Hearty Raisin Bread Recipes

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RAISIN BREAD I



Raisin Bread I image

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

3 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ teaspoon ground cinnamon
1 cup raisins
1 egg
¼ cup melted butter
1 cup milk

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

HOMEMADE RAISIN BREAD



Homemade Raisin Bread image

This homemade raisin bread makes fabulous toast, and it's a five-star recipe. The recipe makes two loaves of soft, delicious raisin bread.

Provided by Diana Rattray

Categories     Breakfast     Brunch     Bread

Time 3h25m

Number Of Ingredients 9

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
1/4 cup water (warm, about 110 F)
1 cup raisins
1/4 cup butter (softened)
1/4 cup granulated sugar
1 1/2 teaspoons salt
1/2 cup milk (warm)
3 3/4 cups all-purpose flour (divided)
2 large eggs (beaten)

Steps:

  • Gather the ingredients.
  • Dissolve the yeast in the warm water.
  • In a large bowl, combine the raisins, warm milk, butter, sugar, and salt; stir to dissolve the sugar. Let the mixture cool to lukewarm.
  • Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.
  • Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
  • Add enough of the remaining flour to make a soft but stiff dough.
  • Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
  • Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.
  • Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.
  • Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.
  • Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans .
  • Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk. Then preheat oven to 375 F.
  • Bake in preheated oven for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.
  • Remove the loaves from the pans and let them cool on racks. Serve and enjoy!

Nutrition Facts : Calories 187 kcal, Carbohydrate 34 g, Cholesterol 31 mg, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, Sodium 233 mg, Sugar 9 g, Fat 4 g, ServingSize 2 loaves (16 servings), UnsaturatedFat 0 g

HEARTY MULTIGRAIN BREAD



Hearty Multigrain Bread image

This bread is a solid textured loaf appropriate for sandwiches, spreads or eating with a meal. It has two kinds of grains and three kinds of seeds in it. It is solid and hardy; yet light and sweet.

Provided by Anonymous

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 12

Number Of Ingredients 13

¾ cup water
1 tablespoon butter, softened
1 teaspoon salt
2 tablespoons sunflower seeds
1 tablespoon sesame seeds
1 tablespoon flax seeds
1 tablespoon millet
1 tablespoon quinoa
1 cup bread flour
1 cup whole wheat flour
1 tablespoon dry milk powder
¼ cup packed brown sugar
1 ½ tablespoons bread machine yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

Nutrition Facts : Calories 123.7 calories, Carbohydrate 22.6 g, Cholesterol 2.7 mg, Fat 2.3 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 207.1 mg, Sugar 4.9 g

HEARTY RAISIN BREAD



Hearty Raisin Bread image

Although I just recently moved to the country, I love from-scratch cooking, and baking bread is a favorite pastime. This rich bread has a delectable cinnamon flavor and is loaded with raisins.

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/2 cup butter, melted
1/4 cup honey
2 teaspoons salt
1-1/2 teaspoons ground cinnamon
2 eggs
3 cups whole wheat flour
3-1/2 to 4 cups all-purpose flour
2 cups raisins
1 egg white
2 tablespoons cold water

Steps:

  • In a bowl, dissolve yeast in warm water. Add the milk, butter, honey, salt, cinnamon, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose 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 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. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Beat egg white and cold water; brush over dough. Bake at 375° for 35-40 minutes or until golden brown and bread sounds hollow when tapped. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 161 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 190mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.

THE BOY WITH THE BREAD: HEARTY RAISIN NUT BREAD



The Boy With The Bread: Hearty Raisin Nut Bread image

Provided by Emily Ansara Baines

Categories     Bread     Nut     Breakfast     Brunch     Bake     Fall     Winter     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 2 large loaves

Number Of Ingredients 15

1 (.25-ounce) package or 5 teaspoons active dry yeast
1/2 cup warm water (110°F)
1 1/2 cups warm milk (110°F)
1/2 cup (1 stick) butter, melted
1/3 cup honey
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons white sugar
2 eggs
3 cups whole wheat flour
3 1/2 cups all-purpose flour
2 cups raisins
1 cup chopped walnuts
1 egg white
2 tablespoons cold water

Steps:

  • 1. In a mixing bowl, dissolve yeast in the warm water until foamy, about 5 minutes. Add the milk, butter, honey, salt, cinnamon, sugar, eggs, and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
  • 2. Place raisins in a bowl of tepid tap water. Let soak until needed.
  • 3. Turn dough out onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to coat. Cover with a damp towel and let rise in a warm place until doubled, about 1 hour.
  • 4. Grease two 8.5" x 4.5" loaf pans.
  • 5. Punch dough down. Turn out onto the lightly floured surface; sprinkle with raisins and walnuts and knead them in. Divide dough in half.
  • 6. Roll dough into loaves, keeping raisins folded inside.
  • 7. Place loaves into greased loaf pans. Cover and let rise until doubled, about one hour.
  • 8. Preheat oven to 375°F.
  • 9. Beat egg white and cold water; brush over loaves.
  • 10. Bake at 375°F for 40 minutes or until golden brown. If top browns too quickly, cover loosely with foil for the last 15 minutes.
  • 11. Remove from pans to wire racks to cool.

