Raisin Almond Bread Recipes

ALMOND RAISIN BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
• Combine the raisins and water in a small saucepan over medium heat; bring to a simmer and cook until the raisins plump, about 4 minutes. Add the butter and cook until the butter melts into the liquid. Remove from heat and set aside to cool.
• Beat the egg and sugar together in a large bowl until the sugar dissolves into the mixture. Sift the flour, baking soda, and salt together in a separate bowl; stir in batches into the egg mixture along with the cooled raisin mixture, alternating small amounts of each as you stir. Mix the almond paste and walnuts into the mixture. Pour about half of the resulting batter into each loaf pan.
• Bake in the preheated oven until the top springs back when pressed, about 1 hour.

RAISIN-ALMOND BREAD

Steps:

• Mix 2 cups flour with yeast. In large saucepan, stir water, milk, butter, sugar and salt over low heat until butter melts.
• Cool for about 5 minutes.
• Add flour and yeast. add remaining flour, raisins, almonds and eggs.
• Dough will be stiff.
• Knead on a floured board until dough is smooth and elastic and raisins are well distributed.
• Coat the inside of 2 1-pound coffee cans with small amount of oil.
• (Author sprayed with Pam). Divide dough in half. Place half in each can. Cover cans with plastic tops.
• let rise in warm place until dough reaches to about 1" from top.
• Remove plastic tops.
• Bake at 375 F. for about 35 minutes, or until top sounds hollow when tapped.

CRANBERRY RAISIN ALMOND STRIETZEL BREAD

Steps:

• Preheat oven to 400°F.
• Grease a baking sheet lightly with butter.
• Combine yeast, sugar and 1/2 cup of warm water in mixer bowl and let sit for 10 minutes.
• Pour rum over the raisins and cranberries.
• Add flour, salt, milk, eggs, butter, vanilla and lemon zest to the mixing bowl containing the yeast mixture. On a mixer fitted with a dough hook, mix all ingredients for dough for 2 minutes at slow speed followed by 6 minutes at fast speed.
• Add the rum soaked berries and mix for 2 minutes more.
• Rest the dough covered for 20 minutes.
• Punch down and divide dough into 2-1 lb. loaves.
• Cover and allow to relax for 20 minutes.
• Cut each loaf into 3 equal pieces. Roll each piece by hand into a long approximately 12-20 inch strip. Braid the 3 pieces together.
• Place the braided loaves on the buttered baking sheet, cover and let rise for 30 minutes.
• Combine 1/2 cup water with 1 beaten egg yolk and brush the braided loaves.
• Brush a second time with the egg wash and sprinkle with slivered almonds.
• Bake at 400°F for 20-22 minutes.

BREAD MACHINE CARDAMOM GOLDEN RAISIN ALMOND BREAD

Steps:

• All ingredients must be at room temperature. Add ingredients in your bread machine owner's manual. (Mine says add liquids first).
• Add fruit and nuts at the appropriate moment. (Mine beeps).
• Set bread machine on basic bread making setting. Crust light.
• If desired, dust bread with confectioners' sugar after bread has cooled.