Delicious Raisin Bread
02-19-2014, 06:13 AM
#11
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SewExtremeSeams, at what point do you add the raisins? Are they kneaded in before rising, or maybe after the first rising when the dough is rolled out for shaping?
I love my bread machine too. When my old one quit working I got a 1 lb Zo. I can reduce your recipe to half and will be just right.
I love my bread machine too. When my old one quit working I got a 1 lb Zo. I can reduce your recipe to half and will be just right.
02-19-2014, 06:35 AM
#13
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I tried this recipe and was not happy with it. I followed the directions exactly and it didn't raise very much. I put it in a bread pan and let it rise for a long time and then baked it. It looks like a brick. I have a feeling it will go into a cinnamon raisin bread pudding because that will disguise most any kind of bread. How did yours turn out??
I have made over 10 loaves following these directions. A time or two I have somewhat killed the yeast by letting the water be too hot. I usually set my micro on the 1 minute quick start and pull it out 10 seconds before it's finished. It should be on the warm side of tepid. Also, due to the cold temps outside, our kitchen tends to be a bit cold. So, I turn on my oven to the warm setting; let it come up to heat and then turn it off. The oven then becomes my warm cocoon for the bread to rise.
Once my bread has risen I just turn the oven on to 375, leaving the bread in the oven and set my timer for it to bake.
Maybe there wasn't enough yeast. I measure with my tablespoon and shake a little off the top so it is sometimes 2.5 teaspoons... give or take a little.
I hope it will work for you because it is delicious.
02-19-2014, 09:47 AM
#16
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Side note: I am not shaping the dough as we have been taught to do. The first time the dough turned out to be somewhat sticky, just made sure all of the air was out and put it in the pan and poked it till it was evenly spread in the pan. It seems to fill out during the rising. Crazy or lazy me
doesn't want to take the time to get a board and flour out to work it so I can shape the dough in the usual fashion. Anyway, I found it works itself out. wha..lah, a new way to shape bread!
Last edited by SewExtremeSeams; 02-19-2014 at 09:50 AM.
02-19-2014, 09:53 AM
#17
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OK, so you if you won't hold me responsible... I will share that I have used yeast that is further outdated than yours. However, if you don't want to risk it totally being flat bread you could look it up to find how you test yeast. I buy the little jar and keep it in the fridge. Have on occasion left it sitting on the counter and it still worked. But, most definitely have used the foil packets that are way past date and it was fine.
02-19-2014, 09:37 PM
#19
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Without heating my oven to warm it took all day to thaw the frozen raisin bread dough and for it to rise. Next time I will heat the oven to warm, turn it off and let it thaw and rise. I might have to turn that oven setting on for a few minutes now and then. My bread cooked up just fine and we had our 1 piece of toast for dessert tonight. Yummyyy!
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