3 eggs, set aside. 2 remove from heat and add 1 cup cold water. mix well. When the braid has risen to the top of the loaf pan, preheat the oven to 300°F. salt and nutmeg 3 c. flour. My grandmother use to make this but I never paid much attention as I left home when I was 16 years old. A Polish traditional Christmas Eve bread, this makes sweet egg bread loaves loaded with raisins. My original recipe says to add 1 cup sugar and 1 1/2 teaspoons salt to the eggs and whisk until combined. Pin. Hi Amelia! Take another paper towel, and make sure the raisins are nice and dry. I have tweaked hers a bit but all Ingredients are the same as yours except the vanilla, I will have to try that next time and love the soaking if the raisin tip!. Using your mixer's dough hook at slow speed, add the remaining flour ½ cup at a time. 47 %, World's Best Cinnamon Raisin Bread (Not Bread Machine), Cinnamon Raisin Bread for the Bread Machine, Cinnamon Swirl Raisin Bread - for Bread Machine. Put mixture into greased loaf pan and bake for 50 minutes in a preheated 350°F oven. Place the dough in a greased bowl. Bake for 30-40 minutes, until the crusts are nice and brown. Repeat with the other half of dough. Grandma's Raisin Bread makes wonderful toast! About 5-10 minutes. Let the raisins plump - 10-15 minutes. Set aside to cool. I hope your family enjoyed your bread and a Happy Thanksgiving, too! Braiding helps to make the loaves pretty, but you can skip this step. Loosely cover the bread with aluminum foil if you notice heavy browning on top. The bread freezes well. Stir together to make a sponge. It also makes a special French Toast. In the bottom, it’s stating to add raisins after the dough has risen for 2 hours. Add one cup of sugar, and one teaspoon salt. You’re making a sponge, so cover the bowl with a kitchen towel, and put in a warm spot to begin to rise – 15-20 minutes. Or toasted with eggs and bacon for a perfect breakfast. vanilla. I wonder if it makes any difference. And he asked me sometimes to use dried fruit rather than raisins, like the kind of candied fruit used in fruit cake. DIRECTIONS. In a small bowl, add the eggs yolks and one whole egg. OK, one of my strands is a little lacking . In a stand mixer add the warm water, sugar, salt and yeast. I am moving to Florida with my brother and he asked if I could make Bobchie’s raisen bread. Add remaining water, sugar, salt, butter, and 2 cups flour; blend well. . Place 1/2 cup warm water in large warm bowl. While the sponge is rising, separate 3 eggs – save the whites for another use, like an omelet or an angel food cake. On a sheet tray lined with paper towels, sprinkle the raisins. Cut the dough in half, and each half into thirds. Stir in eggs, mashed potatoes, raisins, and enough remaining flour to make soft dough. Cut the dough in half, put one half aside. Add raisins and flour to dry mixture. Fold the dough over the top in thirds, and begin to knead the dough until all the raisins are thoroughly incorporated. (If you let your dough rise in the oven, be sure to remove the loaves before heating up the oven.) Put in a warm place to rise. Stir in enough remaining flour to form a soft dough. Thanks for your comment. Near the end of the first knead, add the raisins, and knead for an additional 5 minutes or until raisins are mixed throughout the dough. Add 1/2 cup of flour at a time to equal 2 cups total of additional flour. The dough should be soft and slightly sticky. Place the dough in a greased bowl. I have some rising right now for Thanksgiving. Remove to cooling racks. I’m traveling and not available to review my recipe notes. Remove from heat and add 1 cup cold water. I changed the instructions on the recipe. Add 2 teaspoons of vanilla, and mix to combine. Good luck to you and your brother. Place raisins and 2 cups water in sauce pan and bring to boil for five minutes. That means you will have 5 cups of flour in all. Roll the dough into a rectangle. I am 83 years old now and I make her Polish egg bread alot but not for a while. Grandma’s Cinnamon Raisin Bread is a not too sweet bread with a perfect cinnamon spiral through the center. If you slice the bread first, it is easy to grab a slice to toast for an easy breakfast. . Practicing helps to bring it all back. It’s fabulous warm out of the oven or toasted for breakfast with lots of butter. butter 1 tsp. Preheat the oven to 300 degrees F. Bake for 30-40 minutes, until the top and sides are nicely browned. Hello CC – thank you for your comment. I’ve made this off of the bottom instructions so now I’m wondering how it’s going to turn out. If desired, to make bread a little richer, work in 2 tablespoons butter and 1 egg. This recipe makes 2 loaves. Pour 1 3/4 – 2 cups of golden raisins into the sauce pan to help plump up the raisins. At this point, the dough may have formed into a ball or just may be sticking a bit to the bottom of the bowl. DIRECTIONS. Mix well. Sprinkle the raisins evenly over the bread. After 10 minutes, remove the loaves from the pans, and allow to cool to room temperature. Let cool until it is lukewarm. Cooking Tip:               Proof your yeast. I checked the web instructions and the recipe and you’re right! Drain the raisins in a small strainer. Not exactly like Grandma’s, but then who bakes better than their grandmothers? July 12, 2018 Jessica Faidley Dessert Recipes No comments. The written instructions don’t match the instructions with the photos. Makes 1 loaf. https://grandmasthing.com/grandmas-country-white-bread-recipe I just have rotten luck. My dad also loved chalka. In the bowl of your mixer, add the lukewarm milk and butter, and the yeast mixture to the bowl. If it’s a little sticky, that’s OK. Place the dough on a floured surface, and begin to knead in more flour, at little at a time, until the dough becomes smooth. She would always be baking something, and I was her official taste-tester. First, in a small sauce pan, boil a cup or two of water. Now, braid the strands together to make an attractive braid. 