Raisin Bread Recipe
How far our knowledge can reach in the ever expanding universe or does it matter? Make a raisin bread to find the answer of all times.
As I lately have a little time, I was browsing on the web yesterday. Attempting to find new, fascinating ideas, inspirational meals that I have never used before, to treat my family with. Searching for quite some time yet could not find lots of interesting things. Right before I wanted to give up on it, I found this tempting and easy treat by chance on Suncakemom. It looked so delicious on its photos, it called for urgent action.
It absolutely was easy to imagine the way it’s made, how it tastes and how much my husband will probably want it. Mind you, it is quite easy to delight the man when it comes to desserts. Yes, I am a blessed one. Or perhaps he is.Anyways, I went to the site and then used the detailed instuctions that have been combined with superb shots of the operation. It just makes life much easier. I could suppose it’s a bit of a hassle to shoot photographs down the middle of cooking in the kitchen as you will often have gross hands and so i really appreciate the hard work she devote for making this post and recipe easily implemented.
That being said I am empowered to present my own, personal dishes similarly. Many thanks the concept.
I had been fine tuning the initial mixture to make it for the taste of my family. I must mention it had been a terrific outcome. They loved the taste, the structure and enjoyed getting a sweet such as this during a lively workweek. They basically wanted even more, more and more. Thus next time I am not going to commit the same miscalculation. I’m going to double the volume .
This Raisin Bread is from SunCakeMom.
In a large bowl add the flour, eggs, butter, yeast, milk and the raisins.
Knead them together.
With oiled or floured hands gather the dough into a ball then gently apply a thin coat of oil on it that will prevent it from drying out.
Cover it then put it to a 68°F – 81°F / 20°C – 27°C place to rise for 60 – 120 minutes. Most likely it won’t double due to the weight of the raisins but it should be raised and softer than at the beginning.
This recipe is for two loaf so cut the dough into two.
Gently form the dough into a log and put it into a bread pan.
Cover the dough again and put it back to the 68°F – 81°F / 20°C – 27°C place to rise for 30 – 60 minutes.
Whisk egg yolk with a bit of water or vanilla extract and brush it on top of the dough.
Put the dough onto the bottom rack of a preheated 365°F / 180°C oven and bake it until its top is getting a lovely golden brown color, for about 30 – 40 minutes.
