Raisin Bread or Raisin Apple Bread (Flashback Friday)

For some time now we have wondered how we could highlight some of the recipes we eagerly published when we began posting. There is something about going back and remembering those first steps of writing recipes out in our own words, plating, taking photos, and how we felt when we realized the unique kinship amongst us, even with some of us never having met in person. We do not ever want to forget those initial moments of delight when we saw there were readers who acknowledged our efforts. This is why it was difficult to know just how to re-publish some of the
recipes that, if nothing else, needed some order, some reformatting to how we currently post recipes.

So this is what we decided to do. Every Friday we will update a favorite recipe using our current, easier to read, format and most likely a new photo. In other words, the recipe will be edited and republished by simply changing the publishing date on the original. This method will not delete the comments along the way, yet we hope this will be a way to keep the recipes looking current and consistent in style.

So, for our first Flashback Friday, we would like to share a recipe first posted on July 23, 2008. It is a
variation of a recipe found in the Mennonite Treasury (page 26) and includes a twist with an apple filling that takes a raisin loaf a step further. 

Ingredients:

• ½ cup butter
• 1 cup milk
• 2 eggs
• ½ cup sugar
• 1 tsp salt
• ½ tsp cinnamon or rind of 1 lemon
• 4 – 4 ¼ cups flour, divided
• 2 Tbsp instant yeast*
• 2 1/2 – 3 cups raisins (rinsed with hot water) 

* about the yeast - the original recipe calls for 1 pkg yeast, letting it proof in warm water first. If you use water, adjust the milk or flour. 

Method:

1. Melt butter and add milk to a combined warm temperature.
2. Beat eggs and sugar, adding salt, cinnamon (or zest) and gradually the liquids.
3. Stir in 2 cups flour mixed with instant yeast.
4. Add rinsed raisins and then the rest of the flour, mixing until dough comes together. This works best with the dough hook attachment if you are doing it in a mixer.
5. Dust with extra flour if necessary to shape. Cover with tea towel and plastic bag and let rise at room temperature for about 1 –1 ½ hours.
6. Divide into two or three parts. If you are only making raisin bread, simply shape each part into a loaf. This will make two medium or three small loaves.
7. Cover and let rise until dough comes near the top of the loaf pan, about 45 – 60 minutes.
8. For a glossy look, beat an egg white with a fork and brush it over the tops, just before baking.
9. Bake in pre-heated 325 F oven for 30 – 45 minutes depending on size of loaf pan. Remove from pan to cooling rack while hot.

Apple Filled Raisin Loaf

Ingredients: same dough as for raisin bread

Filling for one loaf:

• 1 Tbsp butter
• 1 ½ - 2 apples peeled and chopped into small tidbits
• 1 Tbsp lemon juice
• 2 Tbsp sugar
• 1 tsp cinnamon

Method:

1. Cook apples in butter for about 3 - 5 minutes, adding lemon juice, sugar and cinnamon. Let cool.
2. For one loaf, roll out one third of the raisin bread dough into about a 12x12 inch square.
3. Spread with apple filling, staying away an inch from edges, and roll up jelly roll style.
4. Place seam side down on a parchment paper lined cookie sheet and pinch ends under.
5. Cover and let rise for about 30 minutes.
6. Do an eggwash if desired just before baking. Bake in preheated 325 F oven for about 35 minutes. Allow to cool before dusting with icing sugar, if desired.

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