Best Microwave Brown Bread With Raisins Recipes

CINNAMON RAISIN BREAD

Steps:

• Combine the milk, melted butter, and honey in a microwave safe glass.
• Heat the liquid in the microwave**** to 110 to 115 degrees F, then stir in the yeast. Let this mixture sit for 10 minutes, until foamy.
• Pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins.
• Stir it around with a wooden spoon or the dough hook of the mixer until roughly combined.
• Fit the stand mixer with the dough hook, and knead for 10 minutes on medium low speed.
• Cover the dough bowl with plastic wrap and let the dough rise for one to two hours, until doubled in size.
• Lightly flour your countertop and spread the dough into a rectangle that is the length of your loaf pan (I use a standard 9x5inch pan). It doesn't have to be perfect.
• Make the cinnamon filling by stirring together the brown sugar, cinnamon, butter, and salt.
• Spread this mixture all over the top of the dough rectangle, then roll the dough up like a cinnamon roll, and pinch the seam shut.
• Grease a 9x5 loaf pan with butter, and place the bread roll seam side down into the pan.
• Cover the loaf with plastic wrap and let it rise for 60 minutes, until the dough has risen past the top of the loaf pan.
• Preheat the oven to 375 degrees F, and place a sheet pan on the lowest shelf of the oven. Add enough boiling water to cover the bottom of the sheet pan, then bake the bread on the shelf above the water for 40-50 minutes until the inside registers 190 to 200 degrees on an instant read thermometer.
• Let the bread cool completely on a wire rack before slicing it. Enjoy!
• Storing: since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.

MICROWAVE BREAD

Steps:

• Butter a 1.5-quart microwave-safe glass loaf dish and set aside.
• Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
• Transfer the dough to the prepared dish, cover and let rise until doubled in size, about 1 hour.
• Microwave on high until the internal temperature of the bread registers 200 degrees F, about 4 minutes. Check for doneness starting at 3 minutes, as microwave power levels may vary. Let cool in the dish for 5 minutes, then turn out onto a rack and let cool completely.

MICROWAVE BROWN BREAD WITH RAISINS

Steps:

• grease lightly a 4 cup glass measuring cup ( I used a quick spray of Pam)
• Mix molasses and buttermilk in a medium bowl, Then add the raisins, baking powder, baking soda and salt, Mix well by hand.
• Gradually add the wheat flour, all purpose flour and corn meal, stir until moist.
• Pour into prepared measuring cup. cover with plastic wrap making sure it clings to edge. Place in microwave on med level for 8 1/2 minutes remove , uncover and let sit for 10 minutes

BROWN BREAD WITH RAISINS

Steps:

• Heat oven to 325°F. Grease 2-quart casserole dish with shortening or cooking spray.
• In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 30 seconds, scraping bowl constantly. Pour batter into casserole.
• Bake uncovered about 1 hour or until toothpick inserted in center comes out clean. Immediately loosen sides of bread with metal spatula and remove bread from casserole. Cool 30 minutes on cooling rack before slicing. Serve warm.

MAPLE-RAISIN BREAD PUDDING

Steps:

• Place bread cubes in a greased 2-qt. microwave-safe dish. Sprinkle with brown sugar, raisins and cinnamon. , In a large bowl, whisk eggs, milk, syrup and butter until smooth. Pour over bread; gently press bread cubes into egg mixture. , Cover and microwave at 50% power until center is soft-set and a knife inserted near the center comes out clean, 10-12 minutes. Let stand 5 minutes. If desired, serve with additional syrup.

AUTHENTIC BOSTON BROWN BREAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8x4-in. loaf pan; cover with foil., Place pan on a rack in a boiling-water canner or other large, deep pot; add 1 in. of hot water to pot. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted in the center comes out clean, adding more water to the pot as needed. , Remove pan from the pot; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired.

MICROWAVE RAISIN BREAD PUDDING

Steps:

• In a greased (2 quart) glass oven-proof baking dish, mix bread and raisins. Beat eggs, sugar, vanilla, and salt until well blended. Set aside.
• In a 4-cup glass measuring cup heat milk and butter on HI (max power) 4 1/2 to 5 minutes, or until steaming hot. Gradually stir in egg mixture. Pour over bread and raisins, sprinkle with cinnamon or nutmeg.
• Cover with wax paper.
• Cook on 50% power (simmer) for 12 to 14 minutes. When cooked, center may be soft, but will set as it cools.
• Serve warm or cooled. Add whipped cream, cool whip, or ice cream for an extra treat. Refrigerate leftovers (if any)!

RAISIN BROWN BREAD

Steps:

• Blend together flour, baking soda and salt.
• Blend in whole wheat flour and raisins.
• Make a well in centre of dry ingredients.
• Add milk and molasses.
• Divide batter among 4 greased 20oz cans.
• Cover each with aluminum foil and tie in place.
• Steam for 1 hour.
• Serve warm or cold.