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
It is quite feasible to track the history of transcribed cooking instructions way back into antiquity, at least as far back as the Egyptians, and quite possibly further than that. Having said that, these, ancient cookbooks were just very basic pictorial instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to food historians is a series of tablets in the Sumerian language which recount 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 those who drank it feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into starters, entrees and desserts, a very modern way of dining. Additionally, he tells us how the cooks of his times made use of many spices and herbs, including a few that will be familiar to modern chefs for example basil, fennel and asafoetida. During the next few hundred years, the rich and powerful families of Europe competed to serve up the best banquets, and as a consequence, the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the 1800s that cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and publishing the recipes of their peers. Like it or not, the introduction of TV brings us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Buttermilk Raisin Bread recipe.
