Rich Raisin And Cranberry Loaf Bread Machine Recipes

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THE BEST RAISIN BREAD FOR BREAD MAKER / MACHINE



The Best Raisin Bread for Bread Maker / Machine image

I have tried no less than 5 different recipes and several variations of Raisin Bread recipes before finding what I think is the best tasting recipe. It is a culmination of trail and error using various recipes found on the internet and in Bread Machine Cookbooks. This recipe makes approximately a 1.5lb (750gm) loaf.

Provided by tinytrev

Categories     Breads

Time 2h40m

Yield 1 1.5lb loaf, 4-6 serving(s)

Number Of Ingredients 9

270 ml lukewarm water
1 tablespoon butter
3 cups plain white flour (I haven't tried bread flour)
1 tablespoon powdered milk
3 tablespoons brown sugar
1/2 teaspoon salt
1 tablespoon cinnamon or 1 tablespoon allspice
2 teaspoons dry yeast
1 cup raisins (I dust them in a little plain flour to coat them and prevent them sinking to the bottom of the loaf)

Steps:

  • Firstly, mix the flour, milk powder, sugar, salt and cinnamon together thoroughly in a mixing bowl making sure there are no lumps.
  • Now add the luke warm water and butter into the bread machine. (I divide the butter into four pieces and put one in each corner of the pan for easier mixing).
  • Then add the dry mixed ingredients into the pan. Make a small well in the centre of the dry mixture and add the yeast.
  • Set the Bread Maker / Machine to 'Sweet Bread' setting and wait for it to 'BEEP' (approx 15 minutes) before adding the raisins.
  • Wait until cooked and enjoy fresh or toasted with butter -- YUM !
  • ** If the mixture is too dry while mixing you can add a tablespoon of water. Alternatively if its too moist, a tablespoon of flour should sort it out nicely. **.

CINNAMON CRANBERRY RAISIN BREAD



Cinnamon Cranberry Raisin Bread image

This loaf has a fine crumb, pretty presentation and great taste. You cant ask much more of a loaf of bread. You can use raisins, cranberries or both. You could even add toasted walnuts if you wanted to. Who's to stop you? I think this recipe probably started from one of my Americas Test Kitchen books.

Provided by Linda Mericle

Categories     Sweet Breads

Time 1h25m

Number Of Ingredients 15

8 Tbsp butter (1 cube)
3 3/4 c bread flour
1/3 c sugar
1 Tbsp yeast
1 c milk
1/2 c water
1 egg
1 tsp salt
1 c raisins and/or dried cranberries
FILLING
1 c powered sugar
3 Tbsp cinnamon
1 tsp vanilla
1/2 tsp salt
egg wash

Steps:

  • 1. Cut the cube of butter into lots of little pieces and toss with about 1 Tablespoon of flour. Set aside to soften.
  • 2. In a small saucepan, heat the milk until steamy. This helps scald the milk, which kills enzymes that might inhibit yeast growth. (This is why the original recipe calls for dry milk, which I do not regularly carry. Dry milk is missing this enzyme.) Pour in the cool water which will help cool the milk. You want to make sure the milk is not over 110 degrees or it will kill the yeast.
  • 3. In the bowl of a standing mixer, put the flour, sugar and yeast and whisk. Add the cooled milk/water mixture with the egg. Using a wooden spoon, start mixing the liquids with the dry goods. Add the dough hook and let it run on medium low until it is a cohesive mass, about 2 minutes.Cover with plastic wrap and let sit 20 minutes.
  • 4. Turn the mixer on again and knead until smooth and elastic, about 8-10 minutes more. Now add the butter bits one at a time, mixing until incorporated into the dough. It will seem too slick at first but should absorb into the dough. If you absolutely need to, add a bit of flour to keep it from being too sticky. Add the raisins/cranberries and mix 1 more minute.Remove bowl from machine.
  • 5. Using a bowl scraper, or rubber spatula, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds).
  • 6. For this loaf, put a pan of boiling hot water in a bowl or cake pan in the oven, cover the dough with plastic wrap or a damp tea towel and place in the oven to rise for about 45 minutes. I like to prepare my loaf pans with parchment paper for this bread, in case it leaks and gets sticky. I just cut a piece to be as long as the loaf pan, then press it in, letting it overlap the sides. Then I can lift the bread out with the parchment.
  • 7. After the first rise, take the dough out and gently deflate. Repeat folding steps 8 times, cover and let rise again 45 minutes. This is going to give it a fine crumb.
  • 8. Whisk filling ingredients together and set aside. (I have never seen powdered sugar used in filling before. But it has corn starch in it, which would help keep filling in-tact.)
  • 9. Divide the dough into 2 pieces.Roll the dough, one piece at at time, to about 7" x 18". Use a misting bottle to spray water over the dough. Then sprinkle half the filling over it and mist with more water, just to keep in intact, not runny. Roll up, pinch edges and work on the next one.
  • 10. Before putting them in the pan, its time to twist! (the fun part). Lay one of the logs of dough in front of you. starting about 1 inch from one end, cut the dough in half down the long center. Gently turn the cut sides slightly up and start twisting them one over the other, round and round. Then seal the ends and place in the pans.
  • 11. Cover and let rise (right on the counter tops this time) about an hour, until its about 1" above the loaf pan.Preheat the oven to 350. Mix your egg with a teaspoon of water or milk to make an egg wash and brush this over the loaves right before putting the oven.(you could sprinkle with some cinnamon sugar at this point, but keep in mind it will darken the loaves quite a bit.)
  • 12. Place the loaves in the oven and bake until well browned about 25 minutes.(If it is getting too brown for your taste, lightly cover with a piece of aluminium foil.) Then reduce the oven temperature to 325 and bake another 15-20 minutes or until the internal temperature reached 190-200 degrees.Let cool in the pan for 5 minutes, then remove to a rack to continue cooling. Slice it up and enjoy!