CINNAMON-RAISIN BREAD



Cinnamon-Raisin Bread image

One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. See our Classic White Bread how-to for step-by-step photos.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 9

1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
2 1/4 cups warm water (110 degrees)
3 tablespoons plus 2 teaspoons honey
4 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
7 cups all-purpose flour, plus more for surface and dusting
2 tablespoons coarse salt
1 cup raisins
1/2 cup sugar
1 1/2 teaspoons ground cinnamon

Steps:

  • Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in 1 cup raisins. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
  • Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
  • Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
  • Combine 1/2 cup sugar and 1 1/2 teaspoons ground cinnamon. Roll out each dough half into a 1/2-inch-thick rectangle (about 8 by 10 inches); lightly brush with water, and sprinkle evenly with cinnamon-sugar mixture, leaving a 1/2-inch border around edge. Starting with 1 short side, tightly roll dough into a log. Seal edges with fingertips, and tuck ends under. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush each loaf with butter, or dust with flour for a rustic look. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

HEALTHY RAISIN BREAD



Healthy Raisin Bread image

This is a recipe I adapted from Maida Heatter's "New Book of Great Desserts". It makes a delicious loaf that slices so neatly that you can make small tea sandwiches with either sweet or savory fillings. It's wonderful served with a fruit salad. The canola oil is optional. The loaf tastes the same but stays moist longer with the oil.

Provided by lynnski LA

Categories     Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 10

2 cups whole wheat flour
1/4 cup unsifted all-purpose white flour
3/4 teaspoon salt
1 teaspoon baking soda
6 ounces raisins
1/2 cup milk
1 cup buttermilk
1/4 cup honey
1/4 cup molasses (light or dark)
1/4 cup canola oil (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Butter an 8" loaf pan and dust with flour.
  • Place flours and the salt in a large bowl.
  • Sift in baking soda and mix well.
  • Stir in raisins.
  • In a separate bowl, mix the milk, buttermilk, honey and molasses together. Add in oil if using.
  • Add liquid mixture to the dry mixture, stir.
  • Turn into the prepared loaf pan and smooth the top.
  • With the back of a spoon, make a trench doen the length of the loaf.
  • Bake for about 50 minutes, or until tester comes out clean.
  • Cool in the pan for about 15 minutes.
  • Turn out onto a rack to finish cooling.

Nutrition Facts : Calories 2151.7, Fat 12.3, SaturatedFat 5.1, Cholesterol 26.9, Sodium 3387, Carbohydrate 492.9, Fiber 37, Sugar 237.3, Protein 54.1

HEARTY OATMEAL RAISIN BREAD



Hearty Oatmeal Raisin Bread image

This recipe was a favourite in our home when family was growing up - from a Robin Hood Flour cookbook.

Provided by Nanna D

Categories     Yeast Breads

Time 1h

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 14

2 cups water
2 cups oats
1/3 cup molasses
1/4 cup brown sugar
1/4 cup shortening
4 teaspoons salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons sugar
1 cup warm water
4 teaspoons active dry yeast
3 cups whole wheat flour
3 -3 1/2 cups all-purpose flour
1 1/2 cups raisins

Steps:

  • Heat water nearly to boiling.
  • Combine oats, molasses, brown sugar, shortening, salt, cinnamon, and nutmeg and pour hot water over mixture; cool this mixture to lukewarm.
  • Dissolve sugar and yeast in warm water and let stand for 10 minutes; add to oat mixture.
  • Beat in 2 cups whole wheat flour and beat; then stir in remaining 1 cup and enough all-purpose flour for dough to leave sides of bowl.
  • Knead 10-12 minutes, adding flour to make dough smooth. Add raisins (I add with the flour).
  • Shape into a ball; rise until double, punch down and put into pans.
  • Rise again, then bake at 375°F for 15 minutes, then at 350°F for 45 minutes or until done.

Nutrition Facts : Calories 230.1, Fat 3.5, SaturatedFat 0.8, Sodium 393.5, Carbohydrate 45, Fiber 4.2, Sugar 10.6, Protein 6.4

RAISIN BREAD



Raisin Bread image

This bread also is wonderful as toast for breakfast or any time with a cup of tea. It is just so easy to make, I like to have it on had when we have guests.-Virginia Doyle, Pinedale, Wyoming

Provided by Taste of Home

Time 45m

Yield 1 loaf (12 slices).

Number Of Ingredients 8

Cornmeal
3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon baking powder
1-1/4 cups warm orange juice (120° to 130°)
1/4 cup raisins

Steps:

  • Grease an 8x4-in. loaf pan; sprinkle with cornmeal and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar, salt and baking powder. Add orange juice; beat on low speed for 30 seconds. Gradually add remaining flour. Stir in raisins (batter will be stiff and sticky). Do not knead., Spoon into prepared pan; sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 40 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Slice and toast.

Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

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From stuffedatthegills.ca


ROBINHOOD | HEARTY POTATO GARLIC BREAD
2 tbsp butter. 2 cups Robin Hood ® Best For Bread Homestyle White Flour. 3/4 cup instant potato flakes. 1 1/2 tsp salt. 1 tbsp sugar. 1 1/2 tsp dried dill weed or chive, (optional) 1 crushed garlic clove. 1 1/4 tsp bread machine yeast. Serving Size: 1 lb loaf.
From robinhood.ca


HEARTY NO-YEAST BREAD RECIPE - GEMMA’S BIGGER BOLDER BAKING
2020-04-09 In an oven preheated to 375°F (190°C) bake the bread for roughly 50-55 minutes or until golden brown. Remove from the oven and place the loaf on a wire rack to cool completely before cutting. Store the bread at room temperature for 3 …
From biggerbolderbaking.com


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