U.S.A. Liquid Eggs Raisin Bread recipe by USA Poultry & Egg Export Council - MENA

U.S. LIQUID EGGS RAISIN BREAD

Serves 8| Prep/cooking time 60mins
INGREDIENTS
  • 4   cups flour
  • ½  cup unsalted butter, melted
  • ¼  cup warm mashed potatoes
  • 1   cup raisins
  • 1   cup warm water
  • 8   tbsps. U.S. liquid eggs
  • 8   tbsps. sugar
  • 2   tsps. yeast
  • ½  tsp. salt
  • Coffee to serve
PREPARATION
  1. Dissolve yeast and 1 tablespoon sugar in water in a large bowl.
  2. Add butter, U.S. liquid eggs, potatoes, salt, remaining sugar and 2 cups of flour.
  3. Mix until smooth.
  4. Stir in raisins and remaining flour until soft dough is formed.
  5. Turn onto a floured surface and knead for 6mins until smooth.
  6. Place in a greased bowl, turning once to grease the dough.
  7. Cover and place in a warm place for 1h or until doubled in size.
  8. Punch dough and turn onto a lightly floured surface.
  9. Divide into 8 portions and shape each into a ball.
  10. Place dough balls on a greased pan, cover and let rise for 30mins.
  11. Bake at 200°C for 25 mins or until brown.
  12. Let bread cool down for 10 mins before serving.
  13. Serve with coffee.
DID YOU KNOW
  • U.S. Eggs are safe, wholesome and high-quality. They are versatile and can be incorporated in various recipes for breakfast, lunch and dinner.
  • Eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories.
  • Eggs are also an excellent source of choline — an essential nutrient critical for fetal brain development and that supports brain health at all stages of a person’s lifespan.
  • Don’t toss the yolk! Yolks contain most of the egg’s nutrients — like choline, vitamin B12 and selenium — and more than 40 percent of the protein in an egg.
OTHER RECIPE BY USA POULTRY & EGG EXPORT COUNCIL
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