Wednesday, 25 January 2012

Raisin Batter Bread

Raisin Batter Bread
4½ cups All Purpose Flour
2 envelopes Fleischmann’s Rapid Rise Yeast
2 teaspoons salt
2 teaspoons cinnamon
½ teaspoon cloves
½ teaspoon allspice
½ to 1 cup raisins
1½ cups water
¼ cup milk
½ cup sugar
3 tablespoons butter or margarine
Optional 2 eggs beaten 

1.                  Preheat oven to 375°.
2.                  Prepare and grease a 9 x 5 inch loaf pan.
3.                  Combine flour, salt, cinnamon, cloves, allspice, raisins and undissolved yeast in a large bowl.
4.                  Heat water, milk, sugar and butter until very warm (120° to 130° F). 
5.                  Gradually add to flour mixture as you are mixing, scraping bowl occasionally. (Optional: eggs should be added herewith)
6.                  Pour batter into loaf pan.
7.                  Cover and let rise until double in bulk for approximately 1 hour.
8.                  Bake in preheated oven of 375°.
9.                  Bake for approximately 45 minutes or until done.
10.              Remove from oven to cooling rack, allow to cool a few minutes.
11.              Butter the top and remove from pan. 

Raisin Batter Bread was made and prepared by Shirley-Ann Pearman  
Photography by Shirley-Ann Pearman  
Recipe was taken from a portion of a Whole Wheat Batter Bread recipe from the package of Fleischmann’s RapidRise Yeast, all that was altered, changed or added was the flour, sugar and spices.
PDF Version of  Raisin Batter Bread    PDF Version of  White Batter Bread

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Shirley-Ann Pearman

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