it onto a floured surface. I used a large cutting board. Split the dough in half.
- Take one-half of the dough and roll it into a log. Then split it into four equal pieces.
- Roll each of the four smaller pieces into thin, long logs (about 1.5-foot-long and 1 inch thick).
- Pinch the ends of all four thin logs together to start shaping them into a braid.
- Braid them into a nice and even braid as is shown in the picture (I have video instructions on my Instagram account under the Easter Bread bubble on how to make and braid this bread).
- Pinch the opposite end of the braided loaf together, then place it on a greased baking sheet.
- Using a hand whisk, whisk egg, and milk together until it's well mixed.
- Brush the egg wash generously over the top of the easter bread challah.
- Repeat the same steps with the second half of the dough by shaping it and brushing egg wash on top of it as we did with the first piece.
- Let the braided challahs rise in a warm place for another 45 minutes to an hour. It will expand nicely and close the gaps.
- Preheat the oven to 350 F. Bake each pan for 25 minutes or both pans for 30 minutes rotating them 10 minutes before the baking time ends.
- Remove from the oven and let them cool for 15 minutes before removing them from the pan.
- Remove from the oven and let them cool for 15 minutes on a wire rack before removing them from the pan.
JIRCITANO EASTER RAISIN BREAD
Easter Bread my grandpa made every year for Easter. It freezes quite well. Great sliced and toasted with butter.
Provided by lmorsi
Categories Yeast Breads
Time 12h20m
Yield 8 loaves, 64 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients in a bowl.
- Combine next 3 ingredients in a separate bowl.
- Put them together, knead the bugger out of it (about 20 minutes).
- Let it rest, and go rest yerself. Let it double in a warm place.
- Add the raisins. Knead a little, mixing in the raisins, then shape into loaves. (The full recipe makes 8 large or 16 small braided loaves).
- Let the loaves rise, covered, until doubled.
- Bake at 325F for 30 minutes.
Nutrition Facts : Calories 268.8, Fat 6.4, SaturatedFat 3.3, Cholesterol 75, Sodium 165.7, Carbohydrate 47, Fiber 1.9, Sugar 15, Protein 6.6
ANISE RAISIN BREAD
Her yummy yeast bread tastes as special as the holidays, Linda Hoza affirms. "The festive blend of anise, citrus and raisins makes it perfect for Christmas or as an Easter brunch idea," she suggests from Poland, Ohio. "I've even used leftover slices to make a bread pudding dessert."
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a bowl, dissolve yeast in warm milk. Add the sugar, orange juice, butter, eggs, egg whites, lemon juice, orange zest, salt, lemon zest, extract and 2 cups flour. Beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a bowl coated with cooking spray; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 8x4-in. loaf pans coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts :
SWEET AND GOLDEN EASTER BREAD
It is an Italian tradition to make this sweet, golden braid at Easter. This family heirloom recipe came from my mother-in-law and was passed down to her from her mother. If you're not a fan of raisins, the bread is just as wonderful without them. -Kathi West, Canton, Michigan
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter and salt; mix well. Add eggs, extract and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; sprinkle with raisins and knead in. Divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place three ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes., Whisk egg white and water; brush over braids. Bake at 325° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 158 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
EASTER RAISIN BREAD
This recipe is my adaptation from a holiday raisin bread which was submitted to my home Church "Heavenly Delights" cookbook printed in 1991. I jazzed it up with additional seasonings, cornmeal, rum and a glaze. In addition, I simmered the raisins in boiling water to plump them up. I receive many requests for this one. Enjoy!
Provided by Debaylady
Categories Breads
Time 1h15m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Place raisins in 2 cups boiling water and simmer for 5 minutes; drain and add cold water to cool until raisins are lukewarm. Then drain and place on papertowel.
- Cream butter, sugars, cinnamon, nutmeg, and ground clove.
- Beat in eggs until light and fluffy. Add milk and spiced rum. Beat to blend.
- Gradually stir in flour, cornmeal, baking powder, salt, and baking soda.
- Fold in shredded apples, your choice of nuts, and raisins. You may dust raisins with flour first.
- Spoon into greased and floured 5 x 9 inch loaf pan.
- Make glaze by whisking 1 beaten egg with 1 tablespoons sugar.
- Brush glaze on top of batter in loaf pan.
- Bake in preheated 350 degree oven for about 1 hour or until bread passes toothpick test!
Nutrition Facts : Calories 329.7, Fat 11.7, SaturatedFat 5, Cholesterol 80.3, Sodium 450, Carbohydrate 51.2, Fiber 2.5, Sugar 26, Protein 6.4
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