New recipes

Raisin Loaf

Raisin Loaf

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The bakers at London's St. John Bakery shape these loaves into free-form bâtardes. For the best results in your home kitchen, set them up and bake them in metal loaf pans.


  • 1 cup (scant) raisins (about 4 ounces)
  • 1 cup (scant) currants (about 4 ounces)
  • 1 1/2 teaspoons active dry yeast
  • 2 3/4 cups bread flour (about 14 ounces) plus more for surface and dusting
  • 2 tablespoons unsalted butter, room temperature, plus more for pan
  • 2 1/2 teaspoons fine sea salt

Recipe Preparation

  • Place raisins and currants in a medium bowl; add 1 1/2 cups hot water. Cover and let soak overnight. Drain, reserving 1/2 cup soaking liquid.

  • Pour 1 cup warm water (105°1-15°) into a small bowl. Sprinkle yeast over; let stand until dissolved, about 10 minutes. Place 2 3/4 cups flour and 2 Tbsp. butter in the bowl of a stand mixer with a dough hook attached. Mix on medium speed until butter is blended, about 2 minutes. Add yeast mixture and reserved soaking liquid from raisins and currants; beat on low speed for 4 minutes. Add raisins, currants, and salt; mix for 5 minutes.

  • Transfer dough to a floured work surface (dough will be very soft). Form into a ball, adding just enough flour (about 2-4 Tbsp.) to prevent dough from sticking to your hands. Transfer to a bowl; dust top with additional flour, cover with a kitchen towel, and refrigerate for 1 hour.

  • Transfer dough to work surface; shape into a ball. Return to bowl, sprinkle with flour, and let rise in a warm, draft-free area until doubled in size, about 3 hours.

  • Butter two 8x4x2" metal loaf pans. Transfer dough to work surface. Divide dough in half. Form each half into a loaf shape and place in a prepared pan. Dust dough with flour, cover with kitchen towels, and let rise until dough reaches tops of pans, about 2 hours.

  • Place one rack on bottom shelf of oven and another on middle shelf; preheat to 400°. Add water to an 8x8x2" metal pan to a depth of 1"; place on bottom rack. Bake bread on middle rack for 40 minutes. Carefully remove pan with water. Remove bread from pans. Lay loaves on sides on a baking sheet; bake 5 minutes. Turn loaves onto other side; bake 5 minutes. Turn right side up and bake until done, about 5 minutes. Let cool completely on a wire rack.

Recipe by Fergus Henderon,

Nutritional Content

Makes 2 loaves (12 slices per loaf), 1 slice contains: Calories (kcal) 104.1 %Calories from Fat 10.4 Fat (g) 1.2 Saturated Fat (g) 0.6 Cholesterol (mg) 2.5 Carbohydrates (g) 21.2 Dietary Fiber (g) 1.1 Total Sugars (g) 8.9 Net Carbs (g) 20.0 Protein (g) 2.3 Sodium (mg) 116.6Reviews Section

Recipe Summary

  • ¼ cup margarine
  • ¾ cup packed brown sugar
  • 2 eggs
  • 1 cup orange juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup dried apricots, chopped
  • 1 cup raisins
  • ½ cup pecans, coarsely chopped
  • 1 tablespoon orange zest
  • 3 tablespoons apricot jam
  • 1 tablespoon water

Whisk together flour, baking powder, and salt. Stir in apricots, raisins, nuts, and rind.

In a large bowl, beat together butter or margarine, sugar, and 1 egg until smooth. Beat in second egg. Blend in orange juice. Pour in flour mixture all at once, and stir just to moisten. Scrape into greased 9 x 5 x 3 inch loaf pan.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes, and then remove loaf from pan.

Stir apricot jam and water together, and heat. Put through strainer. Spoon glaze over hot loaf. Cool on wire rack.

