Raisin bread
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Raisin bread or fruit bread (also known as fruit toast or raisin toast in New Zealand and Australia)[1] 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 all-purpose flour, 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]
History
Its invention has been popularly incorrectly attributed to Henry David Thoreau[11][12][nb 1] in Concord, Massachusetts lore, as there have been published recipes for bread with raisins since 1671.[13] Since the 15th century, 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.[14] The earliest citation for "raisin bread" in the Oxford English Dictionary is dated to an 1845 article in Blackwood's Edinburgh Magazine.[15] In England, raisin bread became a common element of high tea from the second half of the 19th century.[16] In the 1920s, raisin bread was advertised as "The Bread Of Iron", due to the high iron content of the raisins.[17] The bread became increasingly popular among English bakers in the 1960s.[18]
Varieties
European versions of raisin bread include the Estonian "kringel"[19] and the Slovakian "vianočka"[20] and "stafidopsomo" in Greece. A similar food is raisin challah, a traditional Jewish food for Shabbat and holidays.[21] It has been suggested that Garibaldi biscuits were based on a raisin bread that was eaten by the troops of Italian general Giuseppe Garibaldi.[22]
In Australia and New Zealand, buttered raisin toast is common for breakfast.[1]
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.[23] Raisin bread is one of five types of bread for which federal standards have been outlined.[24]
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.[25][26]
See also
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Notes
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- ↑ 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.Template:'"[13]
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References
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- ↑ Dolis, J. (2005) Tracking Thoreau: double-crossing nature and technology p.32. Fairleigh Dickinson Univ Press Template:ISBN Retrieved January 2012
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Further reading
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