Dissolve 1/2 cup sugar, 1 package rapid rise and 1 package regular yeast in 3 1/2 cups warm water, 3 tablespoons oil and 1 teaspoon salt. Stir to mix. Let stand 5 minutes. Add 8 cups flour; knead, adding flour as necessary to make soft dough. Grease entire surface of dough, place in bowl, cover with damp dish towel. Let rise in warm place for approximately 1 hour until dough is double in size.
Punch down, divide into 4 pieces. Flour surface, roll out (with rolling pin) to approximately 9';x13';. Take 1 tablespoon water, gently rub surface. Sprinkle cinnamon and sugar mixture generously. Add 1/2 cup moist raisins. Roll dough to form loaf. Place in greased bread pan, pinch down ends to seal filling (seam down). Butter top with butter. Let rise until double in size.
Preheat oven to 400 degrees. Bake in middle of oven for 25 minutes. Remove from pans, cool on rack, butter tops again while hot.I need a non-bread-making machine Raisin bread recipe, anyone got one?
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
PREPARATION:
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. 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. 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. Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double. Bake at 375掳 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.I need a non-bread-making machine Raisin bread recipe, anyone got one?
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. 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. 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. Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double. Bake at 375掳 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
Original recipe yield: 32 servings
INGREDIENTS
1 1/2 cups warm milk (110 to 115 degrees F)
1 cup mashed potatoes (without added milk and butter)
1/2 cup butter or margarine, melted
1/4 cup sugar
2 teaspoons salt
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
6 1/2 cups all-purpose flour
1 1/2 cups raisins
FILLING:
1/2 cup sugar
2 teaspoons ground cinnamon
2 tablespoons butter or margarine, melted
DIRECTIONS
In a large bowl, combine the milk, potatoes, butter, sugar and salt. In a mixing bowl, dissolve yeast in warm water.
Add potato mixture and 2 cups flour; beat until smooth.
Fold in raisins. stir in enough remaining flour to form a soft dough. turn onto a lightly floured surface; knead until smooth and elastic, about 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; divide in half.
Roll each portion into a 16-in. x 8-in. rectangle. Combine sugar and cinnamon; sprinkle over rectangles to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.
Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans.
Cover and let rise for 30 minutes or until doubled. Brush with butter.
Bake at 350 degrees F for 40-45 minutes or until golden brown.
Remove from pans to wire racks to cool.
Hearty Raisin Bread
Original recipe yield: 32 servings
INGREDIENTS
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, melted
1/4 cup honey
2 teaspoons salt
1 1/2 teaspoons ground cinnamon
2 eggs
3 cups whole wheat flour
3 1/2 cups all-purpose flour
2 cups raisins
1 egg white
2 tablespoons cold water
DIRECTIONS
In a mixing bowl, dissolve yeast in warm water.
Add the milk, butter, honey, salt, cinnamon, eggs and whole whet 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 9-in. x 5-in. x 3-in. loaf pans.
Cover and let rise until doubled, about 45 minutes.
Beat egg white and cold water; brush over dough.
Bake at 375 degrees F for 35-40 minutes or until golden brown.
Cover loosely with oil if top browns too quickly.
Remove from pans to wire racks to cool.
hope these help. enoy.
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