The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

homemade bread for sale

  • Pin It
italianlady61's picture
italianlady61

homemade bread for sale

I am totally new to this site - have just registered - so excited, didn't know there was anything like this out there!  so informative, creative site!  alot of talented people.  I have been cooking since I was much younger, mostly italian food and have gone back into baking bread.  Found it very satisfying and trying out new recipes.  I would love to get a really good cinnamon, brown sugar raisin bread recipe if anyone has any to share.  Something scrumptious.  As well, I put myself out there for anyone who would like to purchase homemade white or herb bread (buns/baguettes) for the holidays. I'm starting small and working myself up to a broader menu later on.  If there is anyone that would like to learn to cook some italian dishes, I'm up for that as well.  You can respond on this site or to italianlady61@hotmail.com


 


Hope to hear from some of you with great ideas, thoughts comments or response to the above.  So lucky I found such a great site!  Cristina

Floydm's picture
Floydm

Welcome to the site, Cristina!

italianlady61's picture
italianlady61

Thanks FloydM!  now if I can only figure out this blogging, I'd be surfing on water!  LOL  this is my first try and being remotely a tech savvy individual - ya ok!  Cristina

Daisy_A's picture
Daisy_A

Hi Cristina,


Welcome to TFL! I look forward to hearing more about your baking. Hope you can also find some good resources here.


With best wishes, Daisy_A

gary.turner's picture
gary.turner

The search function works (upper left corner, below the header) very well on this site. Here are the results of searching exactly on your criteria, cinnamon brown sugar raisin bread.


Have fun on the forums; I know I do.


cheers,


gary

shansen10's picture
shansen10

Hello Cristina, and welcome to this wonderful site!


I love to bake bread and have a good cinnamon raisin bread recipe, but a friend has borrowed the cookbook it is in.  I will get it back on Sunday and will send you the recipe.


I am (mostly) vegetarian and love Italian food.  One of my favorites is Salsa alla Putanesca.  I would love to have a good recipe for Italian bread soup.


Good luck in your ventures!


Sue

italianlady61's picture
italianlady61

Can't wait to get the recipe - look forward to trying it out.  I'll take a look at some of the foods I cook - or have been taught to cook from my mom and see if there is anything vegetarian I can share - will get back to you.  Cristina

shansen10's picture
shansen10

Here is the recipe I promised.  It is from Sourdough Cookery by Lisa Davenport.


It is called Raisin Casserole Bread and the recipe says to bnake it in a 1 - 1/2 quart casserole dish, but I have baked it in regular breadpans.




  • 1/4 cup milk                                        1 tsp salt


  • 1 Tbsp active dry yeast                         1 egg, geaten


  • 1/4 cup warm water (105F, 40C)             1/2 cup chopped walnuts or pecans


  • 1 cup sourdough starter                        1 - 1/2 tsp ground cinnamon


  • 1/2 cup sugar                                      1 - 1/2 cup all-                                                          purpose flour


In a small saucepan, heat milk almost to a boil.  Set aside to cool 5 minutes.  sprinkle yeast over warm water.  Set aside to soften 5 minutes.  In a large bowl, combine sourdough starter, cooled milk, softened yeast mixture, sugar, butter or margarine, salt, egg, nuts and raisins until blended.  Set aside.  Stir cinnamon into flour.  Beat flour mixture into sourdough mixture 1/3 at a time.  Cover with a cloth and set in a warm place free from drafts.  Let rise about 1 hour or until doubled in size.  Grease a 1 - 1/2 quart casserole dish or breadpan.  Stir down dough.  Turn into prepared dish.  Cover with a cloth and set in a warm place free from drafts.  Let rise about 1 hour or until doubled in size.  Preheat over to 350F.  Bake in preheated oven 40 to 45 minutes or until golden brown.  After 30 minutes, if loaf is golden brown, cover with a tent of foil to prevent further browning.  Turn out of dish.  Serve warm.  Makes 1 loaf.