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RAISIN BREAD

(Bread) - (The International Jewish Cook Book)







Make dough as directed for Butterbarches, using one-quarter cup of
raisins and omitting the lemon and egg. Form in loaves, fill
well-greased pans half full; cover and let rise until light; about one
hour. Glaze with egg diluted with water, and bake forty-five minutes.

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NUT AND RAISIN BREAD

2 cups buttermilk, or sour milk.
1/2 cup brown sugar,
2 cups graham flour.
1 cup wheat flour.
1 teaspoonful of soda, dissolved in a little of the milk.
1 teaspoonful of baking powder, sifted with the wheat flour.
Mix all together, add one cup of seeded raisins, 1/4 cup of ground
peanuts and 1/4 cup chopped walnut meats. Bake in an ordinary bread
pan.

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"SAFFRON" RAISIN BREAD

For this old-fashioned, "country" bread, set a sponge in the evening,
consisting of 1 cup of luke-warm water, 1 Fleischman's compressed
yeast cake and 2 tablespoonfuls of saffron water, obtained by steeping
1/2 tablespoonful of dried saffron flowers in a small quantity of
boiling water a short time. Use about 2 cups of flour to stiffen the
sponge. Cover bowl containing sponge and stand in a warm place until
morning, when add the following: 3/4 cup of soft A sugar, 1/4 cup lard
and 1/8 cup of butter (beaten to a cream); then add one egg. Beat
again and add this mixture to the well-risen sponge. Add also 3/4 cup
of seeded raisins and about 1-3/4 cups of flour.
The dough should be almost as stiff as ordinary bread dough. Set to
rise about one hour. Then divide the dough and mold into two shapely
loaves. Place in oblong bread pans. Let rise about 1-1/2 hours. Brush
melted butter over top of loaves and bake in a moderately hot oven, as
one would bake ordinary bread.
This bread is a rich, golden yellow, with a distinctive, rather
bitter, saffron flavor, well-liked by some people; saffron is not
unwholesome.
"Speaking of saffron bread," said John Landis, to his niece, Mary, "I
am reminded of the lines I was taught when quite a small boy:"
"Wer will gute kuchen haben, der muss sieben sachen haben;
Eier, butter un schmalz, milch, zucker un mehl;
Un saffron mach die kuchen gehl."
"Of course, Mary, you do not understand what that means. I will
translate it for you. 'Who would have good cakes, he must have seven
things--eggs, butter and lard, milk, sugar and flour, and saffron
makes the cakes yellow.'"

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NUT OR RAISIN BREAD

1-1/2 cups flour
1-1/2 cups graham flour
4 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1 tablespoon shortening
1 egg
1-1/2 cups liquid (1/2 water and 1/2 milk)
2 tablespoons sugar or molasses
Mix flour, graham flour, baking powder and salt together; rub in
shortening; beat egg and add with sugar or molasses to liquid; stir
into dry mixture and beat well; add more milk if necessary to make a
drop batter. Put into greased loaf pan, smooth with knife dipped in
cold water. Bake about one hour in moderate oven.

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Raisin Bread

To one cup of bread sponge add one cup of sugar, one cup of raisins, one

half cup of Armour's Simon Pure Leaf Lard. Sift one cup of flour with

one level teaspoon of soda and a level teaspoon of cloves, cinnamon and

allspice. Add to the first mixture with two well-beaten eggs, and beat



all until smooth. Bake in a buttered pan in moderate oven.--MISS MAY

STONE, UNDERWOOD, MINN.

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Raisin Bread Pudding

Boil your bread pudding in a basin; put the stoned raisins in a circle

at the top, and from it stripes down, when ready to serve up.









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