WordNet
- bread containing raisins
- cover with bread crumbs; "bread the pork chops before frying them"
- food made from dough of flour or meal and usually raised with yeast or baking powder and then baked (同)breadstuff, staff of life
- dried grape
PrepTutorEJDIC
- 『パン』,食パン / (生名の糧(かて)として必要な)食物一般…生計・金・銭
- 干しぶどう
- (特に肉・魚が)パン紛をつけて料理された
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出典(authority):フリー百科事典『ウィキペディア(Wikipedia)』「2015/09/10 12:05:30」(JST)
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Raisin bread
Raisin bread with cinnamon sugar swirled in the dough
|
Type |
Sweet bread |
Main ingredients |
Grain, Raisins, Yeast[1] |
Cookbook: Raisin bread Media: Raisin bread |
Raisin bread is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread".[2] 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.[3] Variations of the recipe include the addition of walnuts,[4] hazelnuts,[5] pecans[6] or, for a dessert, rum or whisky.[7][8]
Raisin bread is eaten in many different forms, including being served toasted for breakfast ("raisin toast") or made into sandwiches.[9] Some restaurants serve raisin bread with their cheeseboards.[10]
Contents
- 1 History
- 2 Varieties
- 3 Production
- 4 In cosmology
- 5 See also
- 6 Notes
- 7 References
- 8 Further reading
- 9 External links
History
Its invention has been attributed to Henry David Thoreau[11][nb 1] in Concord, Massachusetts lore, but there have been published recipes for bread with raisins since 1671.[12] 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.[13] The earliest citation for "raisin bread" in the Oxford English Dictionary is dated to an 1845 article in Blackwood's Edinburgh Magazine.[14] In England, raisin bread became a common element of high tea from the second half of the nineteenth century.[15] In the 1920s, raisin bread was advertised as "The Bread Of Iron", due to the high iron content of the raisins.[16] The bread became increasingly popular among English bakers in the 1960s.[17]
Varieties
European versions of raisin bread include the Estonian "kringel"[18] and the Slovakian "vianocka".[19] A similar food is raisin challah, a traditional Jewish food for Shabbat and holidays.[20] It has been suggested that Garibaldi biscuits were based on a raisin bread that was eaten by the troops of Italian general Giuseppe Garibaldi.[21]
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.[22] Raisin bread is one of five types of bread for which federal standards have been outlined.[23]
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.[24][25]
See also
- Barmbrack
- Cinnamon roll
- Malt loaf
- Pain aux raisins
- Tea loaf
Notes
- ^ 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.'"[12]
References
- ^ Charel Scheele (October 12, 2011). Old World Breads and the History of a Flemish Baker. iUniverse. p. 86. ISBN 978-1-4620-5472-5.
- ^ Mark Bricklin, ed. (1994). Prevention Magazine's Nutrition Advisor: The Ultimate Guide to the Health-Boosting and Health-Harming Factors in Your Diet. Rodale. p. 80. ISBN 978-0-87596-225-2.
- ^ Mark Bricklin; The Editors of Prevention Magazine (15 August 1994). Prevention Magazine's Nutrition Advisor: The Ultimate Guide to the Health-Boosting and Health-Harming Factors in Your Diet. Rodale. p. 80. ISBN 978-0-87596-225-2.
- ^ "Delia skims the goalpost". The Independent on Sunday. 25 June 2000.
- ^ Miers, Thomasina (15 December 2007). "Party season's big dippers". The Times.
- ^ Richardson, Belinda (25 June 2005). "'We could be in the lounge bar of an ocean-going liner'". The Daily Telegraph.
- ^ "10 top spots near the shops". The Times. 15 December 2007.
- ^ Ferrier, Clare (13 September 2008). "The Royal Oak, Brookland". The Daily Telegraph.
- ^ Hensperger, Beth (2000). The Bread Lover's Bread Machine Cookbook. Harvard Common Press. p. 449. ISBN 978-1-55832-156-4.
- ^ Mclean, Neil (27 June 2004). "If this is a diet, count me in". The Sunday Times.
- ^ Dolis, J. (2005) Tracking Thoreau: double-crossing nature and technology p.32. Fairleigh Dickinson Univ Press ISBN 0-8386-4045-1 Retrieved January 2012
- ^ a b Ken Jennings (September 12, 2006). Brainiac: Adventures in the Curious, Competitive, Compulsive World of Trivia Buffs. Random House Publishing Group. p. 168. ISBN 978-1-58836-552-1.
- ^ "History of Raisins and Dried Fruit". Sun Maid. Retrieved November 26, 2013.
- ^ "raisin, n.". Oxford English Dictionary. Oxford University Press. Retrieved 26 November 2013.
- ^ Wilson, Bee (9 March 2002). "There's nothing 'high' about high tea". The Times.
- ^ "The Bread of Iron (advertisement)" (PDF). The Sunday Oregonian (Portland, Oregon). September 18, 1921. Retrieved November 26, 2013.
- ^ Woodland, John (20 October 1967). "Price blow to raisin traders in UK". The Times.
