Friday, May 2, 2014

Raisin Bread

I don't know about all of you but Raisin Bread is a fine way to start your morning. I found several different recipes from the 19th century of this breakfast bread. Please note that the recipes come from the later part of the 19th century. However, I found several source mentioning raisin bread but I didn't find a recipe. And of course, most of you know that most recipes in the earlier part of the century didn't have a cook book but rather a tried and true method from the cooks and bakers themselves. And this included the home-maker as well.

Raisin Bread.
Pick, wash and seed the raisins, a full pint for an ordinary loaf; put them in a small, covered vessel, and set the latter into a larger one containing boiling water; cover this also, and place over the fire. Let the raisins steam half or three-quarters of an hour; the water that adheres from washing, is sufficient to steam them. Mix and knead the bread, as in either of the preceding recipes; when ready to mould work the raisins in evenly, and set it to rise in single loaf tins. Bake an hour, or till well done, and eat the next day.
Source: Health in the Household ©1883

A RAISIN LOAF—Take a loaf of bread in the dough, add I tablespoon butter, 1 teaspoon sugar, 1 large egg or 2 small ones, and 1 cup of stoned raisins. Mix well together, let rise an hour, and bake in a well heated oven.
Source: Mrs. Owen's New Cook Book ©1897

Raisin Bread.
1 pint milk.
1/2 cup sugar.
1/4 yeast cake.
1 cup seeded raisins.
Make a sponge and set it to rise adding the chopped raisins after the sponge has risen. Add flour enough to knead, shape into a loaf, rise again and bake.
Source: The Dewey Cook Book ©1899

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