Homemade Golden Raisin Bread

HOMEMADE GOLDEN RAISIN BREAD

Homemade Golden Raisin Bread

Ingredients

½ cup warm water (105 to 115F)

½ cup warm milk

1 package rapid active dry yeast (¼ cup warm water)

1 egg (beaten)

4 cups sifted all-purpose flour

¼ cup sugar

¼ teaspoon salt

¼ cup butter

½ cup golden raisins

2 teaspoons salad oil

Method

1.                  Dissolve the yeast in ¼ cup warm water.

2.                  Combine flour, sugar, salt and butter.   Cut in the butter unto it resembles bread crumbs.

3.                  Add raisins.

4.                  Add milk, water, egg and dissolved yeast.  Blend altogether.

5.                  Knead for 10 – 15 minutes accordingly.

6.                  Place in a well greased bowl and allow to rise for 1 hour approximately until double in bulk.

7.                  Punch down dough with fist; turn out onto lightly floured board.

8.                  Loaf as desired to respective well greased pans. (loaf pans, muffin pans, baking sheets etc.)

9.                  Allow to rise for approximately 30 minutes or until double in bulk.

10.              Preheat oven to 400F. 

11.              Bake bread for 25 to 30 minutes, or until fully baked and crust is golden-brown.

Homemade Golden Raisin Bread was made and prepared by Shirley-Ann Pearman

KitchenAid Artisan Mixer was used to mix and knead.

Photography by Shirley-Ann Pearman

This document in its entirety is located here, with more photos:-

https://drive.google.com/file/d/0B5WnHuJ90rZZdURlWlRXSDEwNVk/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

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Valentine's Day Heart Chocolate Making

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Product Description

Create beautifully detailed candy accents to top cakes, cupcakes and dipped treats or just to enjoy on their own!.

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Product Details

• Amazon Sales Rank: #13155 in Kitchen & Housewares
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Product Description

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January 2015 Monthly Newsletter

RECIPE MARKETING

JANUARY 2015 MONTHLY NEWSLETTER

Recipes To These Photos Noted Herewith 
Are Included In January 2015 Newsletter

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Newsletter January 2015

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Homemade Johnny Bread

HOMEMADE JOHNNY BREAD

Homemade Johnny Bread

Ingredients

2 cup flour

3 teaspoons baking powder

¼ cup sugar

½ cup of melted butter

1 egg

¼ to ½ cup of milk

Method

1.                  Combine all dry ingredients together.

2.                  Make a well.

3.                  Add butter, egg and gradually add milk as you blend.

4.                  Lightly knead on a bread board.

5.                  Roll out to about ¼ to ½ inch thick.

6.                  Butter frying pan.

7.                  Place dough into frying pan.

8.                   Brown and cook accordingly on both sides.  (Optional:  it can be placed in the oven as well)

Homemade Johnny Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Homemade Johnny Bread

https://drive.google.com/file/d/0B5WnHuJ90rZZOXVSa0dzTHloSGs/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

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Busy-Day –Cup-Cakes

Busy-Day –Cup-Cakes

Ingredients

1⅓ cups all-purpose flour

⅔ cup sugar

2 teaspoons baking powder

⅔ cup milk

¼ cup butter, softened (or ¼ cup vegetable oil)

1 egg

1 teaspoon vanilla

3 cups assorted fresh berries

1 recipe Whipped Cream

Method

1.                  Preheat oven to 350°F.  Grease an 8 x 1½ – inch round cake pan; set the pan aside.

2.                  In a medium mixing bowl combine flour, sugar, and baking powder.  Add milk, butter, egg, and vanilla.  Beat with an electric mixer on low speed until combined.  Beat on medium speed for 1 minute.  Spread into the prepared pan.

3.                  Bake about 30 minutes or until a wooden toothpick inserted in center comes out clean.  Cool in pan on a wire rack about 30 minutes.  Serve warm with berries and, if desired, Whipped Cream.

Busy-Day Cup-Cakes was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “14^th Edition”; the chapter on Cakes and Frostings; page 174.

Busy-Day Cake

https://drive.google.com/file/d/0B5WnHuJ90rZZcWtqa2JIeXRtRU0/view?usp=sharing

Busy-Day Cup-Cakes

https://drive.google.com/file/d/0B5WnHuJ90rZZNDduMHFCR0RBN3c/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

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