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 had been browsing on the web a few days ago. Looking for new, fascinating ideas, inspirational dishes that We have never used before, to treat my family with. Looking for a long time yet couldn’t discover too many interesting stuff. Right before I wanted to give up on it, I stumbled on this scrumptious and simple treat simply by chance at Suncakemom. The dessert looked so delightful on its pic, that required urgent action.
It had been simple enough to imagine how it is made, its taste and how much boyfriend will probably enjoy it. Mind you, it is very easy to please him when it comes to cakes. Yes, I am a lucky one. Or possibly he is.Anyway, I got into the website and then used the step-by-step instuctions that were coupled with great pics of the operation. It really makes life rather easy. I could suppose it is a slight hassle to take photographs down the middle of cooking in the kitchen as you may normally have sticky hands so I highly appreciate the effort and time she placed in to make this post .
Having said that I’m encouraged to present my own formulas in a similar way. Thanks for the idea.
I was fine tuning the main recipe to make it for the taste of my loved ones. I have to tell you it was a great outcome. They prized the flavour, the overall look and enjoyed having a treat like this during a stressful workweek. They basically wanted lots more, a lot more. Thus the next occasion I am not going to commit the same mistake. I’m gonna twin the amount .
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.