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 lately have some time, I had been browsing on the web a few days ago. Looking for fresh, exciting tips, inspiring meals that We have never used before, to amaze my loved ones with. Hunting for a while but couldn’t come across too many interesting stuff. Just before I thought to give up on it, I came upon this scrumptious and easy dessert simply by luck at Suncakemom. The dessert seemed so delicious on its photo, that called for instant actions.

It absolutely was not so difficult to imagine the way it is made, its taste and how much boyfriend will want it. Mind you, it is extremely easy to delight the guy when it comes to cakes. Anyhow, I went to the page and used the comprehensive instuctions that were coupled with superb snap shots of the process. It really makes life quite easy. I can suppose it is a slight inconvenience to shoot photographs in the middle of cooking in the kitchen as you may usually have gross hands so I seriously appreciate the time and effort she placed in to make this post and recipe easily implemented.

With that said I am inspired to present my personal recipe in the same way. Many thanks for the idea.

I had been tweaking the initial recipe create it for the taste of my family. I’ve got to mention it was an awesome success. They enjoyed the taste, the consistency and enjoyed getting a delicacy like this in the midst of a stressful week. They quite simply demanded more, a lot more. Thus next time I am not going to commit the same miscalculation. I am likely to multiply the amount to make them pleased.

This Raisin Bread is from 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.