Best 3 Raisin Bread Strata With Sausage And Dried Plums Recipes

RAISIN-BREAD STRATA WITH SAUSAGE AND DRIED PLUMS

Steps:

• Sauté sausage in large nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork, about 6 minutes. Using slotted spoon, transfer sausage to bowl; cool.
• Butter 13x9x2-inch glass baking dish. Whisk eggs, milk, salt, and pepper in medium bowl. Arrange half of bread in bottom of prepared dish with bases of triangles facing in same direction. Scatter half of sausage, then half of plums over bread. Arrange remaining bread in dish with triangles facing in opposite direction. Scatter remaining sausage and plums over. Pour milk mixture over; press on bread to submerge. Cover; chill overnight.
• Position rack in center of oven and preheat to 350°F. Place strata on rimmed baking sheet. Bake uncovered until strata is puffed and golden and knife inserted into center comes out clean, about 1 hour. Let stand 10 minutes. Cut strata into squares and serve with maple syrup.

RAISIN-BREAD STRATA WITH PLUMS AND SAUSAGE

Steps:

• Saute sausage in large nonstick skillet over medium heat until brown and cooked through; breaking up with a fork, about 6 minutes.
• Using slotted spoon, transfer sausage to bowl; cool.
• Butter 13x9x2-inch glass baking dish.
• Whisk eggs, milk,salt, and pepper in a medium bowl.
• Arrange half of the bread in bottom of prepared dish with bases of triangles facing in the same direction.
• Scatter half of sausage, then half of plums over bread.
• Arrange remaining bread in dish with triangles facing in opposite direction.
• Scatter remaining sausage and plums over bread.
• Pour milk mixture over; press on bread to submerge.
• Cover; chill overnight.
• Position rack in center of oven and preheat oven to 350 degrees.
• Place strata on rimmed baking sheet.
• Bake uncovered until strata is puffed and golden and knife inserted into center comes out clean, about 1 hour.
• Cut strata into squares and serve with maple syrup.

CINNAMON-RAISIN BREAD

Steps:

• Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in 1 cup raisins. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Combine 1/2 cup sugar and 1 1/2 teaspoons ground cinnamon. Roll out each dough half into a 1/2-inch-thick rectangle (about 8 by 10 inches); lightly brush with water, and sprinkle evenly with cinnamon-sugar mixture, leaving a 1/2-inch border around edge. Starting with 1 short side, tightly roll dough into a log. Seal edges with fingertips, and tuck ends under. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush each loaf with butter, or dust with flour for a rustic look. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.