Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Default raisin bread, heavy

My aunt use to make raisin brad that I loved and have never been able
to find any thing eqaul to it since she died. The only way I now how
to tell you about it, is that a loaf of it was heavy considering it was
bread. Does any one know how she may have made it ?
thanks

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Here is one recipe.

If you do a Google search for recipe raisin bread you will come up with
hundreds - many of them fairly similar.

There are also some recipes that are more like a fruitcake than bread.


Raisin Bread Recipe
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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=B0
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.

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floydm
 
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Here is a corn meal raisin bread recipe that I baked last week. It was
quite good and relatively dense.

SWEET CORN RAISIN BREAD
=========================
(photos and more information available at:
http://www.thefreshloaf.com/modules/...php?storyid=50)

1 cup corn meal
1/2 cup water

2-3 cups unbleached all-purpose flour
2 teaspoons instant yeast
3 tablespoon sugar
1 cup milk
1 1/2 teaspoons salt
2 tablespoons butter

1 cup raisins

1 egg yoke
1 teaspoon water
1 pinch salt
2 pinches sugar

Mix the corn meal and the water together in a small bowl and allow to
soak for half an hour.

Pour two cups of the flour in a bowl and combine with the yeast, sugar,
salt, and saffron. Make a well in the middle and pour in the corn meal
soaker, remaining milk, and butter. Stir until well blended.

Stir in the raisin and then add additional flour by the handful until
the proper consistency is reached (tacky to the touch but not sticky,
and clearing the sides of the bowl when mixed).

Pull the ball of dough out of the mixing bowl and place it onto a clean
work surface. Knead the dough for 10 to 12 minutes, until it begins to
feel smooth and satiny. Place the dough back into a clean, oiled bowl,
cover with plastic wrap, and allow the dough to rise until it has
doubled in size, roughly 90 minutes.

Remove the dough from the bowl and gently degas it, then shape into the
desired shape. Cover the dough with plastic wrap or a moist towel and
allow it to rise until doubled in size again, roughly 45 minutes to 1
hour.

While it is rising again, preheat the oven (and baking stone, if you
are using one) to 425.

When it has doubled in size, glaze the loaf with egg wash made from the
egg yoke, water, salt, and sugar. Score the loaf so that it doesn't
tear in the oven, and then place it into the preheated oven.

After 5 minutes, reduce the oven temperature to 350 degrees. After 15
minutes rotate the loaf so that it bakes evenly, and then bake it until
it is done. You'll know it is done when it is nice and brown, sounds
hollow when tapped on, and reaches an internal temperature of at least
185 degrees. In my oven this took around 40 to 45 minutes.

Allow the loaf to cool for at least half an hour before slicing.

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