Here's a (raisin) toast to GW

11 years ago

I meant to post a picture of the raisin bread toast yesterday along with the fresh new loaf of bread, but I overexposed the image and ate the toast before I knew it.

So. . .Breakfast THIS morning--a thick slice of cinnamon raisin toast with TJ's greek honey yogurt. And coffee, of course!

It doesn't get any better than this.
Thanks again, GW. I do love the Zoji.
Sandra

This post was edited by Bellsmom on Sat, Feb 2, 13 at 14:33

Sort by:Oldest

Comments (8)

goldgirl
11 years ago
I agree - it doesn't! I love me some raisin toast.
nancylouise5me
11 years ago
Mmmmm, can almost taste the cinnamon. NancyLouise
Related Discussions
Pecan Brown Sugar Raisin Biscuits
Q
Comments (12)
Thanks Pat. I made them last night. Very yummy - it was hard to stop at eating two. Even the food critic liked them. I used dark brown sugar - there is only a quarter cup so even with dark brown the taste was subtle. I didn't have sour cream so I subbed yogurt. The dough was a bit dry - I made it work but next time I'll try a bit more milk if it comes out that way.
...See More
There Are Raisins-Then There Are Raisins
Q
Comments (37)
Jane has given permission to post her recipe for Rugelah. NOTE: the @ is an example of how the roll should look. Also, I use my own strained Raspberry Jam and the Flame Raisins from Simonian Farms. Rugelah Dough 8 oz. small curd cottage cheese 8 oz. softened sweet (unsalted) butter 2 cups flour Mix butter and cottage cheese. Add flour. Mix like for pastry using cutter or forks. Form into 6-7" flat square. Refrigerate overnight or at least several hours. Cut chilled dough square into 3 equal sections. (Re-refrig. other 2 sections.) Roll out the section between an 18 inch length of wax paper folded in half lengthwise. Rolling the dough the length only brings the dough to about 4" wide by about 14" long and 1/8th inch thick. (Keep chilled, handles easier.) Filling 8 oz. seedless raspberry jam 8 oz. raisins 8 oz. walnuts Chop raisins and walnuts together in food processor (or grind together in meat grinder.) Spread each rolled-out dough with 2 heaping tsps. of the jam. Spread 1/3rd of the nut/raisin mixture evenly over dough. Using the wax paper to help, roll-up dough jellyroll style - about a 1 1/2 roll - @. Topping 1 tsp. cinnamon 3 Tblsp. sugar Mix together and sprinkle generously over top of each log. Roll the log up in the self-same wax paper and refrigerate for at least one hour. Baking Preheat oven to 375ÂºÂ F. Remove one log from frig.; unroll and cut log into one inch pieces; place on parchment covered cookie sheet so turned-under part is down and "roll" is standing upright - @ . Bake for 25 minutes. Remove from oven and cool completely . Repeat for other 2 logs. Makes about 45 cookies from 3 logs.
...See More
Apple French Toast Breakfast Lasagna
Q
Comments (41)
I agree on the 8 inch round pans for the coffee cake. For the casserole, butter your 8 by 11 dish very well, and pack in the frozen and well drained shredded potatoes....grate a little onion over the top...not a lot just about 2 teaspoons....enough to flavor it. Not sure what size the "packages" of hash browns are....but make the crust about 1/2 inch thick...pack the shredded potatoes in and then bake at 375 until lightly browned. That's your crust. then fill the dish with veggies of your choice...you will need 4 1/2 to 5 1/2 cups of veggies to fill the dish....and I would like a mixture of lightly sauteed onions, some red peppers, either roasted or from a jar, broccoli, maybe some cauliflower...both briefly blanched to soften a little...or previously frozen and drained, sliced sauteed mushrooms, maybe carrot buttons blanched, perhaps some dried or roasted tomatoes, maybe some water chesnuts. Just have enough veggies to fill the dish...I always have on hand a cam of sliced mushrooms and a bag of frozen broccoli in case I am short. toss with the shredded cheese and parsley and add all to the pan. Then mix up the eggs and milk...because you have used a potato crust you likely won't need all the 7 eggs and 3 cups of milk....more like 2 cups of milk and 5 eggs....with 2 tsps of worchestershire. Pour over the stuff in the pan////bake....and cool I think this recipe is better cooked right after making and reheated....rather than saving and baking later. Good luck!! Linda C
...See More
Ballard Bench Here Thanks to my GW Friends (PICS)
Q
Comments (75)
caroleoh - Great point! I hadn't thought of that. I think I'm going to look around for something I have around the house, like a large tray, or something else shaped like that. I could tack it up to see if that might be an issue in the hallway. Not sure what I can find, though. Parma - I'm liking the mirror more and more, and I can't stop thinking about it - LOL! I have it bookmarked and open in my browser. I don't know if you read the review on it or not, but a decorator who bought it said it looks even more beautiful in person (and it's stunning already, if you ask me). I thought the exact same thing that you did about it picking up the same metallic effect on the picture. I love how it sparkles and the details of the tiny flowers painted on it. I agree that it will look best as a solo piece, which, as you mentioned, may be the way to go anyway. I measured it out on the wall, and at just over 32", it will be slightly larger than half the width of the bench. It's substantial enough, I think. What do you think about Caroleoh's point about how it would look from a side angle in the hallway?
...See More
annie1992
11 years ago
Oh dear, that looks delicious. And I already had a big breakfast. Mmmmm....

