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RAISIN BREAD
The slightly sweet taste of raisin bread works in a variety of meals. Neutral-tasting egg and milk mixtures, such as those found in French toast and bread pudding recipes, highlight its sweetness. Slightly salty nut butters and sausage turn the raisin bread into a brunch or lunch meal.
Raisins are a great addition to yeast and quick breads, adding flavor, natural sweetness and nutrition to existing bread recipes. Raisins are often added to breads made for holidays such as challah bread, a favorite Jewish holiday sweet bread, traditionally braided and baked. Raisin bread is great as toast with butter and/or cream cheese added to it. Peanut butter or other nut butter is also great on raisin bread and helps to add protein in your meal. Nuts, such as walnuts, can be added for flavor and texture. Fruits, such as apples or bananas, can be added for nutrition and flavor. Raisin bread also makes terrific french toast and is a favorite addition to bread pudding. Raisin bread, grilled with cheddar cheese slices (grilled cheese sandwiches) make a delicious lunch or snack selection.
SOME USES FOR RAISIN BREAD
French Toast: Older, drier breads are ideal for French toast recipes because the they can better absorb the mixture of eggs and milk. For a basic recipe, whisk 1 egg, 1/3 cup of milk and a pinch of salt for every two slices of raisin bread. Add 1 tablespoon of flour if you like a thicker, golden crust on the French toast. For extra flavor, add a teaspoon of vanilla extract. Top your French toast traditionally with butter and maple syrup, or try crushed walnuts, fresh raspberries and a sprinkling of powdered sugar.
Baked French Toast: Baked French toast is a popular variation on the bread pudding theme, ideally using whole slices of thick-cut bread. If the bread is already sliced, stack the slices in pairs or even threes until you reach the desired thickness. Soak the bread overnight in a custard of eggs and milk, lightly sweetened and flavored with nutmeg or other spices of your choice. Some recipes fill the bottom of the dish with butter and brown sugar, to make self-saucing French toast. Bake the French toast in the morning until the custard sets, then portion and serve hot.
Strata: Strata are layered casserole-type dishes typically served at breakfast or brunch. For best results, use dry raisin bread. If your bread is still fresh and moist, toast it before making the strata. Line the bottom of a greased baking dish with a single layer of raisin bread. Whisk together 4 eggs, 2 cups of milk and a pinch of salt. Pour 1/3 of the egg-milk mixture over the bread and sprinkle with cheese. Use sharp cheddar cheese, or try a combination of Jarlsberg and ricotta. Add a layer of apple slices and cooked sausage. Pour another third of the egg-milk mixture on top. Arrange a final layer of raisin bread. Pour the last of the egg-milk mixture on top and sprinkle with your choice of cheese. Bake at 325°F for approximately 40 minutes.
Bread Pudding: Bread pudding is the gold standard for desserts with leftover bread. Cinnamon raisin bread already contains two of the most commonly used bread pudding ingredients, so it is easily incorporated into most recipes. Butter slices of leftover raisin bread and either layer them in the baking dish, or dice the slices and fill your dish with cubes. Soak the bread in a custard of eggs and cream, and flavor the whole mixture with your favorite warm spices and citrus zest. Sprinkle with coarse sugar and bake until set, usually an hour or less depending on your baking dish.
Transform your raisin bread into a dessert by baking a raisin bread pudding. Cut your raisin bread into cubes and arrange them on the bottom of a greased baking dish. Beat together 2 eggs, 1/3 cup of sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and a pinch of salt. Gently stir in 1 1/3 cup of warm milk and 1 teaspoon vanilla extract. Pour the liquid over the bread and bake at 350°F for approximately 45 minutes. To vary this basic recipe, add chopped apples and replace the cinnamon and nutmeg with pumpkin pie spice.
Stuffing: One time-honored use of leftover bread is stuffing, whether to go with a holiday bird or just to make a weekend family meal a little more special. Raisin bread adds an interestingly different note to a traditional savory stuffing, with the warm spices and sweetness of the raisins providing a foil to the sage and onions. Alternatively, use the raisin bread to make a tart and sweet dressing with cranberries, orange juice and orange zest. Either stuffing complements a turkey or a pork roast.
Dipped Breakfast Sandwiches: Cut two slices of raisin bread for each sandwich, if the bread is not already cut. Butter one side of each, and fill them with thinly-sliced ham or patties of pre-cooked breakfast sausage. Close the sandwiches with the butter side in, and dip them in beaten egg long enough to soak the bread. Fry the sandwiches until crisp and golden, like a Monte Cristo or croque-monsieur. Serve hot with a choice of syrups or ketchup for dipping.
