Type | Sweet bread |
---|---|
Main ingredients | Grain, Raisins, Yeast [1] |
Raisin bread or fruit bread (also known as fruit toast or raisin toast in New Zealand and Australia) [2] is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread". [3] 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. [4] Variations of the recipe include the addition of walnuts, [5] hazelnuts, [6] pecans [7] or, for a dessert, rum or whisky. [8] [9]
Raisin bread is eaten in many different forms, including being served toasted for breakfast ("raisin toast") or made into sandwiches. [10] Some restaurants serve raisin bread with their cheeseboards. [11]
Its invention has been popularly incorrectly attributed to Henry David Thoreau [12] [13] [nb 1] in Concord, Massachusetts lore, as there have been published recipes for bread with raisins since 1671. [14] 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. [15] The earliest citation for "raisin bread" in the Oxford English Dictionary is dated to an 1845 article in Blackwood's Edinburgh Magazine. [16] In England, raisin bread became a common element of high tea from the second half of the 19th century. [17] In the 1920s, raisin bread was advertised as "The Bread Of Iron", due to the high iron content of the raisins. [18] The bread became increasingly popular among English bakers in the 1960s. [19]
European versions of raisin bread include the Estonian "kringel" [20] and the Slovakian "vianočka" [21] and "stafidopsomo" in Greece. A similar food is raisin challah, a traditional Jewish food for Shabbat and holidays. [22] It has been suggested that Garibaldi biscuits were based on a raisin bread that was eaten by the troops of Italian general Giuseppe Garibaldi. [23]
In Australia and New Zealand, buttered raisin toast is common for breakfast. [2]
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. [24] Raisin bread is one of five types of bread for which federal standards have been outlined. [25]
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. [26] [27]
Type | Sweet bread |
---|---|
Main ingredients | Grain, Raisins, Yeast [1] |
Raisin bread or fruit bread (also known as fruit toast or raisin toast in New Zealand and Australia) [2] is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread". [3] 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. [4] Variations of the recipe include the addition of walnuts, [5] hazelnuts, [6] pecans [7] or, for a dessert, rum or whisky. [8] [9]
Raisin bread is eaten in many different forms, including being served toasted for breakfast ("raisin toast") or made into sandwiches. [10] Some restaurants serve raisin bread with their cheeseboards. [11]
Its invention has been popularly incorrectly attributed to Henry David Thoreau [12] [13] [nb 1] in Concord, Massachusetts lore, as there have been published recipes for bread with raisins since 1671. [14] 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. [15] The earliest citation for "raisin bread" in the Oxford English Dictionary is dated to an 1845 article in Blackwood's Edinburgh Magazine. [16] In England, raisin bread became a common element of high tea from the second half of the 19th century. [17] In the 1920s, raisin bread was advertised as "The Bread Of Iron", due to the high iron content of the raisins. [18] The bread became increasingly popular among English bakers in the 1960s. [19]
European versions of raisin bread include the Estonian "kringel" [20] and the Slovakian "vianočka" [21] and "stafidopsomo" in Greece. A similar food is raisin challah, a traditional Jewish food for Shabbat and holidays. [22] It has been suggested that Garibaldi biscuits were based on a raisin bread that was eaten by the troops of Italian general Giuseppe Garibaldi. [23]
In Australia and New Zealand, buttered raisin toast is common for breakfast. [2]
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. [24] Raisin bread is one of five types of bread for which federal standards have been outlined. [25]
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. [26] [27]