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 most recently have some time, I was surfing on the internet yesterday. On the lookout for new, challenging ideas, inspiring meals that We have never tested before, to delight my loved ones with. Looking for a long time unfortunately could not come across any interesting stuff. Right before I thought to give up on it, I discovered this delightful and easy dessert by chance. It seemed so fabulous on its pic, that called for prompt action.

It was simple enough to imagine how it’s created, its taste and just how much my husband will probably enjoy it. Mind you, it is very simple to keep happy him in terms of cakes. Yes, I’m a blessed one. Or perhaps he is.Anyway, I got into the site: Suncakemom and then followed the step by step instuctions that had been accompanied by impressive graphics of the operation. It really makes life much simpler. I could imagine that it is a bit of a hassle to shoot snap shots in the middle of baking in the kitchen because you most often have gross hands so I really appreciate the time and energy she put in to build this post and recipe easily followed.

With that said I’m inspired presenting my personal formulas in the same way. Many thanks the idea.

I was tweaking the original mixture create it for the taste of my family. I must mention it turned out a great success. They loved the flavor, the structure and enjoyed having a sweet such as this during a busy week. They ultimately demanded even more, a lot more. Thus the next time I’m not going to commit the same mistake. I am likely to twin the quantity .

Recipe For Raisin Bread was first invented by 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.

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