Do you like raisin bread? I love it. Especially the one by sun maid. It taste better than all the rest.
I love raisin bread and I agree the sun maid one is great. I would like to try to make homemade raisin bread some day. I just don't think it would measure up to the sun maid brand though.
I also love to eat raisin bread. I have not yet tried the sun maid. I think we don't have that brand here in our country. Gardenia has a delicious raisin bread. My mom has made before a homemade carrot-raisin bread. It is also a good combination.
Raisin Bread
2 buttered 8 1/2 x 2 1/2" pans
1 cup hot water
1/4 cup butter
1 pkg. dry or compressed yeast
1/3 cup sugar
1 beaten egg
1/2 cup instant nonfat dry milk
1 tsp salt
1 1/2 cups seedless raisins
3- 3 1/2 cups flour
2 Tbsp melted butter
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 cup confectioner's sugar
2 Tbsp instant nonfat dry milk
2 Tbsp water
1/2 tsp vanilla
Preheat oven to 375 F. Pour hot water into 3-quart bowl; add butter cut in pieces. When butter is melted and the mixture cooled to lukewarm (95 F). add yeast and sugar; let stand for about 10 minutes. Beat egg, nonfat dry milk, salt, raisins, and 1/2 of flour. When batter is smooth, add remaining flour gradually until dough is stiff. Turn out on lighlty floured board, knead until smooth and elastic. Place in buttered bowl; coever with waxed paper and towel. Let rise until double in volume. Turn out and roll into a 9" x 18" rectangle. Brush with melted butter; sprinkle wit mixture of sugar, cinnamon, and nutmeg from above filling recipe. Roll as for jelly roll. Cut in two pieces and place in 2 loaf pans. Cover and let rise until double in size. Bake 45 minutes. Turn out on rack. Cool. Mix icing ingredients and ice bread if desired. Makes 2 loaves
2 buttered 8 1/2 x 2 1/2" pans
1 cup hot water
1/4 cup butter
1 pkg. dry or compressed yeast
1/3 cup sugar
1 beaten egg
1/2 cup instant nonfat dry milk
1 tsp salt
1 1/2 cups seedless raisins
3- 3 1/2 cups flour
2 Tbsp melted butter
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 cup confectioner's sugar
2 Tbsp instant nonfat dry milk
2 Tbsp water
1/2 tsp vanilla
Preheat oven to 375 F. Pour hot water into 3-quart bowl; add butter cut in pieces. When butter is melted and the mixture cooled to lukewarm (95 F). add yeast and sugar; let stand for about 10 minutes. Beat egg, nonfat dry milk, salt, raisins, and 1/2 of flour. When batter is smooth, add remaining flour gradually until dough is stiff. Turn out on lighlty floured board, knead until smooth and elastic. Place in buttered bowl; coever with waxed paper and towel. Let rise until double in volume. Turn out and roll into a 9" x 18" rectangle. Brush with melted butter; sprinkle wit mixture of sugar, cinnamon, and nutmeg from above filling recipe. Roll as for jelly roll. Cut in two pieces and place in 2 loaf pans. Cover and let rise until double in size. Bake 45 minutes. Turn out on rack. Cool. Mix icing ingredients and ice bread if desired. Makes 2 loaves