• Andy

Raisin Bread

Updated: Apr 27


I have been on a quick bread kick lately. I have been playing around with ratios to see what I come up with. This one I made a few times and it's really good warm from the oven with melted butter, yum.

4 cups of unbleached flour or wheat flour

1 1/2 cups of buttermilk

1 1/2 cup of raisins or currants or a mixture of both

6 tablespoons of butter, cubed

2 eggs

3 tablespoons of raw sugar

1 tablespoon of baking powder

1 teaspoon of baking soda

1 teaspoon salt

1 egg

Directions

Preheat the oven to 350 degrees

In a large bowl mix together well the flour, salt, sugar, baking powder, and soda. Next using a pastry blender (see below) cut in the butter until the dough is coarse crumbs.

In another bowl whisk together the two eggs and the buttermilk.

Next, fold in the raisins into the flour mixture. Once combined start mixing in the buttermilk with a spoon. The dough will be very sticky, once it starts to hold together turn it out on a floured surface and knead until thoroughly mix: it should take out 10 to 12 strokes of the dough. Form into a ball.

Now you can go two ways here: You can grease a Pyrex bowl or 1 1/2 quart casserole, and place the dough in the bowl and then cut an X in the top of the dough - Or - you can cut the dough into four, form into balls and place in a square baking dish, make sure the ball is touching closely.

Whisk the remaining egg and brush on top of the bread.

Place in the oven and bake for about 1 hour 20 minutes or until a took pick comes out clean.

Let cool in the dish, bowl or casserole on a rack for 10 minutes before removing.

I have also dusted the top of the bread with cinnamon sugar prior to baking if you want a sweeter bread.

Enjoy Cooking

#Bread #Raisin #FallRecipes #Recipes #VariationsonCooking

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