NO KNEAD RAISIN BREAD RECIPES
NO-KNEAD WHOLE WHEAT BREAD RECIPE: HOW TO MAKE IT
This simple recipe requires no kneading, so you can mix this up with less fuss. It still has that great fresh-from-the-oven flavor your family is sure to appreciate! -Barbara Ann Gross, APO, New York
Provided by Taste of Home
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 1 loaf.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in honey; add butter, salt and whole wheat flour. Beat on low speed until well-blended. Stir in all-purpose flour. Cover and let rise in a warm place until doubled, about 30 minutes. Stir 30 strokes with a spoon; pour batter into a greased 8x4-in. loaf pan. Cover and let rise in a warm place until batter reaches edge of pan, about 30 minutes. Bake at 375° for 30-40 minutes. Cool on wire rack.
Nutrition Facts : Calories 103 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 163mg sodium, CarbohydrateContent 19g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
CINNAMON SWIRL RAISIN BREAD RECIPE - BETTYCROCKER.COM
Create two classic loaves of delicious homemade bread. Sugar, cinnamon and raisins are rolled in the dough to create the signature swirl.
Provided by Betty Crocker Kitchens
Total Time 3 hours 10 minutes
Prep Time 35 minutes
Yield 16
Number Of Ingredients 13
Steps:
- In large bowl, mix 3 cups of the flour, 1/2 cup sugar, the salt and yeast. In 1-quart saucepan, heat water and oil until very warm (120°F to 130°F); stir into flour mixture. Stir in eggs; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead 8 to 10 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. (If desired, at this point, dough can be refrigerated up to 4 days.) Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
- Grease 2 (9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Knead 1/2 cup of the raisins into each half. Roll each half into 18x9-inch rectangle. Brush 1 tablespoon oil over rectangles.
- In small bowl, mix 1/2 cup sugar and the cinnamon; sprinkle each rectangle with half of sugar-cinnamon mixture. Beginning at 9-inch side, roll up each rectangle. Pinch edge of dough into roll to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaves, seam sides down, in pans. Brush oil over loaves. Cover; let rise in warm place about 1 hour or until dough has doubled in size.
- Move oven rack to lowest position; heat oven to 375°F. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack. Brush butter over loaves; cool.
Nutrition Facts : Calories 160 , CarbohydrateContent 28 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 1/2 g, ServingSize 1 Slice, SodiumContent 230 mg, SugarContent 9 g, TransFatContent 0 g
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DUTCH OVEN BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
Crackling homemade Dutch oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Catherine Ward, Taste of Home Prep Kitchen Manager
From tasteofhome.com
Reviews 4.5
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Calories 86 calories per serving
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Reviews 4.5
Total Time 60 minutes
Calories 86 calories per serving
- In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.
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CINNAMON SWIRL RAISIN BREAD RECIPE - BETTYCROCKER.COM
Create two classic loaves of delicious homemade bread. Sugar, cinnamon and raisins are rolled in the dough to create the signature swirl.
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 10 minutes
Calories 160 per serving
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 10 minutes
Calories 160 per serving
- Move oven rack to lowest position; heat oven to 375°F. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack. Brush butter over loaves; cool.
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Crackling homemade Dutch oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Catherine Ward, Taste of Home Prep Kitchen Manager
From tasteofhome.com
Reviews 4.5
Total Time 60 minutes
Calories 86 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 60 minutes
Calories 86 calories per serving
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