We've been enjoying raisins in our home lately. Not that we haven't before, but it seems as though they were consumed in mass quantities of mini-boxes when the boys were younger and, after a few years hiatus, they are back in the rotation of favourite foods. At least for my eldest son.
When chatting this past week about our return-to-raisins, my husband mentioned raisin bread and fondly remembers eating loaves of it as a child. His mother would toast it and spread a thin layer of butter over the bread, which would melt into the raisins. I had that a few times as child myself, and while I'm not incredibly fond of raisins I do remember loving that bread. It was a great snack, especially after school on a cool Fall or Winter day.
Of course, all this reminiscing led me into the kitchen this weekend to try and create some good old-fashioned raisin bread. Easily put together with both little and big hands, I slightly adapted a recipe which called for the combining of some simple ingredients and a lot of time to allow the bread to rise. We were able to get everything mixed and then carried on with our day while the yeast worked it's magic. I can say this was very well received by the family, even if the youngest member removed his raisins before munching away.
I hope you all enjoyed the weekend. We experienced some perfectly sunny, cool days which made the Apple Festival we attended just perfect. Don't forget to leave comments with your "R" foods for the lunch-box. This feature will be completed next week and I'll draw some names for a fun food prize pack. Enjoy the day, friends....
Cinnamon Raisin Bread, adapted from The River Cottage Cookbook
2 cups all purpose flour
2 cups whole wheat flour
2 1/4 tsp yeast
1 tsp salt
1/2 cup milk
1/2 cup warm water
3 tbsp orange juice
1 tbsp honey
3/4 cups raisins
~ Place the raisins in a small mixing bowl and cover with the orange juice. Set aside.
~ Place the flours, salt and yeast in a large mixing bowl. Set aside.
~ In a glass measuring cup, combine the water and warm milk. Add the egg and beat well. Add the raisins in juice and the honey and stir. Add to the flour mixture and stir well with a wooden spoon.
~ Pour the mixture onto a floured surface and knead for approx. 10 minutes until soft and smooth.
~ Place the dough back in the mixing bowl and cover with plastic wrap. Allow to rise for 2 hours at room temperature in a space free of drafts.
~ When finished rising, punch down and pull dough out of the bowl. Press into a circle on a floured work surface and roll the dough into a log. Place the log in an oiled or buttered loaf pan, cover with plastic wrap and allow to rise an additional 30 minutes. While the dough is rising, pre-heat the oven to 425 degrees.
~ When the dough is ready, remove the plastic wrap and bake for 12 minutes. Reduce the heat to 350 degrees and bake for another 20 minutes.
~ Allow to cool and serve warm with butter.