Raisin bread

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Raisin bread is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread". Aside from white flour, raisin bread is also made with other flours, such as all-purpose flour, oat flour, or whole wheat flour. Some recipes include honey, brown sugar, eggs, or butter. Variations of the recipe include the addition of walnuts, hazelnuts, pecans or, for a dessert, rum or whisky.

Raisin bread is eaten in many different forms, including being served toasted for breakfast ("raisin toast") or made into sandwiches. Some restaurants serve raisin bread with their cheeseboards.

Video Raisin bread

History

Its invention has been popularly though incorrectly attributed to Henry David Thoreau in Concord, Massachusetts lore, but there have been published recipes for bread with raisins since 1671. Since the 15th century, breads made with raisins were made in Europe. In Germany stollen was a Christmas bread. Kulich was an Easter bread made in Russia and panettone was made in Italy. The earliest citation for "raisin bread" in the Oxford English Dictionary is dated to an 1845 article in Blackwood's Edinburgh Magazine. In England, raisin bread became a common element of high tea from the second half of the 19th century. In the 1920s, raisin bread was advertised as "The Bread Of Iron", due to the high iron content of the raisins. The bread became increasingly popular among English bakers in the 1960s.

Maps Raisin bread

Varieties

European versions of raisin bread include the Estonian "kringel" and the Slovakian "vianocka". A similar food is raisin challah, a traditional Jewish food for Shabbat and holidays. It has been suggested that Garibaldi biscuits were based on a raisin bread that was eaten by the troops of Italian general Giuseppe Garibaldi.

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Production

The United States Code of Federal Regulations specifies standards that raisin bread produced in the country must meet. This includes a requirement for the weight of the raisins to be equal to 50% of the weight of flour used. Raisin bread is one of five types of bread for which federal standards have been outlined.

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In cosmology

The ways in which individual raisins move during rising and baking of the bread is often used as an analogy to explain the expansion of the universe.

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See also

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Notes

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References

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Further reading

• Fritz Ludwig Gienandt (1919). "Raisin Bread". The Twentieth Century Book for the Progressive Baker, Hotel Confectioner, Ornamenter and Ice Cream Maker: The Most Up-to-date and Practical Book of Its Kind. Four Seas. p. 192. 
• G. H. Lewis (1915). "The Invasion of Great Britain by Associated Raisin Co.". Sun-Maid Herald Vol 1 No 1. p. 20. 
• C. A. Paulden (1915). "Raisin Bread Provides New Outlet for Raisins". Sun-Maid Herald Vol 1 No 1. Fresno, California: California Associated Raisin Co. pp. 7-8. 
• "Raisins (production increase with Raisin Bread production)". Western Canner and Packer. Miller Freeman Publications of California. 1916. p. 2. 
• "Raisin Bread Standard (U.S. Government)". Baking Technology. American Bakers' Association. 1922. p. 121. 
• Walter V. Woehlke (1918). "The Rise of the Raisin". Country Gentleman. Curtis Publishing Company. p. 6. 

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External links

• Media related to Raisin bread at Wikimedia Commons
• The dictionary definition of raisin bread at Wiktionary

Source of the article : Wikipedia