Granola Raisin Bread Recipes

RAISIN BREAD FOR RAISIN LOVERS

Steps:

• In a large mixing bowl, beat the egg; set aside. In a microwave-safe measuring cup or bowl, warm the milk to temperature, about 30 to 45 seconds. Based on the type of yeast used, temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm the milk according to the yeast manufacturer's recommendations on the packaging. Taking the temperature with a digital thermometer is recommended, but if you're not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don't kill the yeast. Add warmed milk to the egg.
• Add melted butter, yeast, sugar, cinnamon, optional salt, and stir to combine. Add 2 cups bread flour and using a spoon and then your hands, form the dough. Turn dough out onto a floured work-surface or Silpat Non-Stick Baking Mat and knead for 5 to 8 minutes, or until smooth and supple. Kneading may be done in a stand mixer using the dough hook attachment (knead for 5 to 8 minutes), but I kneaded by hand. If necessary, add up to one-third cup additional flour, for 2 and 1/3 cups total (12 ounces total by weight), in order for the dough to combine and become smooth. The more flour that's added, the denser and heavier the bread will be; so add it only as necessary.
• Mound the dough into a ball. Spray mixing bowl (the same one used to make the dough is fine) with cooking spray or lightly grease it, and place dough into bowl.Cover bowl with plasticwarp and place in a warm, draft-free place until doubled in size, about two to three hours. Punch dough down, remove it from bowl, and place on Silpat or floured work surface. Sprinkle raisins over the dough and knead them in, for about 2 to 3 minutes. Raisins may have a tendency to come out of dough but just poke them back in.
• Flatten the dough into a large rectangle, about 8-inches-by-12-inches. I used my hands and just stretched it and finger-massaged it into the rectangle shape, but use a rolling pin if preferred. Starting with a short side, roll dough up into a log. Pinch off ends and place dough log into a sprayed or greased 9-by-5-inch loaf pan, seam side down. Cover pan with plasticwarp and place in a warm, draft-free place until almost doubled in size, about two hours.
• In the final minutes of the second rise, preheat oven to 375F. Bake for 25 to 35 minutes, or until golden on top. When bread is removed from loaf pan and tapped sharply on the top and bottom, it should sound hollow. Place bread on a wire rack to finish cooling completely before slicing and serving. I wrap bread in plasticwrap, then place it in a large ziptop plastic food storage bag, where it stays fresh for about 5 days. Bread freezes very well and can be made from start to finish, cooled, and placed in a freezer-safe airtight container or a ziplock for up to 3 months. I prefer this bread toasted and with butter and a sprinkle of cinnamon-sugar or Cinnamon-Sugar Butter

ALMOND-RAISIN GRANOLA

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a jelly roll pan with baking parchment.
• Mix oats, almonds, sunflower seed kernels, and flax seeds together in a bowl.
• Whisk syrup, honey, coconut oil, water, and salt together in a separate small bowl until smooth; pour over oats mixture and stir. Spread the resulting mixture onto the prepared pan in an even layer.
• Bake in preheated oven until golden brown, 60 to 90 minutes. Remove from oven and set aside to cool completely.
• Remove granola from pan by lifting parchment paper. Break granola into small pieces and put in a bowl; add raisins and toss by hand to mix. Store in an airtight container.

GRANOLA RAISIN BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the granola and raisins.

HEARTY HONEY GRANOLA BREAD

Steps:

• In a large bowl, combine 2 cups all-purpose flour, yeast and salt. In a saucepan, heat the milk, honey and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky). Stir in the granola, rye flour, cornmeal, oats and almonds., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface. Divide in half; cover and let rest for 10 minutes. Shape each portion into a ball. Place on a greased baking sheet; flatten into 5-in. circles. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 20 minutes; cover with oil. Bake 10 minutes longer or until bread sounds hollow when tapped. Remove to a wire racks.

GRANOLA RAISIN BREAD FOR THE BREAD MACHINE

Steps:

• Soak raisins in water for an hour before adding to the bread machine mid-cycle (when the machine beeps, in between the first and second rise).
• Add ingredients to machine according to manufacturer directions.
• Bake at basic one poud loaf setting.
• When finished, remove bread from pan and cool on a wire rack.

GRANDMA'S RAISIN BREAD

Steps:

• Place raisins and 2 cups water in sauce pan and bring to boil for five minutes.
• Remove from heat and add 1 cup cold water.
• Let cool until it is lukewarm.
• Cream together sugar and shortening, then add the salt, cinnamon, nutmeg, cloves and baking soda. Mix well.
• Add raisins and flour to dry mixture. Mix well.
• Bake in greased and floured cake pan for one hour at 350°F.
• Recipe is great as is or add some cream cheese frosting.

GRANOLA RAISIN BREAD [5]

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the granola and raisins.

GRANOLA RAISIN BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
• Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
• Just before the final kneading (your machine may audibly signal this), add the granola and raisins.

GRANOLA RAISIN BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
• Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the granola and raisins.