Raisins were considered a truly royal treat, and therefore it is not surprising that our ancestors, first of all, tried to “ennoble” the already precious bread with it. The result turned out to be so successful that to this day, buns, gingerbread and, of course, loaves of raisins stand apart from the bread assortment and are served most often on holidays and special occasions.
Raisin bread - general principles of preparation
• Dough for making bread with raisins can be kneaded in water, milk or whey. Flour is used both wheat and rye, often mixing both types.
• To make the bread rise well and its crumb to be porous, knead with yeast. You can take both fresh and dry, also called "fast", yeast.
• Any dough for baking bread must be salted and sweetened with sugar or honey. Vegetable or melted butter is always added to it. Since such bread is more related to butter baking, often the dough is kneaded with eggs.
• When kneading or baking any kind of bread with raisins in a bread machine, the order in which products are placed in its bowl should be strictly observed. Always first pour the liquid base (water, whey or milk), then add granulated sugar and salt, and only then pour the flour. The yeast is placed in a small depression in the flour. Lastly, raisins and other additional components of the dough are poured into the bowl, for example, peeled sunflower or pumpkin seeds.
• Raisins for making bread should be taken without stones, both light and dark look suitable. Before adding to the dough, it must be washed or scalded with boiling water, and then dried well. No moisture should remain on the raisins.
• Ready-made loaves are removed from the mold or bread machine immediately after baking and placed on a wire rack to cool so that the crisp does not become damp. Some types of rye bread are cooled during the first hour after baking, wrapped in a damp towel.
Oatmeal white bread with raisins in the oven
Ingredients:
• milk - 300 ml;
• sugar - 150 gr.;
• fresh yeast, alcohol or baking - 50 gr.;
• kilogram of flour;
• 200 gr. natural 72% butter;
• 370 gr. light raisins;
• two eggs;
• a spoon of salt;
• one yolk;
• cinnamon powder - 1 tsp.
Cooking method:
1. Rinse the raisins with warm water or scald with boiling water. Then shift in a small bowl and soak for about a quarter of an hour in warm water, then drop it into a colander. When all the water has come down, spread the raisins in a single layer on a paper towel to dry well from moisture.
2. Dissolve sugar and salt in slightly warmed milk. Add the yeast crumbled by hand and mix until the yeast is completely dissolved.
3. Pour two-thirds of the norm of the sifted flour into the resulting yeast mixture, stir everything with a spoon until a liquid homogeneous consistency is obtained. Cover the bowl with a cloth and set aside, preferably closer to heat.
4. After about 20 minutes, when the dough slightly increases in volume, introduce a loose egg and warm butter melted in a water bath, after mixing it with cinnamon powder.
5. Gradually introduce the remaining sifted flour and knead well by hand, laying on the table. At the very end, put raisins on the table and intervene, crushing the bread dough well with your hands.
6. Moisten round or square, high shape with non-stick coating from the inside with vegetable oil. If there is no such capacity, take any thick-walled dishes of a suitable size.
7. In the prepared form, transfer the bread dough, cover it and put in the heat for an hour. Do not cover, take a linen towel or napkin.
8. Beat the yolk. Lubricate the surface of the well-matched dough and place the mold in an oven heated to 200 degrees.
9. After about 50 minutes, check the readiness of the bread by piercing the loaf in the center with a wooden skewer.
Original bread with raisins - "Watermelon"
Ingredients:
• one egg;
• three tablespoons of white sugar;
• 400 gr. white high-quality flour;
• fine salt - 1 tsp;
• 18 gr. pressed baker's yeast;
• serum - 220 ml;
• beetroot juice;
• a large bunch of fresh parsley;
• large beets.
Cooking method:
1. Remove the cup from the bread maker and place it on the table. Pour in it, pre-warmed in heat, whey, break the egg.
2. Pour sugar, add salt and add all the flour previously sifted through a sieve.
3. From above put the yeast crushed by hands, insert the bowl back into the bread maker case and start the “Dough” program.
4. Peel the beets, grate the root crop on a fine grater. Put the vegetable chips on a sieve and place a bowl under it so that the juice flows into it.
5. Rinse the parsley, dry the branches of greens with a towel and chop with a blender. Transfer the chopped greens to cheesecloth, squeeze the juice.
6. Sort out the raisins and, having doused them with boiling water, dry. Alternatively, you can soak for 10 minutes in cold water.
7. Divide the finished bread dough into two approximately equal parts. Cut one of the halves in half.
8. Roll up most of the ball, slightly press down. Pour beet juice, a couple of spoons on the center of the resulting cake. Kneading a piece of dough well with your hands, knead it until it stains uniformly.
9. After this, put the raisins on the table, sprinkle it with flour, mix. Put the red dough on top and, gently crushing it with your hands, stir in the raisins.
10. Mix one small piece of the remaining dough with two tablespoons of parsley juice, and leave the other white. If the dough is not stained enough, add a little more “green” juice to it.
11. Roll out the white dough with a thin layer and wrap red in it, so that it is completely covered. From above, cover the workpiece with a thinly rolled green dough, giving it a round shape and shift into a round shape greased with vegetable fat. Cover with a cloth and set for half an hour for a distance in heat.
