1 1/2 cup buttermilk, warmed to 130 degrees
1/4 cup sugar
1 1/2 tsp salt
2 package dry yeast (rapid rise)
5 to 5 1/2 cups bromated flour better, bread flour
1/2 tsp baking soda
1 cup finely chopped nuts
1/2 cup butter, melted
1 tsp cinnamon
2 eggs, lightly beaten
1 cup raisins
Directions
Place sugar, salt, yeast, soda and cinnamon in large bowl. Measure
flour into a smaller bowl. Add 1 1/2 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 1 1/2 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 degrees for 35-40 minutes. Bakes two medium sized loaves.
Converted by MMCONV vers. 1.40
Servings: 1 servings
Buttermilk Raisin Bread Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads; Fruit
The History of Recipes
Recipes as an idea can be observed back into distant history, in fact as far as the ancient Egyptians, and maybe even further. Interesting though that maybe, mostly, these early cookbooks were just very basic hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Continuing our culinary historical journey, there are some recipe books published in the fourteenth century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the curry that we all know today, but rather accounts of the types of meals enjoyed by the nobility of those days. Later on, in the 15th century, the Crusaders brought back many foods and spices from middle-east cuisine, including spices like coriander, parsley, and rosemary. These new foods and tastes led to an eruption in manuscripts on cooking, the majority of which are now in private cookery archives. Over the succeeding few centuries, the powerful families of Europe competed with each other to offer the most extravagent banquests, and because of this the best chefs and their recipes were highly sought after. However, it was during the 19th century that cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, recipe publications were in great demand, as a result of higher levels of literacy, people having increased leisure time and being a little richer. The TV revolution brought us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Buttermilk Raisin Bread recipe.