- ^ Brûlé, Tyler (27 December 2008). "Things to do, places to go". The Financial Times.
- ^ Gill, Jaime (22 November 2008). "A winter affair". The Guardian.
- ^ Phyllis Glazer; Miriyam Glazer (March 29, 2011). The Essential Book of Jewish Festival Cooking. HarperCollins. p. 127. ISBN 978-0-06-204121-0.
- ^ Vallely, Paul (30 June 2007). "Garibaldi: The First Global Action Hero". The Independent.
- ^ "Section 136.160 - Raisin bread, rolls, and buns". Code of Federal Regulations. 1 April 2005. Retrieved 26 November 2013.
- ^ "Taking the wraps off bread". Kiplinger's Personal Finance. Kiplinger Washington Editors, Inc. May 1982. p. 40. ISSN 1528-9729.
- ^ "What does it mean when they say the universe is expanding?". Everyday Mysteries: Fun Science Facts from the Library of Congress. The Library of Congress. August 23, 2010. Retrieved November 26, 2013.
- ^ NASA/WMAP Science Team (March 25, 2013). "Tests of Big Bang: Expansion". WMAP's Universe. National Aeronautics and Space Administration. Retrieved November 26, 2013.
Further reading
- Fritz Ludwig Gienandt (1919). "Raisin Bread". 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. Four Seas. p. 192.
- G. H. Lewis (1915). "The Invasion of Great Britain by Associated Raisin Co.". Sun-Maid Herald Vol 1 No 1. p. 20.
- C. A. Paulden (1915). "Raisin Bread Provides New Outlet for Raisins". Sun-Maid Herald Vol 1 No 1. Fresno, California: California Associated Raisin Co. pp. 7–8.
- "Raisins (production increase with Raisin Bread production)". Western Canner and Packer. Miller Freeman Publications of California. 1916. p. 2.
- "Raisin Bread Standard (U.S. Government)". Baking Technology. American Bakers' Association. 1922. p. 121.
- Walter V. Woehlke (1918). "The Rise of the Raisin". Country Gentleman. Curtis Publishing Company. p. 6.
External links
- Media related to Raisin bread at Wikimedia Commons
- The dictionary definition of raisin bread at Wiktionary
UpToDate Contents
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English Journal
- Household Food Items Toxic to Dogs and Cats.
- Cortinovis C1, Caloni F1.
- Frontiers in veterinary science.Front Vet Sci.2016 Mar 22;3:26. doi: 10.3389/fvets.2016.00026. eCollection 2016.
- Several foods that are perfectly suitable for human consumption can be toxic to dogs and cats. Food-associated poisoning cases involving the accidental ingestion of chocolate and chocolate-based products, Allium spp. (onion, garlic, leek, and chives), macadamia nuts, Vitis vinifera fruits (grapes, r
- PMID 27047944
- Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt.
- Gordún E1, del Valle LJ2, Ginovart M3, Carbó R4.
- Food science and technology international = Ciencia y tecnología de los alimentos internacional.Food Sci Technol Int.2015 Sep;21(6):428-39. doi: 10.1177/1082013214543033. Epub 2014 Jul 9.
- The microbiological culture-dependent characterization and physicochemical characteristics of laboratory sourdough prepared with grape (GS) were evaluated and compared with apple (AS) and yogurt (YS), which are the usual Spanish sourdough ingredients. Ripe GS took longer than AS and YS to reach the
- PMID 25008077
- Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods.
- Walker R1, Tseng A, Cavender G, Ross A, Zhao Y.
- Journal of food science.J Food Sci.2014 Sep;79(9):S1811-22. doi: 10.1111/1750-3841.12554. Epub 2014 Aug 7.
- Wine grape pomace (WGP) as a source of antioxidant dietary fiber (DF) was used to fortify baked goods, including breads, muffins, and brownies. Pinot Noir WGP (RWGP) and Pinot Grigio WGP (WWGP) substituted wheat flour at concentration of 5%, 10%, and 15% for bread, 10%, 15%, 20%, and 25% RWGP for br
- PMID 25102950
Japanese Journal
- スペルト小麦パンの物性・機能性・嗜好性に及ぼす各種発酵液添加の影響
- 赤石(喜多) 記子,五月女 まりえ,小林 愛美 [他],山下 美恵,長尾 慶子
- 日本調理科学会誌 44(2), 153-162, 2011-04-05
- スペルト小麦粉にレーズン,麹,ヨーグルトより得た発酵液を添加したドウ及びパンを作り,物性面,機能面,嗜好面から検討した。・麹発酵液添加ドウは[ストレート法]よりも[中種法]で調製した方が,グルテンの伸展性が低下し,パンの膨化性が悪く,破断エネルギーが高値を示した。・ヨーグルト発酵液添加ドウは[ストレート法]よりも[中種法]で調製した方がパンの比容積は上昇し,破断エネルギーは低値を示した。・走査型電 …
- NAID 110008593964
- 短報 レーズンから分離した天然酵母によるパン製造試験
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