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Raisin Bread

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Raisin Bread' in Aunt Sammy's Radio Recipes Revised, U.S. Department of Agriculture, Bureau of Home Economics, issued May 1931 (Van Deman & Yeatman) — a U.S. federal work, public domain. Text read in full at https://dn720006.ca.archive.org/0/items/auntsammysradior1931unit/auntsammysradior1931unit_djvu.txt (Internet Archive djvu text, CAT copy). This is the 1931 Revised edition; no part of this entry is attributed to the 1927 first edition. Conversion: the original's 1 1/2 cups sifted flour (188 g) is swapped for a gum-containing gluten-free 1:1 blend at the same weight (USDA basis 125 g/cup); baking powder is specified gluten-free. Filed as a conversion of a baking-powder quick bread — the original contains no yeast, so it is outside the rule base's refused yeast-bread class. The original names no yield; the filed yield of 12 slices is an editorial serving assignment, disclosed here.

Despite the name this is a quick bread, not a yeast bread: baking powder raises a cinnamon batter carrying a cup and a half of chopped raisins. It rests 20 minutes in the pan, then makes for an hour.

Category: BakingServes: 12Time: 95 minComplexity: 2/5

Why this complexity: Batter rests 20 minutes in the pan before baking, per the original; Raisins are chopped so they distribute instead of sinking in a row.

Ingredients

  • 188 g gluten-free 1:1 baking blend (with gum) (about 1 1/2 cups), for the original 1 1/2 cups sifted flour (188 g, USDA basis 125 g/cup)
  • 2 tablespoons sugar
  • 3 teaspoons gluten-free baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1 cup milk
  • 1 1/2 cups raisins, chopped
  • 4 tablespoons butter, melted

Method

  1. Grease a 9-by-5-inch loaf pan well.
  2. Sift together the blend, sugar, baking powder, salt, and cinnamon.
  3. Beat the eggs, add the milk, and add to the first mixture. Stir in the raisins and the melted butter.
  4. Pour into the greased loaf pan and let the batter stand for 20 minutes.
  5. Heat the oven to 350°F (moderate). Make the loaf for about 1 hour, until a tester inserted in the center comes out clean.
  6. Cool in the pan 10 minutes, then turn out and cool on a rack before slicing.

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