Raisin Bread

Raisin Bread

 

The older we get, the greater the need to pick up memories from the past. Under the slogan ‘do you remember?’, events and situations often pass the mind’s eye. That’s how a memory of my grandmother emerged. My granny who regularly ate raisin bread, spread with a layer of creamy butter, topped with a slice of cheese and spread with a thick layer of apple butter. Yes ineed, cheese with apple butter. I do vividly remember the first time I saw my grandmother enjoy while she was feasting to the fullest on her homemade raisin bread with this unusual combination of sweet and savory. Curious and fascinated as I was then already, by everything to do with food, I just had to try and taste it. The fact that I always top my slice of raisin bread with cheese and apple butter ever since, shows clearly how much I loved it then and still do I guess. It is this memory that suddenly makes me get an incredible appetite for raisin bread. I know that my husband is a big fan of raisin bread too. Coincidentally, his mother used to prepare this regularly in the past and she has detailed the recipe of it thoroughly in her recipe book. The famous recipe book of my unfortunately prematurely deceased mother-in-law, I’m so glad this is well preserved. All those countless recipes listed in it, whose existence I didn’t even know of, comes to me again very handy. So let’s get started!

The preparation for this raisin bread itself is not difficult, it just takes some time, partly due to the rising of the dough. The personal touch my mother-in-law gave to the recipe are cinnamon, lemon zest and sliced almonds. This makes the bread gets that extra fresh sweet, aromatic flavor it deserves.

This bread is delicious with a weekend breakfast or of course can be enjoyed just as a snack. By the way, did you know that raisin bread is the most suitable bread for freezing? After freezing and defrosting the bread, the flavor of the raisins is drawn even better in the bread. The taste then is indescribable georgeous.

In terms of cooking, tradition has a lot of goodies. A Roman philosopher once wrote: ‘One who can enjoy his memories, lives twice’. In my view, the reference to this raisin bread can not be defined more effective than this!

 

Rozijnenbrood

 

 

Recipe Raisin Bread

Prep Time: 3 hours

Cook Time: 25 minutes

Total Time: 3 hours, 25 minutes

Recipe Raisin Bread

Ingredients:

  • 350 gr flour
  • 1½ dl semi-skimmed milk
  • 20 gr yeast
  • 50 gr butter
  • 50 gr caster sugar
  • 200 gr raisins
  • 1 egg
  • 1 tsp cinnamon
  • 5 g salt
  • zest of 1 lemon
  • 20 gr sliced almonds (or quantity to choice)
  • sunflower oil or other neutral oil for greasing the cake pan

Directions:

  1. Put the flour in a bowl and stir in the salt, cinnamon and sugar.
  2. Melt the butter in a saucepan over low heat and pour in the milk.
  3. Put the yeast in a small bowl.
  4. When the butter/milk mixture feels lukewarm, then stir with a part of this, the yeast liquid.
  5. Make a well in the center of the flour and pour in the liquid yeast.
  6. Stir it and gradually add the rest of the butter/milk mixture into the flour.
  7. Stir in the egg until a fine dough.
  8. Dust your work surface lightly with flour, remove the dough from the bowl, add the lemon zest and raisins and knead by hand for 10 minutes until smooth and until it let go of the hands.
  9. Put the dough back into the bowl, cover with a damp cloth and let rise at room temperature for 1½ hours.
  10. Grease a cake pan of 22 cm lightly with sunflower oil or other (neutral) oil.
  11. Knead the dough firmly again and shape into a bread.
  12. Put the bread in the pan, cover with plastic wrap and let rise for 30 minutes.
  13. Preheat the oven to 175°C/350°F (no fan) or 160°C/320°F (fan).
  14. Grease the bread lightly with water and sprinkle with the sliced almonds.
  15. Bake the bread for approx 25 minutes until the top is dark brown and the almonds are light brown in color.
  16. Remove the bread straight from the pan and leave to cool on a rack.

Notes

The preparation time includes the total rising time of 2 hours !

http://murielsbakingpassion.com/raisin-bread/

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