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 recently have some time, I had been searching on the web last week. Attempting to find new, fascinating tips, inspirational meals that We have never tried before, to amaze my loved ones with. Looking for quite some time yet could not come across any interesting stuff. Right before I wanted to give up on it, I discovered this tempting and simple dessert by chance. The dessert seemed so scrumptious on its photos, it called for quick action.

It had been easy to imagine the way it is created, how it tastes and just how much my husband is going to want it. Actually, it is quite easy to impress him in terms of cakes. Anyway, I visited the blog: Suncakemom and used the comprehensive instuctions that have been accompanied by impressive photos of the method. It really makes life much easier. I can suppose it’s a slight inconvenience to take photographs in the middle of cooking in the kitchen because you usually have sticky hands therefore i seriously appreciate the commitment she devote for making this blogpost and recipe easily followed.

With that said I’m encouraged presenting my very own recipe in a similar fashion. Many thanks the concept.

I was fine tuning the main mixture create it for the taste of my loved ones. I have to say that it was an incredible outcome. They prized the flavour, the thickness and loved having a treat such as this during a busy week. They quite simply requested lots more, more and more. Thus the next occasion I’m not going to make the same miscalculation. I am going to multiply the quantity to get them delighted.

Original Raisin Bread Recipe 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.