Raisin bread: Difference between revisions

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{{Use mdy dates|date=November 2013}}

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| main_ingredient = [[Grain]], [[Raisin]]s, [[Bakers' yeast|Yeast]]<ref name="Scheele2011">{{cite book|author=Charel Scheele|title=Old World Breads and the History of a Flemish Baker|url=http://books.google.com/books?id=X-Y5q8vhExEC&pg=PA86|date=October 12, 2011|publisher=iUniverse|isbn=978-1-4620-5472-5|page=86}}</ref>

'''Raisin bread''' is a type of [[bread]] made with [[raisin]]s and flavored with [[cinnamon]]. It is "usually a [[flour#Bleached flour|white flour]] or egg dough bread". Aside from white flour, raisin bread is also made with other flours, such as oat flour or whole wheat flour. Some recipes include honey, brown sugar, eggs, or butter.<ref>{{cite book|author1=Mark Bricklin|author2=The Editors of Prevention Magazine|title=Prevention Magazine's Nutrition Advisor: The Ultimate Guide to the Health-Boosting and Health-Harming Factors in Your Diet|url=http://books.google.com/books?id=iPFokL0MuswC&pg=PA80|date=15 August 1994|publisher=Rodale|isbn=978-0-87596-225-2|page=80}}</ref> Variations of the recipe include the addition of [[walnuts]],<ref>{{cite news|title=Delia skims the goalpost|newspaper=The Independent on Sunday|date=25 June 2000}}</ref> [[hazelnuts]],<ref>{{cite news|last=Miers|first=Thomasina|title=Party season's big dippers|newspaper=The Times|date=15 December 2007}}</ref> [[pecans]]<ref>{{cite news|last=Richardson|first=Belinda|title='We could be in the lounge bar of an ocean-going liner'|newspaper=The Daily Telegraph|date=25 June 2005}}</ref> or, for a dessert, [[rum]] or [[whisky]].<ref>{{cite news|title=10 top spots near the shops|newspaper=The Times|date=15 December 2007}}</ref><ref>{{cite news|last=Ferrier|first=Clare|title=The Royal Oak, Brookland|newspaper=The Daily Telegraph|date=13 September 2008}}</ref>

Raisin bread is eaten in many different forms, including being served toasted for breakfast ("raisin toast") or made into sandwiches.<ref name="Hensperger">{{cite book|last=Hensperger|first=Beth|title=The Bread Lover's Bread Machine Cookbook|year= 2000|publisher=Harvard Common Press|isbn=978-1-55832-156-4|page=449}}</ref> Some restaurants serve raisin bread with their cheeseboards.<ref>{{cite news|last=Mclean|first=Neil|title=If this is a diet, count me in|newspaper=The Sunday Times|date=27 June 2004}}</ref>

==History==

Its invention has been attributed to [[Henry David Thoreau]]<ref>Dolis, J. (2005) ''Tracking Thoreau: double-crossing nature and technology''

ISBN 0-8386-4045-1 Retrieved January 2012</ref>{{#tag:ref|[[Walter Harding]] wrote in his biography of Henry Thoreau that the man had created raisin bread. Author [[Ken Jennings]] writes: "It seems the eminent Professor Harding was taken in by, of all things, a story in a 1943 ''Ladies' Home Journal'' article, which got its delicious, raisiny facts from a longstanding legend in Thoreau's hometown of Concord, Massachusetts... Ultimately Harding recanted his claims in a 1990 ''Thoreau Society Bulletin'' titled 'Thoreau and Raisin Bread.{{'"}}<ref name="Jennings2006" />|group="nb"}} in Concord, Massachusetts lore, but there have been published recipes for bread with raisins since 1671.<ref name="Jennings2006">{{cite book|author=Ken Jennings|title=Brainiac: Adventures in the Curious, Competitive, Compulsive World of Trivia Buffs|url=http://books.google.com/books?id=tXi_rfgUWCcC&pg=PT168|date=September 12, 2006|publisher=Random House Publishing Group|isbn=978-1-58836-552-1|page=168}}</ref> Since the 1400s, 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.<ref>{{cite web | url=http://www.sunmaid.com/history-of-raisins-and-dried-fruit.html | title=History of Raisins and Dried Fruit | publisher=Sun Maid | accessdate=November 26, 2013}}</ref> The earliest citation for "raisin bread" in the ''[[Oxford English Dictionary]]'' is dated to an 1845 article in ''[[Blackwood's Edinburgh Magazine]]''.<ref name=OED>{{cite web|title=raisin, n.|url=http://www.oed.com/view/Entry/157621|work=Oxford English Dictionary|publisher=Oxford University Press|accessdate=26 November 2013}}</ref> In England, raisin bread became a common element of [[high tea]] from the second half of the nineteenth century.<ref>{{cite news|last=Wilson|first=Bee|title=There's nothing 'high' about high tea|newspaper=The Times|date=9 March 2002}}</ref> In the 1920s, raisin bread was advertised as "The Bread Of Iron", due to the high [[Human iron metabolism|iron]] content of the raisins.<ref>{{cite news|title=The Bread of Iron (advertisement)|url=http://oregonnews.uoregon.edu/lccn/sn83045782/1921-09-18/ed-1/seq-56.pdf|accessdate= November 26, 2013|newspaper=The Sunday Oregonian|date=September 18, 1921|location=[[Portland, Oregon]]}}</ref> The bread became increasingly popular among English bakers in the 1960s.<ref>{{cite news|last=Woodland|first=John|title=Price blow to raisin traders in UK|newspaper=The Times|date=20 October 1967}}</ref>

