Raisin Brown Bread

Raisin Brown Bread is a bread that has raisins in it. The bread is usually brown in color. It is generally consumed in Northern Europe or the United States as a dessert or toasted. Every cook that has ever tried preparing a recipe will add some new ingredients or subtract something for favoring. A lot depends on the cook and how much time he has to prepare the product.

A recipe for raisin brown bread is sure to contain several of these ingredients: water, molasses, sugar, bread and of course raisins. What makes the end product so different may be a variety of things. One recipe calls for 30 minutes prep time and 40 minutes cooking time. That makes its ready time 3 hours and 10 minutes. Some people felt the recipe was so good that it could be used with baked beans. Other people felt too much molasses made the end result too heavy. More recipes and information on raisin bread can be found at allrecipes.com.

Tom O’Donoghue was born in Ireland and currently owns the Blarney Stone restaurant in Pittsburgh, Pennsylvania. His restaurant opened in 1974 and can seat over 600 patrons. O’Donoghue has found it difficult to duplicate his Irish recipe for raisin brown bread in the United States. He reasons that Irish flour is milled much finer. His recipe calls for whole wheat flour, bran, wheat germ, and all purpose flour mixed with some additional ingredients.

People with weak fingers should leave the baking to someone else. You have to mix it, remix it, and then mix it again. You need to work in every grain until all the ingredients are blended.