Courtesy of Rick Hall, About.com Nutrition Guide nutrition.about.com
NUTRIENT UNITS 1 Slice
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26.000 gPROXIMATES Water g Energy kcal Energy kj Protein g Total Lipid (Fat) g Carbohydrate, By Difference g Fiber, Total Dietary g Ash g MINERALS Calcium, Ca mg Iron, Fe mg Magnesium, Mg mg Phosphorus, P mg Potassium, K mg Sodium, Na mg Zinc, Zn mg Copper, Cu mg Manganese, Mn mg Selenium, Se mcg VITAMINS Vitamin C, Ascorbic Acid mg Thiamin mg Riboflavin - B-2 mg Niacin - B-3 mg Pantothenic Acid mg Vitamin B-6 mg Folate mcg Vitamin B-12 mcg Vitamin A, IU IU Vitamin A, RE mcg_RE Vitamin E mg_ATE LIPIDS Fatty Acids, Saturated g 4:0 Butyric g 6:0 Caproic g 8:0 Caprylic g 10:0 Capric g 12:0 Lauric g 14:0 Myristic g 16:0 Palmitic g 18:0 Stearic g Fatty Acids, Monounsaturated g 16:1 Palmitol g 18:1 Oleic g 20:1 Eicosen g 22:1 Erucic g Fatty Acids, Polyunsaturated g 18:2 Linoleic g 18:3 Linolenic g 18:4 Stearidon g 20:4 Arachidon g 20:5 EPA g 22:5 DPA g 22:6 DHA g Cholesterol mg Phytosterols mg AMINO ACIDS Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic Acid g Glutamic Acid g Glycine g Proline g Serine g
USDA Nutrient Database for Standard Reference, Release 12 (March 1998)
The wonderful aroma of raisin bread baking or toasting fills the kitchen and satisfies the appetite. Cinnamon is a favorite addition to raisin bread along with nuts, oats, fruits (such as apples or bananas) for extra delicious flavors.
RAISIN BREAD RECIPE #1
A delicious homemade raisin bread.
Ingredients:1 package active dry yeast
1/4 cup warm water
1 cup raisins
1/4 cup soft butter
1/4 cup sugar
1-1/2 teaspoons salt
1/2 cup scalded milk
3-3/4 cups all-purpose flour
2 eggs, beaten
Instructions:
1. Dissolve yeast in warm water. In a large bowl, combine raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool to lukewarm.
2. Stir in 1-1/2 cups of the flour; beat well. Add yeast mixture and the beaten eggs; mix to blend well. Add enough of the remaining flour to make a soft but stiff dough.
3. Turn out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic. Place dough in a lightly buttered bowl, turning once to grease the surface. Cover with a clean dish cloth; let stand in a warm place until doubled in bulk, about 1-1/2 hours.
4. Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into 2 loaves; place in 2 greased 8 x 4 x 3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double.
5. Bake at 375°F for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown. Remove loaves from pans and let cool on racks.
CINNAMON SWIRL RAISIN BREAD RECIPE #2
Cinnamon is always a favorite ingredient in raisin bread.
Dough Ingredients:1-3/4 cup unbleached bread flour
2 teaspoons sugar
3/4 teaspoon salt
1 teaspoon instant yeast
1-1/8 teaspoon cinnamon
1 egg, slightly beaten
1 tablespoon butter or margarine, melted or at room temperature
1/4 cup buttermilk, at room temperature
1/4 cup plus 2 tablespoons water, at room temperature
3/4 cup raisins, rinsed & drained
Cinnamon Swirl Ingredients:1/4 cup sugar
1 tablespoon cinnamon
Instructions:
1. Stir together the flour, sugar, salt, yeast and cinnamon in a large bowl or bowl of a stand mixer. Add the egg, butter, buttermilk, and water. Stir together with a wooden spoon or the paddle attachment until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and stiff.
2. Sprinkle flour on the counter, transfer the dough to the counter and begin kneading (or mixing on medium speed, switching to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead (or mix), if necessary, to achieve this texture. Knead by hand for approximately 10 minutes (or by machine for 6 to 8 minutes). The dough should pass the window pane test. Once it passes the test, knead in the raisins by hand to ensure even distribution. Lightly oil a large bowl and transfer the dough to the bowl, rolling to coat it with oil. Cover the bowl with plastic wrap.
3. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
4. Pat the dough into a 5 inch wide by 8 inch long rectangle about 1/3 inch thick. Sprinkle a generous amount of cinnamon sugar over the dough. Then working from the short side of the dough, roll up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension. The loaf will spread out as you roll it up, eventually extending to a full 8 to 9 inches long. Pinch the final seam closed with your thumbs. Rock the loaf around to even it out and push the ends in so that they are not tapered. Keep the surface of the loaf even across the top. Place the loaf in a lightly oiled 8.5 X 4.5-inch pan, mist the top with cooking spray and cover with plastic wrap or a kitchen towel.
5. Proof for 60 to 90 minutes or until the dough crests above the lips of the pan and is nearly doubled in size.
6. Preheat oven to 350°F. Once the loaf is proofed, place loaf pan on a rack in the middle of the oven. Bake the loaf for 20 minutes, then rotate the pan 180 degrees and bake for another 20 to 30 minutes. The finished bread should register at 190°F in the center and be golden brown on the top. It should make a hollow sound when thumped on the bottom.
