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As the most common dried fruit used in baking, raisins provide intense bursts of flavor. Dark raisins, are made by sun drying grapes, most commonly seedless Thompson grapes. Golden raisins, also known as sultanas, are made with the same grapes as dark raisins, but instead of sun-dried, the grapes are bleached with sulfur dioxide and then mechanically dried in a dehydrator, which produces a plump result. Store both raisin types in covered containers at room temperature for up to a month or in the refrigerator for up to 6 months.
Once upon a time, children and adult never appreciated oatmeal and the nutrition it can give. So some of the world's renowned chef, our mothers, think of the idea of making it into a bread. That's why oatmeal-raisin bread was created. Let's repeat history by baking this recipe once more but make sure you have on it the kids favorite raisins, it will make this recipe alive even in our day.
You will need:
1¼
cups (6½ oz/200 g) all-purpose (plain) flour
1 cup (3½ oz/105 g) quick-cooking rolled oats
2/3 cup (4 oz/125 g) golden raisins (sultanas), or a mixture of
golden raisins and dried cherries
3/4 cup (6 oz/185 g) firmly packed light brown sugar
1½ teaspoons baking powder
1 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon salt
1½ teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
2 large eggs, beaten
1/3 cup (3 fl oz/80 ml) almond oil or canola oil
3/4 cup (7 oz/220 g) unsweetened applesauce
1/2 cup (4 fl oz/125 ml) buttermilk
1-2 teaspoons firmly packed light brown sugar (optional)
Here's how:
Preheat the oven to 3500F (1800C). Grease a 9-by-5-inch (23-by-13-cm) loaf pan or spray with nonstick cooking spray.
In a bowl, stir together the flour, oats, raisins, ¾ cup (6 oz/185 g) brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Make a well in the center and add the eggs, oil, applesauce, and buttermilk. Stir just until evenly moistened, 15-20 strokes. The batter will be slightly lumpy. Do not overmix.
Spoon the batter into the prepared pan. If desired, sprinkle evenly with the 1-2 tablespoons brown sugar.
Bake until the top is well browned and firm and the loaf begins to pull away from the sides of the pan, 40-50 minutes. A toothpick inserted into the center of the loaf should come out clean. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the loaf onto the rack. Serve at room temperature, cut into thick slices. Alternatively, wrap tightly in plastic wrap and refrigerate for at least 8 hours, or up to 4 days. The loaf slices best when cold.
Note: When measuring the applesauce for this recipe, use a cup for measuring liquids, such as a glass measuring pitcher.
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