Raisin Bread

Raisin Bread

Raisin Bread1 Raisin Bread2

Tried Tested

3 cups sifted cake flour
1 pkt instant yeast ( 10 g )
3 dessertspoons sugar if you prefer sweeter add an extra spoon
1/2 teasp salt
50 g melted butter + extra melted butter for glazing
1 1/2 cups of lukewarm water and milk mixed together, half and half heat until lukewarm in the micro
2 eggs lightly beaten

In a bowl, place yeast into the lukewarm water and milk mix with the sugar, let it froth for 5 mins. In another mixing bowl, sift flour, salt, add the melted butter and eggs and beat until the flour starts to come together. Add the yeast, water and milk mixture and beat further. You may add more flour if the dough is too runny.. Turn out onto floured surface and knead for 5 mins. Place in a warm place to rise for 1 hour covered in cling wrap. Knock back the dough add 1/2 cup currants to dough and knead a further 2 mins. Divide dough into 3 pieces. Plait your dough, place on baking tray lined with parchment paper. Cover and let rise again covered in a warm place for 30 mins. Before baking brush with egg wash. Preheat oven to 180 degrees ( fan assist 160 degrees ) bake for 25 to 30 mins. Remove from oven and mix 3 tsp apricot jam diluted with a little hot water, brush over your raisin bread or glaze with melted butter. I used the apricot glaze

Source, baked and posted by: Gail Haselsteiner

Cinnamon Rolls

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 teaspoon Salt

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise.

Source: http://thepioneerwoman.com/



1 cup warm milk
10 g sachet instant yeast
1/2 cup castor sugar
1/2 teaspoon salt
1 egg
1/3 cup canola or vegetable oil
4 cups cake flour
1/3 cup softened butter
1 cup packed light brown sugar ( I used muscovado )
2 tablespoons ground cinnamon
1/4 cup cream cheese, at room temperature
1/4 cup softened butter
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 1/4 cups icing sugar

In a measuring cup, stir warm milk, yeast and 1 tablespoon of the castor sugar together to dissolve. Stir and proof 5 minutes. Into the bowl of a stand mixer, measure out 4 cups of flour, the remaining sugar and salt. Once yeast mixture looks bubbly pour into stand mixer with dry ingredients. Start to stir on low. Add in the egg and the oil. Scrape edges of bowl to stir flour in evenly. Knead 5 mins on low. If dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. Dough should not be dry. Let dough rise covered in a warm place until double in size about 35 mins.

Sprinkle counter with flour and roll dough to about 18×24 rectangle. Spread softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Place brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. Lightly press the sugar mixture into the butter using a rolling pin. Roll the dough up like a Swiss roll finishing with the plain dough on the bottom to seal the entire thing together. Cut off any uneven ends to even out the roll. Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Cover with tea towel and let rise again for 1 hour. They double up in size. Preheat oven to 180 C .Line a rimmed baking tray with parchment paper then spray lightly with nonstick cooking spray. Bake for 20 mins.
Icing : While the buns are baking, whip cream cheese and butter together. Stir in vanilla, and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay firm.

Posted by: Gail Haselsteiner

Whole-wheat Bread – Easy Mix and bake

 Whole-wheat Bread – Easy Mix and bake 2  

4 x 250ml whole-wheat flour
1 x 250 ml cake flour
5 ml salt
500 ml buttermilk
125 ml milk
25 ml sugar
10 ml vinegar
25 ml oil
5 ml baking soda

Set oven at 180oC (350oF)
Grease bread pan
Start combining all your ingredients as listed above, from the top working your way down the list, and it’s best to use a wooden spoon to do the mixing.
Spoon into your pan and bake for ± 1 hour in a preheated oven.
Let it rest for 5 minutes in the pan before taking it out.
Let it cool down on a wire rack.

Cut a decent thick slice, butter it and then all you have to do would be to “ENJOY” it with a fresh cuppa Joe.

Esmé’s Note: Original recipe only called for regular milk, although I substituted it with buttermilk, and then added an additional 125ml regular milk (as it seemed a bit dry). Due to using buttermilk, I only used 10 ml vinegar instead of the 25ml as per the original recipe.
– Regular milk + vinegar usually used together instead of buttermilk.

Received and posted on behalf of Suzanna Hugo – Langebaan cookbook dating back ± 25 years


veganbread 1 veganbread 2  

2 cups whole-wheat bread flour
1 cup regular cake flour
½ cup ground flax seed (I measured ½ cup of seeds and tossed it in an old coffee grinder, which I use to grind all my spices or seeds to a powder)
½ – 1 teaspoon salt ****
½ – 1 teaspoon sugar
8g packet quick-rise instant yeast
500ml lukewarm water

Combine all the dry ingredients.
Add the water and mix thoroughly.
Set aside to rise and double in volume.
Use a wooden spoon to pat it down.
Place dough in your bread pan and let it rise again.
‘Paint’ the top with water and sprinkle with coarse salt. If you decide to add coarse salt, you may wish to leave out the salt in the dough – you decide, or just use ½ teaspoon of salt in the dough. ****
If you do not use the coarse salt, sprinkle with 1 teaspoon of flax seed (or use both), just because you can!
Bake for ±50-60 minutes at 350oF or until a tester comes out clean.

SOURCE: Esme’s kitchen – own creation

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