This California Raisin Bread is great raisin bread--and look what you can make with it!
What makes this raisin bread so good?
California Raisin Bread marries three great sunny flavors: plump raisins, quality cinnamon, and a touch of citrus from the orange groves of California.
This combination of sunny flavors makes for a wonderful bread. Imagine a light and airy bread with raisins plumped from the baking, matched with the best Cinnamon we could find, and complemented with the flavor of natural oranges. The raisins are the best bakers' grade, the orange a wonderful discovery, and the cinnamon is much better than is found in most stores--a quality Korintje cassia cinnamon imported from Indonesia that really makes a difference.
This is a very aromatic raisin bread and will smell wonderful baking in your kitchen. You will love the flavor and aroma of fruit in your bread. Treat yourself and your family to this wonderful raisin bread often.
This mix is designed for bread machines on the two-pound setting or for baking in the oven. Directions are included.
"We're liking all the bread's, but the California Raisin Bread is something special!" --Kuwait
Don't miss this sunny California bread! A tender cinnamon raisin bread kissed with California oranges. This combination of sunny flavors makes for a wonderful bread.
If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at exactly 80 degrees. A ten-degree difference in water temperature can double the growth rate of the yeast. These bread mixes are satisfaction guaranteed when you use a thermometer.
See what else you can make with your mix!
This bread makes wonderful cinnamon rolls. The cinnamon, sugar, and raisins come in a packet. To make the bread loaf in your bread machine, you empty the packet into the flour mix. The little rolls made in the muffin pan were made that way--all the components were put in the bread pan and the bread machine was set on the dough cycle. The cinnamon sugar is dissolved in the dough; the raisins are rolled into the dough.
You can also use the packet of cinnamon, sugar, raisins as a filling. Set the raisin packet aside and set the machine on the dough cycle. You will have a very nice, soft dough.
Roll the dough into a rough rectangle 12 x 18-inches. Melt four tablespoons of butter just till it's warm (not hot enough to kill the yeast at 140 degrees) and spread it over the rectangle with a spatula. Empty the raisin packet into a bowl, add two tablespoons of sugar, and mix well, breaking apart any raisins that may be clumped together. Spread the raisin mixture over the dough.
Roll the dough into an 18-inch log and cut into 12 equal slices. If you want your rolls to spread and bake together (tear-apart rolls), place your twelve rolls in a greased 9x13-inch pan. If you want them to bake apart, position them on a large baking sheet. (See the image. Nuts were added with the raisins and the rolls were baked on a large sheet. Frosting was drizzled over each roll.)
Let them rise until soft and puffy, about an hour and a half, and bake them in a 350-degree oven for about 25 minutes, until they just begin to brown and the interior temperature measures 190 degrees. Frost as desired.
You can make fabulous sandwiches with raisin bread. The bread is very soft and moist with plenty of raisins. It is not overly loaded with cinnamon and has just a touch of orange. It makes a wonderful sandwich.
Shown is a meat and cheese sandwich made with deli turkey. The other sandwich is made with peanut, jam, and banana slices. Both sandwiches are terrific. (We served sandwiches to our crew. They loved them.)
This bread makes great French toast. Shown here is caramel apple pie French toast. Make the egg wash as you always do. Then make a "sandwich" using apple pie filling or apple pastry filling spread between the two slices. Cook the French toast just like before but turn the heat down and give it time for the heat to soak through the two slices.
Drizzzle caramel or maple syrup over the French toast. Consider Old-Fashioned Buttermilk Syrup. It's very caramelly with some underlying tones that are almost butterscotch--luscious.
Ingredients: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), raisins, milk (dry nonfat milk), sugar, salt, yeast (yeast, monostearate), dough conditioner for better baking (wheat flour, dextrose, soy flour, calcium salts, dicetyl tartaric acid esters of mono- and diglycerides, ethoxylated mono- and diglycerides, soy lecithin, ascorbic acid, L-cysteine monohydrochloride, fungal enzymes, azodicarbonamide, and calcium iodate), natural flavors, and spices. This product contains wheat, soy, and dairy products and may contain traces of eggs, peanuts, or tree nuts.