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
Well, considering no one knows who your aunt was, I would have to say no.
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 Your Guide, Diana Rattray From Diana Rattray, Your Guide to Southern U.S. Cuisine. FREE Newsletter. Sign Up Now!
A delicious homemade raisin bread.
INGREDIENTS:
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.
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:
2-3 cups unbleached all-purpose flour
2 teaspoons instant yeast 3 tablespoon sugar 1 cup milk 1 1/2 teaspoons salt 2 tablespoons butter1 cup raisins
1 egg yoke 1 teaspoon water 1 pinch salt 2 pinches sugarMix 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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