Ingredient Notes

  • Raisins - You can use any kind of raisin you like. I have used Thompson raisins here. I have used Sultanas and Golden Raisins in the past. Or use a mixture, if you like.
  • Milk - Milk in yeast bread doughs provides wonderful flavour and texture. That said, if you aren't wanting to use dairy, you can replace it with an equal amount of water.
  • Butter - Likewise, the melted butter provides nice flavour in this loaf, but can be replaced with an equal amount of liquid oil, such as vegetable, canola or any neutral-tasting oil.
  • Flour - unbleached all purpose flour is always my first choice for yeast bread baking. If you don't have unbleached, regular all purpose flour is fine. If you only have bread flour, it can be used, but you will probably need less flour over-all. If you like, you can replace up to 1 cup of the all purpose flour with whole wheat flour. (You may need less flour over-all if you add whole wheat flour and your loaf will be more dense in texture.)
  • Yeast - You can use either active dry yeast or regular instant yeast here (such as SAF Brand). As this is a classic two-rise recipe, rapid or quick rise yeast isn't recommended here.
  • You will also need: Egg (1) and salt

Recipe Summary

  • 1 cup rolled oats
  • ¾ cup molasses
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 ½ cups boiling water
  • 1 tablespoon white sugar, divided
  • ¼ cup warm water (about 100 degrees F/38 degrees C)
  • 2 ½ teaspoons active dry yeast
  • 4 ½ cups bread flour
  • 1 ½ cups raisins

Place oats, molasses, butter, and salt into the bread maker bowl add the boiling water.

Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.

Pour warm water into the reserved sugar in the small cup add yeast.

Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.

Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.

Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans cover each with a damp towel and allow to rise for about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.


  • 3 1/2 to 3 3/4 cups all-purpose flour, divided
  • 1/4 cup granulated sugar
  • 2 (1/4-oz.) envelopes active dry yeast
  • 1/2 cup milk
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups raisins
  • 2 tablespoons butter, melted
  • 1 cup powdered sugar
  • 1 1/2 tablespoons milk
  • 1/4 teaspoon almond extract

Prepare Loaves: Combine 1 1/4 cups flour, 1/4 cup granulated sugar, and 2 envelopes yeast in a large bowl. Heat milk, 1/2 cup water, and 1/4 cup butter in a saucepan to 120º to 130º. Add to flour mixture beat at medium speed with an electric mixer 2 minutes, scraping bowl often. Add eggs, 1 at a time, beating well after each addition. Add 3/4 cup flour, 1 1/2 tsp. salt, and 1 tsp. vanilla beat 2 minutes at high speed. Toss together raisins and 1/4 cup flour stir into dough. Add enough remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface knead 5 minutes or until smooth and elastic. Place ina lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Punch dough down let stand 15 minutes.

Divide dough in half shape each half into an 8-inch loaf. Place in 2 greased 8 1/2- x 4 1/2-inch loaf pans. Cover let rise in a warm place (85º), free from drafts, 30 minutes or until doubled in bulk.

Preheat oven to 375°. Bake at 375º for 25 minutes or until loaves sound hollow when tapped. Cool in pans 10 minutes transfer bread to wire racks. Brush loaves with 2 Tbsp. melted butter, and cool completely.

Prepare Glaze: Stir together all ingredients in a small bowl until smooth. Drizzle glaze over tops of loaves.


This easy raisin pecan loaf cake is always a hit when I serve it.

I love this loaf cake because it’s super easy. Plus, it makes two loaf pans so you have an extra to give to a neighbor or a friend or serve them both! The cake is made with a yellow cake mix and delicious spices. You probably have everything on hand already. I love when I can just whip up a dessert with what is in my pantry. When you need a no-fuss dessert…this is it! This loaf cake is also wonderful with coffee in the morning.

Ingredients needed

Full recipe + amounts can be found in the recipe card below.

