Description
Origin
Concord, Massachusetts folklore falsely credits Henry David Thoreau with its development since bread recipes that use raisins date back to at least 1671. Raisin breads have been baked in Europe since the 15th century.
Blackwood’s Edinburgh Magazine published the first known use of the term “raisin bread” in 1845, according to the Oxford English Dictionary. In the second part of the nineteenth century, raisin bread was regularly included in the English high tea tradition. Due to the substantial iron in raisins, raisin bread was marketed as “The Bread Of Iron” in the 1920s. In the 1960s, bread enjoyed rising popularity among English bakers.
Ingredients
Flour, Water, Yeast, Salt, Sugar, Cinnamon, Raisins, Nuts, Spices.
Taste
Raisin bread is a wonderful balance of sweet and salty. Cinnamon, sugar, and raisins sweeten the bread. The raisins’ chewiness matches the bread’s tenderness.
Shelf Life/Preservation
Raisin bread has the same storage life as regular white bread. A sealed bag or container at room temperature will keep it fresh for around 5 to 7 days. It’s vital to keep the bread in a cool, dry area since the raisins’ high moisture content might somewhat reduce its shelf life.
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