Spicy Raisin Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 177.7
- Total Fat: 2.3 g
- Cholesterol: 23.2 mg
- Sodium: 27.5 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 4.0 g
- Protein: 6.0 g
View full nutritional breakdown of Spicy Raisin Bread calories by ingredient
Introduction
My sister wanted a version of cinnamon raisin bread that would hold together when sliced so she could put it in the toaster. This is it! My sister wanted a version of cinnamon raisin bread that would hold together when sliced so she could put it in the toaster. This is it!Number of Servings: 16
Ingredients
-
2 cups unsweetened apple juice
7 fl. oz (1 cup minus 2 tbsp) unsweetened almond milk, warmed
1/2 cup nonfat plain Greek yogurt
1/4 cup dark brown sugar
2 eggs
1 tbsp olive oil
4 cups whole wheat bread flour
1 tbsp instant yeast
1 1/2 tbsp cinnamon
1/2 tsp nutmeg
1 tbsp large-grain turbinado sugar
1 tsp sea salt
3/4 cup sultana raisins, soaked in hot water and drained
Directions
In a saucepan, cook the apple juice until it is reduced to 2 tbsp. Let cool slightly.
Pour the reduced juice into a large measuring cup and add enough warm almond milk to equal 1 cup.
Stir in the yogurt, brown sugar, eggs and oil. Set aside.
In a large bowl (or the bowl of a stand mixer with the dough hook) combine the flour, yeast, cinnamon, nutmeg, and turbinado sugar.
Add the wet ingredients and begin mixing.
Knead for 3 minutes, then add the salt and knead a further 10 minutes.
Cover and let rest 45 minutes.
Punch down and knead in the raisins.
Re-cover and let rest 15 minutes.
Shape into a loaf and place in a greased 9x5" loaf pan.
Cover loosely and allow to rise until doubled, about 45 minutes.
Preheat the oven to 350°F.
Bake 35-40 minutes, covering with foil after 20 minutes.
Remove from the pan immediately and cool on a rack.
Serving Size: Makes 1 loaf, 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Pour the reduced juice into a large measuring cup and add enough warm almond milk to equal 1 cup.
Stir in the yogurt, brown sugar, eggs and oil. Set aside.
In a large bowl (or the bowl of a stand mixer with the dough hook) combine the flour, yeast, cinnamon, nutmeg, and turbinado sugar.
Add the wet ingredients and begin mixing.
Knead for 3 minutes, then add the salt and knead a further 10 minutes.
Cover and let rest 45 minutes.
Punch down and knead in the raisins.
Re-cover and let rest 15 minutes.
Shape into a loaf and place in a greased 9x5" loaf pan.
Cover loosely and allow to rise until doubled, about 45 minutes.
Preheat the oven to 350°F.
Bake 35-40 minutes, covering with foil after 20 minutes.
Remove from the pan immediately and cool on a rack.
Serving Size: Makes 1 loaf, 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.