Again, I had scraps leftover from another recipe. In this case, it was a batch of happy and drunk, little raisins. They had been sitting in Bourbon for a while, and they tasted of pour alcohol with a hint of raisin. What to do? Forget putting them in oatmeal, but that might not be such a bad idea for managing arthritis, so I've heard.
A few years ago, I had made a full spread German dinner complete with German pancake for dessert. The pancake filled a large saute pan, and was about 1 1/2-2 inches thick... A real pan cake. The cake called for rum soaked raisins, and was very good. Therefore, the German Pancake was my inspiration for recycling my drunk and happy raisins.
I found a recipe on allrecipies.com for this raisin bread, but switched it up a bit. For one, I did not use any dairy products, or eggs. If I knew the bourbon was vegan then I would call the bread vegan, but I don't know for sure. Second, I didn't play by the rules of the recipe. Third, drunk raisins!
The result was better than expected! It was easy to make. The recipe made 3 loaves, but I sliced up one loaf to make cinnamon rolls drizzled with icing. The rolls were gone in no time! I didn't think of taking a picture until after they were gone! The raisins tasted like raisins again, and I should have used more. Making this recipe with rum raisins in the cinnamon rolls with the raisin infused rum glaze would be perfect!
1 1/2 cups soy milk
1 cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
3 egg replacers
1/2 cup Evap. Cane Juice
1 teaspoon sea salt
1/2 cup non-hydrogenated soy butter, softened
1 cup raisins (bourbon/or rum soaked,optional)
8 cups all-purpose flour
2 tablespoons soy milk
3/4 cup ECJ sugar
2 tablespoons ground cinnamon
2 tablespoons soy butter, melted
Dissolve yeast in warm (approx 110F) water, and set aside until yeast is frothy. Warm the soy milk in a small bowl in the microwave until it bubbles, or temp reaches 120F, and set aside. Mix together frothy yeast, egg replacer (according to package), sugar, butter, and salt. Stir in cooled milk. Add the flour gradually to make a stiff dough. Knead dough on a lightly floured surface for a while. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with plastic wrap. Allow to rise until doubled. Divide dough into 3 equal parts. Roll out one ball of bread dough on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle 1/3 of the mixture on top of the moistened dough. Scatter 1/3 cup of drained raisins on top of the sugar mixture. Roll up tightly; the roll should be about 3 inches in diameter. Tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves, and cover with plastic wrap. Let rise again for 1 hour.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.
