Recipe For Raisin Bread

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 a little time, I was searching on the internet last week. Trying to find new, intriguing tips, inspiring recipes that I’ve never tested before, to surprise my family with. Searching for a while yet could not come across lots of interesting stuff. Right before I thought to give up on it, I ran across this delicious and simple treat simply by chance. It looked so yummy on its image, it called for rapid actions.

It was simple enough to imagine the way it’s created, its taste and just how much my hubby is going to love it. Mind you, it is extremely simple to keep happy him when it comes to cakes. Anyways, I went to the site: Suncakemom and then used the simple instuctions that had been accompanied by superb pics of the method. It just makes life faster and easier. I can suppose it’s a slight effort to take photos in the middle of cooking in the kitchen because you usually have sticky hands therefore i really appreciate the commitment she placed in to make this blogpost .

With that in mind I’m empowered to present my personal recipe similarly. Many thanks for the concept.

I had been tweaking the main formula to make it for the taste of my family. I can tell you that it was an awesome success. They enjoyed the flavour, the structure and enjoyed getting a delicacy like this in the middle of a hectic week. They basically wanted lots more, many more. So next time I’m not going to commit the same miscalculation. I am likely to multiply the quantity to make them happy.

Recipe For Raisin Bread first published on 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.