  • Flour: I used cake (wheat) flour but you can use all purpose or bread flour too. Stoneground flour will need a little extra rising time but most commercial bread flours will react the same as all purpose or cake flour.
  • Yeast.
  • Milk / Water: I used half milk and half water but you can use only milk or only water if you prefer.
  • Sugar.
  • Spices. Cinnamon, nutmeg and ground ginger.
  • Butter. You can use vegetable/canola oil too if you prefer.
  • Raisins. Use any dried fruit you like or substitute with chocolate chunks/chips.
  • Salt.

The Spruce / Abbey Littlejohn

Place the ingredients in the bread machine pan in the order listed: water, butter, salt, brown sugar, bread flour, nonfat dry milk, and ground cinnamon.

The Spruce / Abbey Littlejohn

Make a small well in the ingredients with your finger. Add the active dry yeast to the well this will ensure the proper timing of the yeast reaction.

The Spruce / Abbey Littlejohn

Process the bread in the bread machine at the sweet, rapid, or timed cycle, or according to manufacturer's directions.

The Spruce / Abbey Littlejohn

Add the raisins at the fruit and nut signal (about 30 to 40 minutes into the cycle, depending on the machine). If you add them in the beginning, the raisins will be pulverized.

The Spruce / Abbey Littlejohn

Allow the bread machine to proceed through its cycle and bake the bread.

The Spruce / Abbey Littlejohn

Remove the bread from the pan and place on a rack to cool completely before serving.

The Spruce / Abbey Littlejohn

Serve with room temperature butter and enjoy.

The Spruce / Abbey Littlejohn

  • It's important to add ingredients to the bread machine in a certain order: liquids, dry ingredients, yeast. By adding the yeast last, you ensure that it remains separate from the liquids until the kneading cycle. Bread machines vary and some work best with ingredients in a different order review your machine's directions just in case.
  • If you live at a high altitude, be sure to adjust bread machine recipes just like you would oven-baked goods.

Recipe Variations

  • Swap raisins for currants or dried cranberries if you like.
  • Add 1/2 cup of chopped and toasted walnuts or pecans along with the dried fruit.

Is it OK to Use Regular Flour in a Bread Machine?

Often thought of as "regular" flour, all-purpose flour is a good substitute for bread flour, even in a bread machine. The difference between the two is that bread flour includes more gluten, which gives bread more rise. For the most part, you won't notice the difference when making this bread with all-purpose flour.

Can Bread Be Left in the Bread Machine?

It is best to remove baked bread from the bread machine and pan as soon as possible. Many machines have a "keep warm" setting that lasts for about an hour. While it won't overbake the bread, the crust will get harder. The bigger concern is that the residual heat inside the machine can cause condensation and make the bread soggy. If you want fresh-baked bread ready for breakfast, utilize your bread machine's delayed start function. Set it to start early in the morning so you wake up to the lovely aroma of fresh-baked bread and a delicious meal.

Boiled Raisin Loaf Cake Recipe – War Cake Recipe

This is called War Cake because it was made in Canada during world war 2 and was shipped out. Some recipes needs to be sit for a week for the fruits to mature, but this one can be sliced in a day.

Boiled raisin cake is a type of raisin cake whereby various ingredients are first boiled, after which the batter is placed in cake pans then baked. It is sometimes prepared with the omission of some standard cake ingredients, such as butter, eggs or milk. Boiled raisin cake may have a moist consistency. The cake dates back to the time of the American Civil War (1861–1865), when it was prepared in frontier areas using the Dutch oven. Basic versions during this time were typically prepared using only raisins, sugar and a fat, such as vegetable shortening or lard. Boiled raisin cake has been referred to as a type of war cake.

I had a bunch of raisans lying in the cabinet, i bought a whole lot of seedless raisans to bake plum cake for christmas. I had some extras, so i looked online for raisan cake and came across this recipe. It was very easy to make so i tried immediately. The cake turned out so moist, the raisan in the cake was so plump and juicy.

This cake is a make ahead cake, you have to bake it a day before you want to slice it, this way the raisans will mature and be very juicy.

Watch the video: Entertv: Σταφιδόψωμα από τον Άκη Α