No-Knead Whole Wheat Cinnamon Raisin Artisan Bread
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No-Knead Whole Wheat Cinnamon Raisin Bread
Wholesome, healthful, and plant-based so it's vegan! No-kneading, easy to make, and no mess.
Ingredients (in the order that they will be used):
1 cup raisins
14 oz (1 3/4 cups) water, room temperature
1 1/2 tsp salt
2 Tbsp maple syrup (or brown sugar, if you prefer, then add 2 Tbsp more of water)
2 Tbsp cinnamon
1 tsp instant yeast
3 cups whole wheat flour
3/4 cup rolled oats, toasted, divided: 1/2 cup for the dough; 1/4 cup for dusting
1/2 cup walnuts, broken up
More rolled oats for topping the loaf
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Cinnamon Raisin Bread with Tunnels of Cinnamon & Brown Sugar
FULL RECIPE:
A stunning cinnamon-raisin bread filled with tunnels of brown sugar and cinnamon. Jenny Jones shows her easy step-by-step recipe for this unique Tunnels of Cinnamon bread.
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HOW TO MAKE (Brown Sugar) CINNAMON RAISIN BREAD
In this LIVE EVENT, Artisan Baker Henry Hunter shares with us a recipe and step by step instructions for deliciously simple Brown Sugar Cinnamon Raisin Bread. From conversions, to mixing, and kneading - this video is a treat to watch!
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???? 'Down Home' Newfoundland Molasses Raisin Bread
Newfoundland Molasses Raisin Bread
Glen has been testing and researching Malt Bread / Malt Loaf Recipes - but this Newfoundland Molasses Bread Recipe keeps popping up. So he thought he'd give the recipe a try, because he loves molasses recipes!
Ingredients:
125 mL (½ cup) water
175 mL (¾ cup) milk
85g (90 mL / 6 Tbsp) butter
125 mL (½ cup) molasses
500g (875 mL / 3 ½ cups)all purpose flour
2 mL (½ tsp) coarse salt
7 mL (1 ½ tsp) cinnamon
8g (2 tsp) dry yeast
1 egg
2 mL (½ tsp) pure vanilla extract
220g (375 mL / 1½ cups) raisins
Method:
Place the water, milk, butter, and molasses in a pot over extremely low heat.
Stir and heat, just until butter is barely melted; about 90ºF.
In a stand mixer stir together the flour, salt, cinnamon, and yeast.
Slowly stir in the water / molasses mixture, allowing the bread hook to bring together a dough ball.
Add the egg, vanilla, and raisins.
Knead for 6-8 minutes.
Turn out onto a floured surface and knead a few times, just to make sure you've reached the right texture.
Place in a bowl and cover - allow to rise until double in size.
Preheat oven to 180ºC (350ºF).
Punch down and divide into 6 balls.
Form and place 3 balls into each 8 x 4 x 2½ baking dish.
Cover loosely with plastic wrap and allow to rise to the top edge of the dish.
Uncover and bake for 40-50 minutes - internal temp will be 195ºF.
Allow to cool slightly in the dishes.
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Our Other Bread Recipes:
1) Irish Soda Bread - Recipe:
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4) ???? Easy Sandwich Bread Recipe:
5) No Yeast Soda Bread Recipe :
6) 6 Hour Sourdough No-Knead Bread:
7) 1932 Peanut Butter Bread Recipe:
8) Sourdough Multi Grain No-Knead Bread Recipe:
9) Malt Bread Recipe with Raisins:
10) ???? 1½ Pounds of Banana Banana Bread Recipe:
11’) Down Home' Newfoundland Molasses Raisin Bread:
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No Knead Whole Wheat Bread Quick And Easy
How to make a No Knead Whole Wheat Bread prepared in minutes.
Here's what you'll need:
1 cup warm milk (250ml)
1 large egg OR 1/4 cup yogurt
1/4 cup sugar (50g)
1 tsp salt (5g)
1 cup all purpose flour (125g) or you can use 3 cups whole wheat
2 cups whole wheat flour (240g)
2 tsp instant yeast (6g)
1/4 cup melted butter (55g) unsalted OR 3 tbsp oil
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Beth's No-Knead Cinnamon Raisin Bread Recipe | ENTERTAINING WITH BETH
Learn how to make an easy No Knead Cinnamon Raisin bread. A artisan bread that requires no kneading and rises while you sleep!
SUBSCRIBE for more easy recipes!
Learn how to make my no knead bread cinnamon bread recipe. An easy and delicious bread recipe that can be risen over night and baked in a dutch oven. An easy baking recipe for beginner bakers.
DUTCH OVENS FOR DIFFERENT BUDGETS:
Cast Iron Dutch Oven ($)
Lodge Dutch Oven ($$):
Le Creuset Dutch Oven ($$$)
BETH’S NO KNEAD CINNAMON RAISIN BREAD RECIPE
Makes 1 loaf
INGREDIENTS:
1 ½ cups (180 g) all-purpose flour
1 ½ cups (180 g) whole wheat flour
¼ tsp (1.25 ml) active dry yeast
1 ½ tsp (7.5 ml) of salt
1 tbsp (15 ml) ground cinnamon
1 ½ cups (350 ml) room temperature water (more if needed in 1 tbsp increments)
½ cup (75g) walnuts
½ cup (75 g) raisins
METHOD:
Whisk together the flours, yeast, salt, and cinnamon. Then add the walnuts and raisins. Stir to combine.
Slowly add the water and stir with a wooden spoon until a dough forms. If the dough looks to dry add more water in 1 tbsp increments. Too wet add more flour in 1 tbsp increments.
Transfer dough into a clean bowl that has been greased with olive oil. Cover with plastic wrap and rise over night.
The following day, punch down dough and with “floured hands” form dough into a ball. Place in a clean bowl dusted with flour, cover with plastic wrap and allow to rise for 1 ½ hours.
Pre-heat oven to 500F (260C) with the Dutch oven so both can get up to temperature together. Place dough inside and cover. Bake for 30 mins.
Allow bread to cool for 1 hour. Slice and serve! Bread also freezes well if sliced and placed in a plastic freezer bag.
BETH'S FRENCH TOAST RECIPE
INGREDIENTS:
8 slices (2in thick) of good quality bread
3 eggs
1/2 cup (120 ml) milk
1 tsp (5 ml) sugar
¼ tsp (1.25 ml) salt
2 tsp (10 ml) vanilla
1 tbsp (15 ml) orange zest
2 tbsp (30 ml) syrup
2 tbsp (30 ml) butter
2 tsp (10 ml) orange zest
METHOD:
In a shallow bowl add the eggs, milk, sugar, salt, whisk that together and then add the vanilla and orange zest, whisk to combine.
Then place bread in the bowl to soak for at least a total of 6 mins (3 mins on each side)
While bread in soaking you can heat the syrup. In a sauce pan heat 2 tbsp (30 ml) of syrup, 2 tbsp (30 ml) butter and 1 tbsp (15 ml) orange zest until warm. Keep on a very low flame just to keep warm.
Then heat 1 tbsp (15 ml) of butter in a large non-stick skillet. Place soaked bread in pan, be careful not to crowd them so they can brown. Once browned on 1 side, flip them on the other side and cook for another 1-2 mins until golden brown. Then turn them on their sides to brown a bit, making sure the raw egg is being cooked on all sides.
Then remove from a pan and place on a serving platter. Drizzle the orange syrup over the bread and top with some freshly grated orange zest to garnish. Enjoy!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! cooking baking