Baked brown California Raisin bread
Easy and fuss-free, California Raisins are ready to use straight out of the box. Little surprise, they are the go-to ingredients for most home cooks and chefs. While they're great on their own to be nibbled on as healthy snacks, there's so much more you can do with them without needing to exert much effort. Dried in the warm California sunshine, the raisins are naturally sweet and do not contain any added sugar, making them ideal for inclusion into your sweet (but healthy) baked treats.
Dr Klaus Tenbergen, certified master baker and executive pastry chef, has shared his simple California Raisin bread recipe with us. He's the current Dean of Technical Education and Economic Development at Columbia College in Sonora, California, so you know the recipe is bound to be delicious.
Bakes 2 round loaves
190g all-purpose flour
10g baking soda
115g wheat germ
110g Graham crackers, fine crumbs
165g California Raisins
150g molasses, light
105g reduced apple juice
55ml vegetable oil
- In a large bowl, combine flour, sugar, soda and salt. Stir well to blend.
- Add wheat germ, Graham crackers and raisins. Mix thoroughly.
- In another bowl, combine eggs, buttermilk, molasses, apple juice and oil. Beat well.
- Add wet ingredients into the dry ingredients. Stir until all ingredients are well-mixed.
- Pour batter into two well-buttered and lightly floured cans or small stainless steel bowls (do not cover).
- Bake at 177°C for 55-60 minutes until internal temperature of the bread is 100°C.
- Leave the bread to cool for 5-10 minutes, and then loosen bread with spatula to remove. Cool bread on a wire rack.
For more information and recipes on California Raisins, please contact Raisin Administrative Committee. #02-129, Enterprise Hub, 48 Toh Guan Road East.
Tel: 6515 6113. Email: firstname.lastname@example.org. Visit www.caraisins.org, www.caraisins.com