Annie
mtnester
11 years ago
Thud! It's beautiful! I love raisin toast (Pepperidge Farms', that is), but I haven't baked my own in quite a few years. That photo makes me want to get back in the water!

Sue
bellsmom
Original Author
11 years ago
Mtnester,
Pepperidge Farms used to be my Go To Raisin Bread. It isn't even close to this in texture (crust and interior) and taste. Even better, IMO, than the great raisin bread at Louisville's prestigious Blue Dog Bakery.

Still so much--almost everything! --that I don't know about bread, though. I wonder how much better the raisin bread could be if I stopped after the dough cycle and baked it in the oven as many here do.

Goldgirl, Annie, and NancyLouise--the Zoji thanks you.

I've been reading the Bread Machine for Dummies book that Grainlady recommended for beginners. The ''Bread Machine 101 Info'' is exactly what I need.

I think the next loaf may be ArabellaMiller's recipe in the GW cooking thread I linked below. Anyway, lots to play with.

Here is a link that might be useful: Lots of info for beginners here.
gwlolo
11 years ago
Bellsmom- That looks super scrumptious! DH has been on a business trip the last couple of weeks and DD has basically requested white bread as a treat :) I love cinnamon raisin bread. And the Greek yogurt sounds lovely with it.
mustangs81
11 years ago
Very enticing and motivating! I've got to check my "Artisan Bread in Five Minutes a Day" for a raisin bread. Certainly would be better to use homemade for my stuffed French Toast.
bellsmom
Original Author
11 years ago
GWlolo, I wish I had a fraction of your knowledge of bread making. It's kinda like I am looking into a whole world (or maybe a bakery display window) through a door that is barely ajar. But GW helps me keep edging the opening wider.

Mustangs--
This raisin bread would make an unbelievably great french toast casserole. I'll have to wait until we have company coming to try it, because it is just DH and I at home now. Have you shared your stuffed french toast recipe? I would love to try it.

Here's a (raisin) toast to GW

Comments (8)

goldgirl

nancylouise5me

Related Discussions

annie1992

mtnester

bellsmom
Original Author

gwlolo

mustangs81

bellsmom
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Here's a (raisin) toast to GW

Comments (8)

goldgirl

nancylouise5me

Related Discussions

annie1992

mtnester

bellsmomOriginal Author

gwlolo

mustangs81

bellsmomOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

bellsmom
Original Author

bellsmom
Original Author