7. Immediately remove from the pan. If desired, spread 1 tablespoon of melted butter on the top and sprinkle some more cinnamon sugar to create a sugary crust.
8. Cool for at least 1 hour before slicing or serving.
BANANA WALNUT RAISIN BREAD RECIPE #3
Ingredients:1/2 cup plus 2 tablespoons water (70 to 80°F)
3 tablespoons honey
4-1/2 teaspoons vegetable oil
1 egg yolk, lightly beaten
1 medium ripe banana, mashed
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3 cups bread flour
1-1/2 teaspoons active dry yeast
1/2 cup raisins
1/3 cup chopped walnuts
Instructions:
In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add raisins and walnuts.
Makes 1 loaf (2 pounds).
CINNAMON OAT RAISIN BREAD RECIPE #4
A tried-and-true favorite, this moist, fruity loaf is delicious, especially when toasted and served with hot chocolate. Use it to make French toast and cream cheese and jelly sandwiches, too.
Ingredients:1-1/2 cups milk
1/4 cup (4 tablespoons) butter
1 heaping cup dark and/or golden raisins (try currants or chopped dates as well!)
1 cup rolled oats
1/2 cup plus 1 tablespoon brown sugar, divided
2 teaspoons salt
2 tablespoons ground cinnamon
1 tablespoon active dry yeast or 2-1/2 teaspoons instant yeast
1/2 cup lukewarm water, 110°F
5-1/2 to 6 cups unbleached all-purpose Flour
Instructions:
1. Combine and heat the milk and butter (on the stove or in the microwave) until just hot to the touch (about 120°F). Transfer to a large bowl and add the raisins or other fruit, oat flakes, 1/2 cup brown sugar, salt and cinnamon; stir well and set aside.
2. In a separate bowl, dissolve the remaining tablespoon of brown sugar and active dry yeast in the water and let sit until bubbles appear. (If you are using instant yeast, skip this step; simply add all of the remaining ingredients to the milk mixture once it is cooled to lukewarm.) When the milk mixture has cooled to lukewarm, add the yeast mixture and mix well. Stir in the unbleached flour, 1 cup at a time, until the dough begins to pull away from the sides of the bowl.
3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes by hand, adding additional flour only as necessary to prevent sticking. You can also do this whole process in the bowl of an electric mixer, kneading the dough for 5 minutes. Place the dough in a lightly oiled bowl, turn to coat it on all sides, cover with plastic wrap and let rise in a cozy place until doubled in size, about 1-1/2 to 2 hours.
4. Punch down the dough, knead briefly on a lightly floured surface and divide in half. Shape into loaves and place into two lightly greased 8.5 x 4.5-inch loaf pans. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
5. Preheat the oven to 375°F. Bake for 30 to 35 minutes, until nicely browned. Near the end of the baking time, if the loaves are getting dark too quickly, cover them with a piece of aluminum foil, shiny-side up. Turn out onto a wire rack to cool.
Note: For a bit of crunch, add 1/2 cup chopped nuts along with the dried fruit. For fancy-looking loaves, drizzle them with a glaze of 1 to 2 tablespoons milk mixed into 2 cups confectioners' sugar. Be creative.
OATMEAL CINNAMON RAISIN BREAD RECIPE #5
Ingredients:1/2 cup whole wheat flour
1/2 cup packed dark brown sugar
1 teaspoon salt
1/2 cup butter
1 cup quick cooking oatmeal
1 cup raisins
2 cups boiling water
1 (1/4-ounce) package or 2-1/2 teaspoons active dry yeast
1/2 cup warm water
6 cups all-purpose or bread flour
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Instructions:
1. Combine whole wheat flour, dark brown sugar, salt, butter, quick cooking oatmeal (uncooked), and raisins in a large bowl; mix well. Add boiling water, stirring to melt the butter; cool to lukewarm.
2. Dissolve yeast in warm water; let stand for 5 minutes. Add to the oatmeal mixture and mix well. Add flour to make a soft dough. Turn out onto a floured surface and knead for 8 to 10 minutes, or until smooth and elastic. Place in a well-greased bowl, turning to grease the top. Cover and let rise in a warm place for 1 hour, or until doubled in bulk.
3. Punch the dough down, turn out onto a floured surface, and knead for 2 minutes. Divide the dough in half and let rest for 10 minutes. Roll each half into a 18 x 9-inch rectangle.
4. Combine sugar and cinnamon. Sprinkle over the rectangles, then roll-up, jelly roll fashion, beginning from the short end. Fold the ends over and place in greased loaf pans. Cover and let rise for 40 to 50 minutes, or until doubled in bulk.
5. Bake at 375°F for 40 to 45 minutes, or until done. Remove from the pans and cool on wire racks.
Makes 2 loaves.
RELATED RECIPE & INFORMATION LINKS
Wheat Foods Council: Information & Recipes
California Raisins: Raisin Bread Recipes
Cooks.com: Bread Recipes
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