Raisin Bread

I got the recipe, and I’ll make that bread.

I got the recipe, and I’ll make that bread.

I hope you like it.

I shall try to make that bread. I am not a great Baker. I shall write it down, from computer to paper, and give it to a genuine baker.

I shall try to make that bread. I am not a great Baker. I shall write it down, from computer to paper, and give it to a genuine baker.

If you have a problem or issue let me know and I will attempt to help you work it out.

Thanks for a great thread Tidepool  - I love a good cinnamon raisin bread and I agree its hard to find decent commercial offerings.  I think the rosins are the problem for the bakers.  They're either too dry or if moist can cause problems too.. They can't be handled like the rest of the dry ingredients for bread and they effect the shelf stability.  I'll give yo9ur recipe a try.

An other raisin issue is getting a decent bowl of raisin bran cereal.  Again, the premixed stuff is awful with petrified raisins included.  You could break a tooth on those raisins.  I buy straight bran flakes and add golden raisins to the bowl.  It works.

Thanks for a great thread Tidepool  - I love a good cinnamon raisin bread and I agree its hard to find decent commercial offerings.  I think the rosins are the problem for the bakers.  They're either too dry or if moist can cause problems too.. They can't be handled like the rest of the dry ingredients for bread and they effect the shelf stability.  I'll give yo9ur recipe a try.

An other raisin issue is getting a decent bowl of raisin bran cereal.  Again, the premixed stuff is awful with petrified raisins included.  You could break a tooth on those raisins.  I buy straight bran flakes and add golden raisins to the bowl.  It works.

We have used both black and green raisons and socked them in water until they were soft and plump and strained them and let them sit for several minutes.

The bread looks fantastic. I wonder what it tastes like.
See the following recipes that feature raisin bread with a taste similar to cheesy chorizo pasta.

    Raisin Bread French Toast with Cheesy Chorizo Pasta:

Ingredients:

    4 slices raisin bread
    2 eggs
    1/2 cup milk
    1/2 teaspoon vanilla extract
    2 tablespoons butter
    1/2 cup cooked and crumbled chorizo sausage
    1/2 cup cooked pasta
    1/2 cup shredded cheddar cheese
    Maple syrup, for serving

Instructions:

    In a shallow dish, whisk together the eggs, milk, and vanilla extract. Dip the raisin bread slices in the egg mixture, making sure to coat both sides evenly.

    Heat the butter in a large skillet over medium heat. Add the egg-coated raisin bread slices and cook until golden brown on both sides, about 2-3 minutes per side.

    While the French toast is cooking, heat the chorizo sausage and pasta in a separate skillet over medium heat. Stir in the shredded cheddar cheese until it is melted and the mixture is well-combined.

    To assemble the dish, place a slice of French toast on a plate and top with a generous serving of the cheesy chorizo pasta. Repeat with the remaining slices of French toast and pasta.

    Serve the French toast with a drizzle of maple syrup and additional shredded cheddar cheese if desired.

    Cheesy Chorizo Pasta and Raisin Bread Croutons:

Ingredients:

    8 ounces pasta of your choice
    1/2 cup cooked and crumbled chorizo sausage
    1 cup shredded cheddar cheese
    1/2 cup heavy cream
    2 tablespoons butter
    2 cups cubed raisin bread
    1/4 teaspoon garlic powder
    Salt and pepper, to taste

Instructions:

    Cook the pasta according to the package instructions and drain.
    In a large saucepan, combine the cooked pasta, chorizo sausage, cheddar cheese, and heavy cream. Stir until the cheese is melted and the mixture is well-combined.
    In a separate skillet, melt the butter over medium heat. Add the cubed raisin bread and sprinkle with the garlic powder, salt, and pepper. Toss to coat the bread evenly with the seasonings.
    Cook the raisin bread cubes until they are toasted and crispy, about 5-7 minutes.
    To serve, divide the cheesy chorizo pasta among bowls and top with the raisin bread croutons. Enjoy!

Unless someone has a negative "recipe fetish" the only other problem could be one of copyright infringement. But tweak the recipe just a little and that no longer exists. But if its in the public domain, well, then it's in the public domain. If in doubt just post the link.

Yeah, cinnamon/raisin bread is really good stuff. I never thought to make it part of a sweet/savory item. I was always so happy just toasting it and having it drip butter. Kudus for that idea. I'd like pictures of the sandwich so that I can eat it with my eyes and the tastebuds in my mind.

Today, I had a great sandwich on Raisin Bread (Sunmaid) from the grocery store. It would love to make it on this homemade Raisin Bread...which looks fantastic. Thanks for the recipe.
Take 2 slices of Raisin Bread. I spread soft cream cheese on one slice. Then place pecans over the cream cheese, and cover with the other slice. It is a wonderful snack or lunch, which was inspired by the famous Chock Full O'Nuts Date Nut Bread, with Walnuts and Neufchatel Cheese sandwich. When I was a kid, I used to get those sandwiches while sitting on a stool at the Chock Full O'Nuts counter in NYC. The adults loved the sandwich with coffee. I had my sandwich with their famous Fresh Fruit Orange Drink.