Best 9 Orange Raisin Toasting Bread Recipes

ORANGE RAISIN BREAD

Steps:

• Pour 1/2 a cup boiling water of the raisins, add the rind of 1 orange. Let cool.
• Mix together butter and sugar; cream until fluffy. Add egg, juice, and dry ingredients and blend.
• Stir in cooled raisin mixture. Pour into prepared bread pan and bake 1 hour at 350.

BEST-EVER RAISIN-ORANGE BREAD

Steps:

• In a large mixer bowl, combine 2 cups of the flour and the yeast.
• In a saucepan, heat together milk, sugar, butter, water, orange peel, ginger, and salt just until warm (120 degree F), stirring constantly. Add to flour mixture; add eggs. Beat on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Add raisins.
• Using a spoon, stir in as much of the remaining flour as you can. On floured surface, knead in enough remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes). Shape into a ball and place in greased bowl; turn once.
• Cover dough; let rise in warm place until doubled (about 1-1/4 hours). Punch down. Turn out onto a floured surface; knead 1 minute. Cover; let rest for 15 minutes. Divide into 2 portions. Press each into a flat oval (9x7 inches); fold in half. Pinch seam closed. Pat to fit 2 greased 8-1/2x4-1/2x2-inch loaf pans.
• Place dough in prepared pans. Make three 1/4-inch-deep diagonal slashes across top of each loaf. Cover with waxed paper; let rise in a warm place until doubled (3/4 to 1 hour). Remove waxed paper and bake in a 375 degree F oven for 45 to 50 minutes or until done. (Cover loaves with foil after 20 minutes to prevent overbrowning.)
• Spread Walnut Glaze over cooled loaves. Makes 2 loaves (32 servings).

GOLDEN RAISIN-FENNEL SEMOLINA SODA BREAD WITH BUTTERMILK-ORANGE BUTTER

Steps:

• For the soda bread: Put the raisins in a bowl and cover with hot water. Set aside until softened, about 30 minutes. Drain and pat dry.
• Preheat the oven to 375 degrees F.
• Sift the all-purpose, cake and semolina flours, and the baking soda, cream of tartar and salt into a large bowl; stir in the sugar. Cut the 3 tablespoons butter into the flour until it resembles a coarse meal. Stir in the fennel seeds and the soaked raisins.
• In a small bowl, stir the orange zest into the buttermilk, and then add to the flour mixture, stirring with a fork just until a dough comes together. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened; the dough should look shaggy and uneven.
• Form the dough into a 6-inch round and place in a 10-inch cast-iron skillet. Using a very sharp knife, score a deep cross into the top of the loaf. Bake until nicely browned and a skewer inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from oven and brush with the 2 tablespoons melted butter. Cool for at least 30 minutes before slicing.
• While the bread bakes, make the buttermilk-orange butter: Whisk together the buttermilk and orange zest in a small bowl. Put the butter and salt in a stand mixer fitted with the paddle attachment and beat until smooth. Slowly pour in the buttermilk mixture and continue beating until just incorporated. Spread into a ramekin, cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
• Serve slices of warm or toasted semolina soda bread with the orange butter.

ORANGE-RAISIN TOASTING BREAD

Steps:

• In a mixing bowl, combine 1 1/2 cups flour, sugar, yeast, salt, and baking powder. In a saucepan, heat orange juice and butter to 120 degrees F (49 degrees C). Add to dry ingredients; beat on low speed for 30 seconds. Beat on high for 3 minutes. Add orange peel. Stir in remaining flour (batter will be thick). Stir in raisins (do not knead).
• Preheat an oven to 375 degrees F (190 degrees C).
• Coat an 8 x 4-inch loaf pan with nonstick cooking spray and sprinkle with cornmeal; spoon batter into pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in preheated oven for 35 to 40 minutes or until golden brown. Remove from pan and cool on a wire rack.

FLUFFY FRENCH TOAST WITH ORANGE SYRUP

Steps:

• Generously butter large roasting pan. Arrange bread in single layer in prepared pan, fitting closely together. Beat half and half, eggs, cinnamon and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan and refrigerate until bread absorbs mixture, turning once, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat oven to 400°F. Uncover pan and bake French toast until tester inserted into center of bread comes out clean, about 30 minutes.
• Meanwhile, stir orange juice and cornstarch in small saucepan until smooth. Add sugar and stir over medium heat until thick, about 8 minutes. Add butter, lemon juice and orange peel and stir until butter melts.
• Recut French toast into 8 separate slices. Serve with warm orange syrup.

RAISIN BREAD

Steps:

• Grease an 8x4-in. loaf pan; sprinkle with cornmeal and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar, salt and baking powder. Add orange juice; beat on low speed for 30 seconds. Gradually add remaining flour. Stir in raisins (batter will be stiff and sticky). Do not knead., Spoon into prepared pan; sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 40 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Slice and toast.

CINNAMON RAISIN BREAD PUDDING WITH ORANGE BUTTERSCOTCH SAUCE

Steps:

• -------CinnamonRaisin Bread Pudding-----------.
• Peel and cube the apples.
• In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
• Remove from heat.
• In a 10" x 8" pan, layer bread cubes and apple cubes.
• In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
• Pour mixture over bread and apple cubes and allow to sit 15 minutes.
• Place pan with apples and bread in a larger pan and fill with water to 1" of the top.
• Back in 350-degree oven for 35 minutes or until knife comes out clean.
• Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
• -----------OrangeButterscotch Sauce------------.
• In sauce pan melt butter, then add brown sugar and allow to bubble.
• Add orange liqueur and fresh orange juice and allow to reduce to half.
• Add heavy cream and reduce until lightly thickened.

ORANGE TOAST

Steps:

• In a small bowl, combine butter, sugar and orange zest; mix well. Spread on both sides of bread; cut in half diagonally. Place on ungreased baking sheets. Bake at 350° for 8-10 minutes. Turn slices over; bake 7 minutes longer (watch carefully).

ORANGE-RAISIN TOASTING BREAD

Steps:

• In a mixing bowl, combine 1 1/2 cups flour, sugar, yeast, salt, and baking powder. In a saucepan, heat orange juice and butter to 120 degrees F (49 degrees C). Add to dry ingredients; beat on low speed for 30 seconds. Beat on high for 3 minutes. Add orange peel. Stir in remaining flour (batter will be thick). Stir in raisins (do not knead).
• Preheat an oven to 375 degrees F (190 degrees C).
• Coat an 8 x 4-inch loaf pan with nonstick cooking spray and sprinkle with cornmeal; spoon batter into pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in preheated oven for 35 to 40 minutes or until golden brown. Remove from pan and cool on a wire rack.