Raisin was 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 was so successful as to this day, buns, gingerbread and, of course, loafs with raisins stand apart from the bread assortment and are served to the table most often on holidays and special occasions.
Bread with raisins - general principles of cooking
• Dough for baking bread with raisins can be kneaded in water, milk or whey. Flour is used as wheat and rye, often mixing both types.
• To make the bread rise well and its crumb was porous, the batch is made with the addition of yeast. You can take both fresh and dry, also called “fast”, yeast.
• Any dough for baking bread is necessarily salted and sweetened with sugar or honey. It is always added with vegetable or melted butter. Since such bread is more related to baked pastries, the dough is often mixed with eggs.
• When kneading or baking any kind of bread with raisins in the bread maker, you should strictly follow the order of placing the products in its bowl. Always first pour in a liquid base (water, whey or milk), then add granulated sugar with salt and only then pour the flour. Yeast put in a small depression in the flour. At the very least, add raisins and other additional ingredients to the bowl, for example, peeled sunflower seeds or pumpkins.
• Raisins for making bread should be taken without stones, it will fit both light and dark. Before adding to the dough, it must be washed or scalded with boiling water, and then dried well. On raisins should not remain moisture.
• Ready loaves are removed from the mold or bread maker immediately after baking and placed on the grid 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.
Sweet white bread with raisins in the oven
Ingredients:
• milk - 300 ml;
• sugar - 150 g;
• fresh yeast, alcohol or bakery - 50 g;
• kilogram of flour;
• 200 gr. natural 72% butter;
• 370 gr. light raisins;
• two eggs;
• a spoonful of salt;
• one yolk;
• cinnamon powder - 1 tsp.
Cooking Method:
1. Wash raisins with warm water or scald with boiling water. Then transfer to a small bowl and soak in warm water for about a quarter of an hour, then fold it in a colander. When all the water is gone, spread the raisins in one layer on a paper towel to dry well from moisture.
2. Dissolve sugar and salt in slightly warmed milk. Add the yeast, crushed by hand, and mix until the yeast is completely dissolved.
3. In the resulting yeast mixture, pour in two thirds of the norm of the sifted flour, stir everything with a spoon to obtain a liquid homogeneous consistency. Cover the bowl with a cloth and set aside, preferably closer to heat.
4. Approximately 20 minutes later, when the dough slightly increases in volume, add a loose egg and warm butter melted in a water bath, after mixing it with cinnamon powder.
5. Gradually add the remaining over-flour and knead well, placing it on the table. At the very end, place the raisins on the table and stir it in, kneading the bread dough well with your hands.
6. Round or square, high shape with non-stick coating, moisten the inside with vegetable oil. If there is no such container, take any thick-walled dishes of a suitable size.
7. Put the bread dough into the prepared form, cover it and put in the heat for an hour. Do not cover with a lid, take a linen towel or napkin.
8. Whisk the yolk. Grease them with the surface of a well-fit dough and put the mold in the 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 spoons of white sugar;
• 400 gr. white high-quality flour; • fine salt - 1 tsp;
• 18 gr. pressed baker's yeast;
• serum - 220 ml;
• beet juice;
• a large bunch of fresh parsley;
• large beetroot.
Cooking Method:
1. Remove the bowl from the bread maker and place it on the table. Pour into it, preheated in warm, whey, break the egg.
2. Pour in the sugar, add salt and pour all the flour that was previously transported through a sieve.
3. Place yeast-crushed yeast on top, put the bowl back into the bread maker body and start the “Dough” program.
4. Peel the beets, rub the roots with a small grater. Put the vegetable shavings on a sieve and place a bowl under it so that the juice flows into it.
5. Wash the parsley, dry the greens with a towel and chop up with a blender. Put crushed greens on gauze, squeeze juice.
6. Enumerate the raisins and, after pouring them with boiling water, dry. Alternatively, soak for 10 minutes in cold water.
7. Divide the finished bread dough into two roughly equal parts. Cut one of the halves in two.
8. Roll the ball up most of the time, press down lightly. Pour the beetroot juice, a couple of spoons on the center of the resulting cake. Well kneading a piece of dough with your hands, knead it before monochrome coloring.
9. After that, place the raisins on the table, sprinkle 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 spoons of parsley juice, and leave the other white. If the dough is not sufficiently colored, stir in a little more "green" juice.
11. Roll out the white dough with a thin layer and wrap the red dough in it so that it is completely closed. From above cover the blank with thinly rolled green dough, giving it a round shape and shift it into a greased, round shape. Cover with a sheet and set for half an hour for distance to 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 bread maker
Ingredients:
• one egg;
• honey - a big spoon; • 1.5 tablespoons of refined oil;
• half a cup of powdered milk powder;
• flour with a high content of gluten, wheat - 2.75 cup;
• stone fine salt - 3/4 tsp;
• a quarter cup of dark raisins;
• teaspoon of “instant” yeast;
• 260 ml of boiled water (cold);
• 30 gr. sugar.