5 add raisins … Once the dough has doubled, remove to a lightly floured surface. Now you will be a favorite of mine. Using the dough hook, add the rest of the flour. Thank you again and the most joyous holiday to you!! My grandmother and dad would go mushroom hunting near our home – dry them, and save them for soup or added to sauerkraut. Remove from the heat. Cut or tear your bread into bite size cubes, about 1 inch square, and pile in the baking dish. I hope the recipe turns out just as you remember and brings back loving memories. On a sheet tray lined with paper towels, sprinkle the raisins. Marion Webber, former owner and operator of Haskill’s Greenhouses began the family owned business in 1986 in St. Clair, MI. Home > Recipes > Breads > Grandma's Raisin Bread. Stir together, and when it has doubled or tripled in volume, you’re good to go. Let sit for 10 minutes, and remove the raisin bread from the loaf pans. Remove from heat and add 1 cup cold water. Dissolve yeast in warm water; set aside. Mix everything together with a wooden spoon. Punch down and put in bread pans about 6-7 loaves. This recipe has been handed down through many generations of Polish wives and homemakers. Then tuck them under to keep from burning. Too much sugar in the sponge might inhibit the yeast and the sponge rise may take longer. We use cookies to ensure that we give you the best experience on our website, Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Polish Christmas Eve Supper Recipes – Wigilia, Old Fashioned Beef Cube Steak with Tomato Gravy, Grilled Steak with Creamy, Cheesy Pasta,Tomatoes & Mushrooms, ½ cup of butter (one stick), room temperature, 1 Tablespoon active, dry yeast, reconstituted in ¼ cup warm water and 1 teaspoon sugar, 3 egg yolks + 1 whole egg, lightly beaten, 1½ - 2 cups golden raisins, plumped in boiling water, drained, and dried on paper towels, Put raisins in a small bowl. Sprinkle the raisins on top, and fold into thirds. In a medium … Ok, so this may not be the most healthy recipe for you. I made lots of it when the kids were younger, but not in a while. Thank you so much for taking the time to write and bring this to my attention. Up top, it says to add sugar to eggs. Add the butter in pieces to melt quickly. Oh this is just about an exact same recipe as my moms….since she could no longer bake and now left this earthly plane I picked up her tradition of baking this for the past 15 or so years. The raisins need to be dry when you begin to knead them into the dough. Thanks so much for your comment. Cover with plastic wrap and a kitchen towel. Let the butter melt, and the mixture cool until lukewarm. Place in greased bowl, turning to grease top. Once the 15 minutes is over, place the bread pudding in the oven and bake at 350°F for 45-50 minutes or until the top is set. Watch the dough to make sure you don't add too much flour. As soon as I’m at my real desk at home, I’ll review and make corrections. The slices are awesome slathered with butter, served with a cup of coffee. Put the braid into a well greased loaf pan, mine is 9″x 5″. Remove to a cooling rack. My Polish grandmother made this traditional bread throughout the year. Recipe. I usually put mine in the oven with the light on. https://sustainmycookinghabit.com/grandmas-easy-bread-recipe Knead for an additional 6-8 minutes. By Vanessa Greaves December 02, 2020 Skip gallery slides. I must admit that I do not know why my family calls this raisin bread, because it has always seemed more like a cake to me. Knead until elastic. https://www.allrecipes.com/recipe/238124/grandmas-date-nut-bread While the oats are soaking, mix 1 1/2 cups flour, baking powder, cinnamon, nutmeg, pumpkin spice and salt in a mixing bowl. Mix well. Add 3-1/2 cups flour, yeast mixture and eggs; beat with mixer at medium speed until smooth. XXOO – Mimi, Copyright, At Mimi’s Table 2013-2020, All Rights Reserved. https://melissaknorris.com/vintage-recipe-grandmothers-date-bread-recipe Add the milk, sugar, butter, eggs, salt and 2 cups flour. The raisins need to be dry when you begin to knead them into the dough. If I don’t make a recipe for a while, sometimes I forget the subtleties. There are a few extra steps compared to making regular yeast loaves, but so much worth it. Let the yeast proof until it bubbles for … Put in eggs, 2 cups raisins and about 3 more cups flour, more or less. 1 c. sugar 2 cakes yeast 1 tsp. I love it toasted or plain with Kraft Cheese Whiz! Take another paper towel, and make sure the raisins are nice and dry. Allow. But, it is one that has been in my family for many years and is enjoyed by all. Mix thoroughly. I love the way you write the recipie. So, take 1/4 cup of warm water, add one teaspoon of sugar, add 1 Tablespoon of yeast. Add raisins and flour to dry mixture. raisins Follow the instructions for white bread to make the Cinnamon Raisin Bread, except for the raisins. Mimi. Hope your chalka turned out as you’d hoped. About 5-10 minutes. The written instructions don’t mention when to add salt. Set in a warm place until the dough has doubled in bulk. GRANDMA'S RAISIN BREAD : 1 c. milk 1/4 lb. Sprinkle in yeast; stir until dissolved. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Baking, Breads, Christmas, Ethnic Foods, Polish. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. It does not get made often, and still, is never made as well as my grandmother made it. Grandma’s Raisin Cake Recipe. We lived directly across an alley from her house, so Grandma was always bringing over freshly baked goodies. 25 Beloved Bread Recipes From Grandma's Kitchen. Henry, you’re absolutely right. Begin to knead the dough, until the raisins are evenly disbursed. Cover with plastic wrap and a kitchen towel. Add 2 cups of flour. Thank you for sharing your recipe and story…My grandmother used to make and then my mother and now me and it’s very therapeutic for me, so many great memories! What could be better than a thick slice of homemade raisin bread with the topping of your choice? 143.4 g Repeat with the second half. 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