==Varieties==

[[File:Raisin Challa.jpg|thumb|A loaf of raisin challa]]

European versions of raisin bread include the Estonian "kringel"<ref>{{cite news|last=Brûlé|first=Tyler|title=Things to do, places to go|newspaper=The Financial Times|date=27 December 2008}}</ref> and the Slovakian "vianocka".<ref>{{cite news|last=Gill|first=Jaime|title=A winter affair|newspaper=The Guardian|date=22 November 2008}}</ref> A similar food is raisin [[challah]], a traditional Jewish food for [[Shabbat]] and [[Jewish holidays|holidays]].<ref name="GlazerGlazer2011">{{cite book|author1=Phyllis Glazer|author2=Miriyam Glazer|title=The Essential Book of Jewish Festival Cooking|date=March 29, 2011|publisher=HarperCollins|isbn=978-0-06-204121-0|page=127}}</ref> It has been suggested that [[Garibaldi biscuits]] were based on a raisin bread that was eaten by the troops of Italian general [[Giuseppe Garibaldi]].<ref name=Ind0707>{{cite news|last=Vallely|first=Paul|title=Garibaldi: The First Global Action Hero|newspaper=[[The Independent]]|date=30 June 2007}}</ref>

==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.<ref name=GPO>{{cite web|title=Section 136.160 - Raisin bread, rolls, and buns|url=http://www.gpo.gov/fdsys/pkg/CFR-2005-title21-vol2/xml/CFR-2005-title21-vol2-sec136-160.xml|work=Code of Federal Regulations|accessdate=26 November 2013|date=1|month=April|year=2005}}</ref> Raisin bread is one of five types of bread for which federal standards have been outlined.<ref>{{cite book|title=Kiplinger's Personal Finance|date=May 1982|publisher=Kiplinger Washington Editors, Inc.|page=40|chapter=Taking the wraps off bread|id={{ISSN|15289729}}}}</ref>

==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]].<ref>{{cite web|title=What does it mean when they say the universe is expanding?|url=http://www.loc.gov/rr/scitech/mysteries/universe.html|work=Everyday Mysteries: Fun Science Facts from the Library of Congress|publisher=The Library of Congress|accessdate=November 26, 2013|date=August 23, 2010}}</ref><ref>{{cite web|title=Tests of Big Bang: Expansion|url=http://map.gsfc.nasa.gov/universe/bb_tests_exp.html|work=WMAP's Universe|publisher=National Aeronautics and Space Administration|accessdate=November 26, 2013|author=NASA/WMAP Science Team|date=March 25, 2013}}</ref>

{{portal|Food}}

* [[Cinnamon roll]]

==Notes==

{{Reflist|group="nb"}}

{{Reflist|2}}

==Further reading==

* {{cite book|author=Fritz Ludwig Gienandt|title=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|chapter=Raisin Bread|url=http://books.google.com/books?id=ul02AQAAMAAJ&pg=PA192|year=1919|publisher=Four Seas|page=192}}

* {{cite book|author=G. H. Lewis|title=Sun-Maid Herald Vol 1 No 1|url=http://books.google.com/books?id=ODc6AQAAMAAJ&pg=RA8-PA20|year=1915|page=20|chapter=The Invasion of Great Britain by Associated Raisin Co.}}

* {{cite book|author=C. A. Paulden|title=Sun-Maid Herald Vol 1 No 1|url=http://books.google.com/books?id=ODc6AQAAMAAJ&pg=RA7-PA10|year=1915|publisher=California Associated Raisin Co.|location=Fresno, California|pages=7–8|chapter=Raisin Bread Provides New Outlet for Raisins}}

* {{cite book|title=Western Canner and Packer|url=http://books.google.com/books?id=2CodAQAAMAAJ&pg=RA2-PA14|year=1916|publisher=Miller Freeman Publications of California|page=2|chapter=Raisins (production increase with Raisin Bread production)}}

* {{cite book|title=Baking Technology|url=http://books.google.com/books?id=5x1IAAAAYAAJ&pg=PA121|year=1922|publisher=American Bakers' Association.|page=121|chapter=Raisin Bread Standard (U.S. Governement)}}

* {{cite book|author=Walter V. Woehlke|title=Country Gentleman|url=http://books.google.com/books?id=VDsxAQAAMAAJ&pg=RA1-PA6|year=1918|publisher=Curtis Publishing Company|page=6|chapter=The Rise of the Raisin}}

==External links==

* {{Commonscat-inline}}

* {{Wiktionary-inline|raisin bread}}

[[Category:Sweet breads]]

[[Category:Raisins]]