Wednesday, July 23, 2008

Raisin Bread

This recipe is a variation of one found in the
Mennonite Treasury:

2 well beaten eggs
1 cup warm milk
1 tsp salt
2 cups flour
2 Tbsp instant yeast
3 c raisins (rinsed with hot water)
½ tsp cinnamon
½ c melted butter
½ c sugar
flour to make a manageable dough
(about 2 more cups)

Mix in order given. Let rise until double in bulk. Shape into loaves ( 3 small or 2 large) cover, and rise again. For a shiny look, brush with mixture of 1 beaten egg and 2 Tbsp milk. Bake at 325F, 30 - 45 min., depending on size of pans. Remove from pans to cool.


An updated version of old fashioned raisin bread – idea I gleaned from “Cobs Bread." Obviously don't have that recipe, but this is a wild guess. Served it to our guests from Ontario this morning and they are hoping to find it on this blog. =)
Peel and chop 2 granny smith apples. Cook with 1Tbsp butter, a few Tbsp white sugar and 1 tsp cinnamon until soft (about5 – 10 min) Use above recipe, divided into three parts.
(Two apple recipe is for one loaf. I did two plain loaves and one apple)
Roll out to about 12”x12” and spread with apple mixture. Roll up jelly roll fashion. Cover, rise, do eggwash, and bake at 325F about 35 min or until bottom and top are browned. Dust with icing sugar when cooled.


  1. oh anneliese, can i come for brkfst too......hmm with a good cup of coffee and friendly conversation, what could be better

  2. Oh. . .it looks so wonderful. Anneliese you are the queen of pastry. . . This will be made at our house for sure, thanks for testing it out for us.
    I'm testing several things a wee bit differnt today too and IF they turn out. . .I'll post them.

  3. Charlotte - I have a feeling that we will have breakfast together someday!
    Lovella - have fun celebrating! Looking forward to your creations!
    Bonnie - thanks for visiting, even if it's only the blog!
    dear other contributers - I was wondering where you all are? Where are your recipes? Looks like Trish and I are holding down the fort this week. =)

  4. i would love to post a new recipe, that just means i have to bake or cook something worthy of posting, and (i am whining now a little, smirk}, donwanna do anything these days, kids are gone, there is warm weather, and yup you got it....i am lazy:0}

  5. oh forgot, keep up the good job ladies.....

  6. Oh that is calling out my name. Push it right through the monitor would ya!?

  7. Hi Anneliese, great looking loafs, this is a must for me to try.
    Hope to be having coffee with you and Herb in Sept.
    Keep those recipes coming,I know that it takes a lot of time to bake & take such beautiful pictures of the finished product. Tonight I am going to attempt baking your mom's chocolate cookies for our camping trip this weekend.
    Thanks again

  8. oh my goodness - that looks and sounds delicious!

  9. Okay that does it! MUST be a guest 'chef' at my B&B (which of course I sincerely intend on opening someday.) You are simply amazing. Your baking rivals any bakery! I cannot believe that a 'wild guess' like that can turn out so fine...I almost tasted it looking at that photo! My goodness! And somehow, the way I imagine it all seems so effortless. That is one yummy recipe today! Can I come and eat the crumbs?!

  10. Well, I have my wonderful relatives coming next week from Calgary.
    You know what I'll be up to....
    I was also going to make sticky buns, but could why couldn't I use some of the same dough and make a loaf like this...

  11. This bread looks wonderful. I have your french bread in the oven as I type. I made 1 focaccia, one regular size french and a mini loaf. My house also smells of my recipe of cinnamon buns. AND...a little something else that I will post down the road. Thanks for all the wonderful recipes you keep posting. Don't stop. We just got back from holidays, so thats my excuse this week. I will be making this apple bread very soon. Kathy

  12. Hi there! Just it really 2 Tablespoons of yeast? In the Mennonite Treasury it is only 1 pkg which equals 2 1/4 teaspoons. I made it with the 2 Tablespoons, and it was really good, but tasted a little yeasty:)

  13. This apple bread looks absolutely heavenly!I have to try it!
    Beautiful pics!
    Charlotte A.

  14. I saw this recipe in your cookbook and it looked so great. I am just about to start mixing the dough with the thought to get a jump on some christmas baking but I am wondering if this loaf will freeze okay? I would hate to make 3 loaves and have them come out soggy when all of my family is together for the holidays. Have you ever frozen this bread with the apple filling? Thanks!!

  15. Kathy... it freezes well. That's the only way to go because you can't eat it all at once. =)
    I thaw it out and then dust it with the confectioner's sugar just before serving.
    All the best!

  16. Thanks, Anneliese! That's what I was hoping you would say! I already started the dough anticipating that it would freeze okay! If I remember, I will let you know how it goes!

  17. I have noticed that your yeast recipes always call for lots of yeast. I would think that it would turn out just as good with usually half of the amount. I find that many things I bake on your website grow a lot, sometimes too much.

  18. anonymous,
    my question is, "is yeast bad for you?" I suppose that in a smaller recipe such as this one you could try 1 Tbsp. of yeast, but I have not tried it bec I have not had reason to. I like that it rises well.
    I do make a loaf of bread that uses 1/4 tsp yeast, but it has to rise for 15 hours...and it is only 1 loaf after all that wait. If you are sensitieve to yeast, you may just want to try using less and rising longer. You could also try a soda bread recipe, that uses no yeast. I was looking for my recipe... and seem to have misplaced it. I'll keep looking.

  19. Have been wondering how it would work to mix a can of apple pie filling into the dough??? Any idea on this? Love the bread recipes!

    1. I'm assuming you're wondering about using it to spread on the roller out dough, instead of using frsh cooked apples.

      I'm assuming you are thinking about using the pie filling as the spread instead of the fresh cooked apples.
      I've never tried it but I think it should work, although it might be sweeter. I'd like to know how it turns out.