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Buttermilk Raisin Bread

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Submitted by honeybee

YIELD

2 loaves

PREP

2 hrs

COOK

35 min

READY

3 hrs

Ingredients

1 ½ 355
CUPS ML BUTTERMILK
warmed to 130 degrees
¼ 59
CUP ML SUGAR
1 ½ 7.5
TEASPOONS ML SALT
2 2
PACKAGES PACKAGES YEAST, ACTIVE DRY
(rapid rise)
5-5 ½
CUPS ALL-PURPOSE FLOUR
bromated and better bread
½ 2.5
TEASPOON ML BAKING SODA
1 237
CUP ML NUTS
finely chopped
½ 118
CUP ML BUTTER
melted
1 5
TEASPOON ML CINNAMON
2 2
LARGE LARGE EGGS
lightly beaten
1 237

Directions

Place sugar, salt, yeast, soda and cinnamon in large bowl.

Measure flour into a smaller bowl. Add 1½ cups flour to other dry ingredients. Blend to mix ingredients. Pour butter, eggs, and buttermilk into dry ingredients. Beat at high speed for two minutes. Add 1½ cups more flour. Continue beating two more minutes. Change to bread hooks. Add nuts, raisins, which have been soaked in hot water for 20 minutes, and about 2 cups more flour (total 5 cups flour so far). Mix with bread hooks, until dough is no longer sticky. Add balance of flour if necessary. Knead with hooks until dough is smooth and elastic. Place dough in greased bowl, let rise one hour. Punch down, divide and let rest, covered with two bowls for 15 minutes. Shape into loaves. place in greased loaf pans. Let rise for one hour. Bake at 375℉ (190℃) for 35 to 40 minutes. Bakes two medium sized loaves.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 407g (14.4 oz)
Amount per Serving
Calories 1272 33% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 19g 93%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 1261mg 53%
Total Carbohydrate 62g 62%
Dietary Fiber 10g 40%
Sugars g
Protein 65g
Vitamin A 17% Vitamin C 3%
Calcium 20% Iron 62%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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