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 recently have a little time, I was surfing on the web yesterday. In search of fresh, fascinating tips, inspiring dishes that I have never tasted before, to amaze my loved ones with. Searching for quite some time but couldn’t discover lots of interesting things. Right before I wanted to give up on it, I ran across this scrumptious and simple treat by chance on Suncakemom. The dessert looked so delicious on its snapshot, that required urgent actions.
It had been not difficult to imagine just how it is created, its taste and just how much my husband will like it. Mind you, it is extremely simple to keep happy the man when it comes to desserts. Anyways, I went to the page and simply used the detailed instuctions which were accompanied by great images of the method. It really makes life rather easy. I can suppose it’s a slight inconvenience to shoot pics down the middle of baking in the kitchen because you ordinarily have sticky hands therefore i sincerely appreciate the time and effort she put in to build this blogpost .
With that in mind I am encouraged presenting my own, personal formulas in a similar fashion. Many thanks the thought.
I had been tweaking the original recipe to make it for the taste of my loved ones. Need to say it absolutely was an incredible success. They prized the taste, the overall look and enjoyed having a sweet like this during a stressful week. They ultimately wanted even more, a lot more. Hence the next occasion I am not going to make the same mistake. I’m likely to twin the quantity to keep them delighted.
This Raisin Bread Recipe 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.