Saturday, 9 February 2013

Spiced Raisin Bread and Handwoven Potholders

I come from a family who LOVE bread.  When I was very young, we had bread on the table at every meal.  Actually, we still have bread at almost every meal, especially breakfast.  Today I baked a couple loaves of Spiced Raisin Bread.  


It makes great breakfast toast and is a lovely tea-time treat warm out of the oven, spread with butter. 


This is what you need to make two loaves of Spiced Raisin Bread:

1 package dry yeast 
1/4 cup warm water
1 cup raisins
1/4 cup butter - room temperature
1/4 cup sugar
1 1/2 teaspoon salt
1/2 cup milk - zapped in the microwave until just warm
3 1/2 cups plain flour
2 eggs- lightly beaten
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
Pinch of mixed spice - optional


Dissolve the yeast in the warm water.  In a large mixing bowl, place the milk, sugar, butter, salt, cinnamon, vanilla and raisins.  Stir until the sugar is dissolved.  Pour in the yeast mixture and the beaten eggs, stir to combine all the ingredients.  Add the flour one cup at a time, stirring until the flour is incorporated.  Add enough of the remaining flour to make a soft but stiff dough.  Turn the dough out on to a floured work surface and knead for about 10 minutes or until the dough is smooth and elastic.


Place the dough into a large buttered bowl and cover with plastic wrap.  Put the bowl in a warm place to let the dough rise.  This should take about 1 1/2 hours.  When the dough has doubled in size, remove it from the bowl and knead it for a minute or two.  Cut the dough in half and shape it into two loaves.


Place the loaves into two buttered 8 inch loaf pans.  Lightly cover with plastic wrap and let the dough double in size again.  


While we are waiting for our bread to rise, I want to show you the lovely handwoven potholders my nieces, Jessica and Sara, made for me.  They came in the Post from America as a special surprise for me!  What a thoughtful and useful gift!  


Place the loaf pans into a pre-heated oven, 375F/ 190C.  Bake for 25 minutes.  Place foil over the top of the loaves for the last 10 minutes of baking if you think the crust is getting too brown.  Once baked, remove from the tins and let cool on a wire rack.  


Slice and enjoy!  Thanks again to Sara and Jessica... great crafting girls!

12 comments:

  1. The bread looks yummy and the pot holders are very sweet. What clever nieces you have :-)

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    1. Thanks Su! They are really lovely girls and I am very proud of them. : )

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  2. I can really fall in with Su! Interesting recipe and so wonderful handcrafted potholders your nieces made! Great!

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    1. Thank you, it's always nice to have a surprise present. It's even nicer when you know someone took the time to make a special gift just for you. I am very fortunate to have such thoughtful nieces. : )

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  3. I LOVE fruit in bread...I'd definitely enjoy a slice or two of this for breakfast!!! The spices must add a lovely flavour too! :-)

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    1. I love cinnamon and a splash of good vanilla brings out the best in most baked goods. : )

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  4. Your cake is superb! Cinnamon has really agree with grapes!

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    1. Thank you, Mrs. Deer! Cinnamon is one of my favourite spices. It has such a lovely scent as well as being delicious.

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  5. Hi Aunt Deb!
    THANK YOU for mentioning our potholders! That bread looks really good! (i think Beefy would agree)
    love,Jessica =^.^=

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    1. Thank you for making the potholders for me. They are lovely and very useful! Hello, Beefy! Lovely to see you here. : )
      Love,
      Aunt Deb X

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  6. Hello,that looks sooo yummy and I wish I could taste it.Maybe my mom(Jena)could make it!I`m glad you put our pot holders in the picture.
    Love,Sara

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    1. Your potholders are so pretty, I wanted everyone to see them. Maybe you and your mom could bake this bread together. Have you ever made bread? It's a bit messy but lots of fun!

      Love,
      Aunt Deb

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