Cooking Method:
1. Pour water at a temperature of approximately 38 degrees into a bowl emptied from the body.
2. Break the egg, add vegetable oil, salt, honey.
3. Pour dry milk, granulated sugar and flour.
4. From above make a small indentation and put yeast in it.
5. Place the removable bowl of the bread machine in the case, close the lid.
6. On the control panel, install the program “Sweet bread”, select the size of the loaf - 750 grams, set the color of the crust yourself and turn on the bread maker.
7. During the kneading, after the first pause, pour into the bowl the washed and well dried raisins.
Rye yeast bread with raisins in the oven
Ingredients:
• one and a half glasses of drinking water;
• a small handful of bright raisins;
• two tablespoons of unrefined sugar;
• two glasses of rye flour;
• 40 ml of high-quality olive oil;
• two glasses of white flour;
• Spoon of evaporated fine salt;
• 7 gr. dry instant yeast.
Cooking Method:
1. Sieve the white flour in 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 soft, resembling clay and a little sticky to the hands, but at the same time well lagging behind the walls of the bowl.
3. Pour the water-washed, dried raisins in a bowl with rye dough and knead it again. Form a ball of dough and transfer to a clean bowl, moistened with butter, cover and place in heat for half an hour. You can tighten the pot with food film.
4. Divide the doubled rye dough into two equal parts and form round or oval loaves from each.
5. Put the blanks on a baking tray made with parchment, cover with a towel and put in heat for at least an hour. 6. On the surface of well-raised blanks, make several shallow transverse cuts and place the baking sheet in a preheated oven.
7. 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. Ready rye bread to cool completely shift to the grid.
Mixed wheat-rye bread with raisins in bread maker
Ingredients:
• baking flour of the first grade - 250 gr .;
• 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. Mix the sugar with yeast, dilute with warm water and pour the solution into the bowl of the bread maker. You can immediately pour water into the bowl and only then add loose components to it.
2. Pour 100 grams of wheat flour. Mix gently several times with a wooden spatula and leave for 20 minutes.
3. Mix the remaining white flour with rye and salt. Season the seeds lightly in a dry frying pan. Sort, wash and dry the raisins.
4. Fill the flour mixture to the slightly mixed dough in the bowl. Top roasted seeds, raisins, and pour vegetable oil.
5. Place the bowl in the bread maker body, select the standard program “02”, indicate the color of the bread crust, the height of the loaf and turn on the bread maker.
6. After the last kneading, open the lid, moisten hands well with water and evenly distribute the dough in the bowl. Lightly moisten the top of the dough and leave it alone until the end of the specified program.
7. Remove the prepared loaf from the bowl and cool it under an wet towel, on the grill for an hour. Then wrap dry linen and soak in it even before 2 hours.
Recipe for honey bread with raisins for bread machine
Ingredients:
• oatmeal - 50 gr .;
• a teaspoon of salt;
• white baking flour - 300 gr .;
• two spoons of honey;
• corn meal - 50 gr .;
• small spoon of loose yeast; • 1.5 large spoons of sugar;
• 1.5 spoons of powdered milk;
• homemade butter - 40 gr .;
• 260 ml of purified drinking water;
• Pine nut kernels - 20 g;
• 40 gr. light or dark raisins;
• peeled pumpkin seeds - 10 gr.
Cooking Method:
1. Dissolve the sugar in warm water, dissolve the dry milk and pour the mixture into the bowl of the bread maker.
2. Add honey, salt, melted butter.
3. Pour the oatmeal, cornmeal, and double-seeded wheat flour into a shallow hole made in the flour, add yeast.
4. Add dry washed raisins, pine nuts and pumpkin seeds roasted in a dry frying pan to the bowl.
5. On the bread maker's panel, set the main baking mode for 4 hours. Select the minimum loaf size, medium crust and turn on the device.
Bread with raisins - cooking tricks and useful tips
• The pomp of bread loaf does not depend only on the correct kneading. In order for the dough to fit well, the flour should always be crossed and preferably several times.
• All recipes for baking bread with raisins in a bread maker are designed for a small loaf size. In order to bake a bigger loaf, proportionally increase the rate of all products.
• Raisins can be pre-soaked in water, berries will soften and increase in volume. After soaking, be sure to squeeze the raisins well and dry well. If you knead the dough, roll the berries in flour, it will collect the remnants of moisture.
• Do not like crisp - sprinkle water on bread from the dispenser or wrap the loaf after baking for an hour in a wet towel, then dry.