12. After that, place the bread pan in the oven and leave to bake at 180 degrees for 40 minutes.
Honey white bread with raisins in a bread maker
Ingredients:
• one egg;
• honey - a large spoon;
• 1.5 tablespoons of refined oil;
• half a glass of powdered milk;
• flour with a high content of gluten, wheat - 2.75 cups;
• rocky fine salt - 3/4 tsp;
• a quarter cup of dark raisins;
• a teaspoon of “instant” yeast;
• 260 ml of boiled water (cold);
• 30 gr. granulated sugar.
Cooking method:
1. Pour water at a temperature of about 38 degrees into the bowl that has been freed from the case.
2. Break the egg, add vegetable oil, salt, honey.
3. Pour in powdered milk, granulated sugar and flour.
4. On top, make a small depression and pour yeast into it.
5. Place the removable bread pan in the cabinet, close the lid.
6. On the control panel, install the program “Sweet bread”, select the size of the loaf - 750 grams, set the crust color yourself and turn on the bread machine.
7. During kneading, after the first suspension, pour the washed and well-dried raisins into the bowl.
Oven rye bread with raisins in the oven
Ingredients:
• one and a half glasses of drinking water;
• a small handful of light raisins;
• two tablespoons of unrefined sugar;
• two glasses of rye flour;
• 40 ml of high-quality olive oil;
• two glasses of white wholemeal flour;
• a spoon of boiled small salt;
• 7 gr. dry instant yeast.
Cooking method:
1. Transfer the white flour into a wide bowl. Add rye, salt, yeast, sugar and mix thoroughly.
2. Pour in warm water mixed with butter and knead the dough. It turns out to be soft, resembling plasticine and slightly sticky to the hands, but at the same time well behind the walls of the bowl.
3. In a bowl with rye dough, pour washed with water, dried raisins and knead it again. Form a ball of dough and transfer into a clean bowl moistened with oil, cover and set in heat for one and a half hours. You can tighten the dish with cling film.
4. Divide the doubled rye dough in two equal parts and form round or oval loaves from each.
5. Put the blanks on a baking sheet covered with parchment, cover with a towel and put in heat for at least an hour.
6. On the surface of the well-raised workpieces, make a few shallow transverse cuts and place the pan in a preheated oven.
7. For the first quarter of an hour, bake bread at 200 degrees, then lower the temperature to 170 degrees and continue to bake for another half hour.
8. Transfer the prepared rye bread to a wire rack until completely cooled.
Mixed wheat-rye bread with raisins in a bread machine
Ingredients:
• baking flour of the first grade - 250 gr.;
• an incomplete tablespoon of sugar (20 g.);
• rye flour - 150 gr.;
• 10 gr. fine rock salt;
• 50 ml of refined sunflower oil;
• peeled sunflower seeds - 100 gr.;
• 80 gr. dark soft raisins;
• 280 ml of drinking water;
• dry "fast" yeast - 8 gr.
Cooking method:
1. Sugar mix with yeast, dilute with warm water and pour the solution into the bread maker bowl. You can immediately pour water into the bowl and only after that add loose components to it.
2. Pour 100 grams of wheat flour. Gently mix several times with a wooden spatula and leave for 20 minutes.
3. Stir the remaining white flour with rye and salt. Lightly bake the seeds in a dry frying pan. Sort, wash and dry the raisins.
4. Pour the flour mixture to the slightly approaching dough in the bowl. On top lay the fried seeds, raisins, and pour the vegetable oil.
5. Place the bowl in the bread machine case, select the standard program “02”, indicate the color of the bread crust, the height of the loaf and turn on the bread machine.
6. After the last batch, open the lid, moisten your hands well with water and evenly distribute the dough over the bowl. Lightly dampen the top of the dough and leave it alone until the end of the program.
7. Remove the finished loaf from the bowl and cool under a damp terry towel, on the wire rack for an hour. Then wrap it with dry linen and soak in it for up to 2 hours.
Recipe for honey bread with raisins for a bread machine
Ingredients:
• oat flour - 50 gr.;
• a teaspoon of salt;
• white baking flour - 300 gr.;
• two tablespoons of honey;
• corn flour - 50 gr.;
• a small spoon of loose yeast;
• 1.5 large spoons of sugar;
• 1.5 tablespoons of powdered milk;
• homemade butter - 40 gr.;
• 260 ml of purified drinking water;
• kernels of pine nuts - 20 gr .;
• 40 gr. light or dark raisins;
• peeled pumpkin seeds - 10 gr.
Cooking method:
1. Dissolve sugar in warm water, dilute milk powder and pour the mixture into the bread maker bowl.
2. Add honey, salt, melted butter.
3. Pour oatmeal, corn, and double-seeded wheat flour into a shallow hole made in the flour, pour yeast.
4. Add dry washed raisins, pine nuts and pumpkin seeds to a frying pan in a bowl.
5. On the bread machine panel, set the basic baking mode for 4 hours. Choose the minimum loaf size, medium crust and turn on the appliance.
Raisin Bread - Cooking Tips and Useful Tips
• The splendor of a bread roll does not only depend on the correct kneading. In order for the dough to fit well, the flour should be sifted and preferably several times.
• All recipes for baking bread with raisins in a bread machine are designed for a small loaf size. To bake a larger bun, proportionally increase the rate of all products.
• Raisins can be pre-soaked in water, the berries will soften and increase in volume. After soaking, be sure to squeeze out the raisins well and dry well. If you knead the dough with your hands, roll the berries in the flour, it will collect the remaining moisture.
• Do not like crisp - sprinkle water on the bread from the spray bottle or wrap the loaf after baking for an hour in a damp towel and then in a dry one.