CRANBERRY CINNAMON BREAD (BREAD MACHINE)



Cranberry Cinnamon Bread (Bread Machine) image

This is so good. You may substitute raisins in place of the cranberries if you like. There is a Cranberry Bread that I buy at the store but it only comes out near the holidays and is very expensive. I love it but will never buy it again because this tastes almost like it and much better. It has just a hint of cinnamon and you can smell it when toasted. This is also good grilled with peanut butter, bananas, and honey.

Provided by Mimi in Maine

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 16

1 1/4 cups water
2 tablespoons soft butter
2 1/2 tablespoons sugar
1 teaspoon salt
3 1/2 cups bread flour
2 1/4 teaspoons regular dry yeast
1 cup dry cranberries
1 1/2 teaspoons cinnamon
1 1/8 cups water
2 tablespoons soft butter
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1 3/4 teaspoons regular dry yeast
3/4 cup dry cranberries
1 teaspoon cinnamon

Steps:

  • Add to your bread maker according to instructions.
  • Add the cranberries and cinnamon at the proper time called for with your machine.
  • Use light crust setting.

Nutrition Facts : Calories 3732.8, Fat 55.6, SaturatedFat 30.6, Cholesterol 122.1, Sodium 5102.5, Carbohydrate 710, Fiber 37.8, Sugar 66, Protein 91.8

CRANBERRY ORANGE BREAD (FOR BREAD MACHINE)



Cranberry Orange Bread (For Bread Machine) image

A sweet bread with a twist. Super-easy bread machine recipe. Excellent when used for French toast.

Provided by MyVintageModern

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 9

3 cups all-purpose flour
1 cup dried cranberries
¾ cup plain yogurt
½ cup warm water
3 tablespoons honey
1 tablespoon butter, melted
2 teaspoons active dry yeast
1 ½ teaspoons salt
1 teaspoon orange oil

Steps:

  • Place flour, cranberries, yogurt, water, honey, butter, yeast, salt, and orange oil in the pan of a bread machine in the order recommended by the manufacturer. Select "light crust" setting; press Start.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 37.8 g, Cholesterol 3.5 mg, Fat 1.5 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 0.8 g, Sodium 309.7 mg, Sugar 12 g

CRANBERRY RAISIN BREAD



Cranberry Raisin Bread image

Before making cranberry sauce for my turkey, I always remove 1 1/2 cups from the bag of cranberries so I can make this loaf. You can also substitute cranberries for the raisins for an all cranberry loaf. Keep an eye on the oven after the first hour of baking. Enjoy!!

Provided by CountryLady

Categories     Quick Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 11

2 cups sifted all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or 1/4 cup margarine
1 egg, beaten
1 teaspoon orange zest
3/4 cup orange juice
1 1/2 cups light raisins (sultanas)
1 1/2 cups chopped cranberries

Steps:

  • Sift flour, sugar, baking powder, salt& baking soda into large bowl.
  • Cut in butter until mixture is crumbly.
  • Add egg, orange peel& juice all at once.
  • Stir just until mixture is evenly moist.
  • Fold in raisins& cranberries.
  • Spoon into a greased 9 x 5 x 3 inch loaf pan.
  • Bake at 350F for 1 hour& 10 minutes.
  • Cool on a wire rack.

RICH RAISIN AND CRANBERRY LOAF (BREAD MACHINE)



Rich Raisin and Cranberry Loaf (bread machine) image

This is an all-time favorite bread recipe and I cannot (darn it!) take credit for it. It comes straight from my bread machine recipe book and is just too special not to share. The only change I made was to replace half of the raisins w/ dried cranberries (LOVE the balance between sweet and tart) and add cinnamon . As the title...

Provided by Cindy Smith Bryson

Categories     Sweet Breads

Time 10m

Number Of Ingredients 10

2/3 c milk, room temperature
1/2 c unsalted butter, room temperature and cut into 1 inch pieces
2 large eggs, room temperature
1 tsp salt
1/4 c granulated sugar
2 tsp ground cinnamon ( i use vietnamese)
3 & 3/4 c bread flour
2 tsp active dry yeast, instant, or bead machine yeast
1/2 c dried cranberries
1/2 c dark raisins

Steps:

  • 1. OPTIONAL: I like to soak raisins/cranberries in hot water until soft. This will make them plumper and softer and keep fruit on outside of loaf from burning. If you prefer not to do this, mix dried fruit w/ pinch of flour and toss. This will keep fruit from sticking together.
  • 2. Place ingredients, in order listed, in bread pan. Select loaf size (2 LB) and crust preference. I use a light setting for a tender loaf. Choose sweet bread program and start bread maker.
  • 3. Add fruit when mix-in tone sounds or when appropriate for your maker. When cycle is complete, remove bread from pan to wire rack to cool completely prior to slicing. Take a whiff of that heavenly yeasty cinnamon fragrance and ENJOY!

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