No Kneading Required
This is one of my favourite “throw-ins”. I am sure you’re wondering, what in the world a ‘throw-in’ is. Once we get to autumn and the temperatures start dropping, I start using my oven at least four times a week. I never want to preheat an oven just to cook dinner so right after dinner is whisked out of the oven, simple and quick bakes are thrown in the oven to justify using the oven 4-5 times a week. A throw in, for me, should be a simple recipe that takes less than five minutes to mix. Do you have some quick and easy throw-ins? please share with me.
I hope you are enjoying the week. Ours if full of sunshine and laughter and of course tons of food!!!!
- Ingredients
- 225g (8oz) all-purpose flour
- 225g (8oz) whole wheat flour
- ½ teaspoon salt
- 1 teaspoon Fleischmann’s instant yeast
- 1 teaspoon brown sugar
- 50g (2oz) raisins
- 50g (2oz) chocolate chips
- 1 egg
- 125ml (½ cup) buttermilk (or milk)
- 250ml (1 cup) water
Grease a 21 x 11 x 6cm (8½ x 4½ x 2½ inches) loaf pan and set aside in a warm place. Preheat oven to 400°F (200°C) ten minutes before baking. Sift the flours, salt, instant yeast, and sugar into a large bowl
Stir in the raisins and chocolate chips and make a well in the centre.
Beat the egg, milk and water together. Pour the egg mixture into the well and stir to form a slippery and sticky dough.
Mix for about 30 seconds working the sides into the middle.
Spoon the dough into the prepared tin (pan) and cover with an oiled clear film (plastic wrap) and leave in a warm place for 30-40 minutes. or until the dough has risen to within 1cm (½ inch) of the top of the tin.
Bake for 35-40 minutes or until the loaf is crisp and sounds hollow when tapped on the base. Turn onto a wire rack to cool.
This bread is amazing
I had mine warm, with butter. My kids had theirs with the chocolate-hazelnut spread (too rich for me)
I hope you’re having a great week!
Quick Bread with Chocolate Chips and Raisins
Preparation Time: 10 minutes + 40 minutes standing time; Baking Time: 35-40 minutes; Makes: ten slices
Ingredients
- 225g (8oz) all-purpose flour (I used Five Roses)
- 225g (8oz) whole wheat flour
- ½-1 teaspoon salt
- 1 teaspoon Fleischmann’s instant yeast
- 1 teaspoon brown sugar (you can also use white sugar)
- 50g (2oz) raisins
- 50g (2oz)chocolate chips
- 1 egg
- 125ml (½ cup) milk
- 250ml (1 cup) water
Instructions
- Grease a 21 x 11 x 6cm (8½ x 4½ x 2½ inches) pan and set aside in a warm place. Preheat the oven to 400°F (200°C) ten minutes before baking.
- Sift the flours, salt, instant yeast, and sugar into a large bowl.
- Stir in the raisins and chocolate chips and make a well in the centre.
- Beat the egg, milk and water together. Pour the egg mixture into the well and stir to form a slippery and sticky dough. Mix for about one minute working the sides into the middle.
- Spoon the dough into prepared tin (pan), cover with an oiled clear film (plastic wrap) and leave in a warm place for 30 minutes or until the dough has risen to within 1 cm (½ inch) of the top of the tin.
- Bake for 35-40 minutes or until the loaf is crisp and sounds hollow when tapped on the base. Turn onto a wire rack to cool. I baked the bread for 35 minutes.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the bread at 400°F (200°C) for 35 Minutes.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale.
myfavouritepastime.com
Notes on Convection
Tried this bread at 400ªF (200°C) on convection setting. The bread puffs up too much and baked in 25 minutes. Tasted okay otherwise.
Chocolate and raisins are always popular in bread here too! Love the term add ins. I bake my sourdough first thing in the morning so u fortunately I don’t have much to add in after dinner.
Oh I am thinking of throwing in bread after roasting my pork chops tonight. We have early morning practice so no time to cook anything. I love this bread…
Liz
Yeah I start the sourdough the night before and the. It goes in the oven at 6:30 in the morning. I’m sure I’ll have to adjust my schedule at some point in time!
You know I’ve never made sourdough ever. do you have a recipe on your blog? I need to learn…ha ha!
Liz
Looks delicious, and given the success I’ve had with your pizza dough I’ll have to try this out soon! 🙂
I hope you find time to try it, Emily and hope you like it too! Have a fantastic week!
Liz
I completely agree with your ‘throw-in’ recipes! Sometimes I don’t finish until late, and if I finish early I then have to travel loads so when I get home I just want something easy, quick but equally as delicious. This is definitely one of those recipes though, looks absolutely lovely!
Oh this bread is so quick, it’s unbelievable. Thanks and have a fantastic week!
Liz
I never cease to be amazed at your interesting recipes! I would never have thought to add chocolate chips to a bread recipe. You definitely think outside the box by posting and trying these recipes. I’m not a great fan of chocolate – I know, I’m odd, but somehow, that just sounds good, and looks scrumptious! It’s a wet, windy, grey day here today and I’ve spent so much time on the computer I’m getting finger cramps! LOL, how is your week going Liz?
My week is super, Sandy. I’ve learnt to carry the weather with me. Today is a windy and Gusty day, coupled with some rain. Not fun for any outdoorsy activities like walking.I’ve been indoors the whole day, like you, typing since morning, but am used to it. When I am not blogging I usually do other things on the computer. So it’s basically my day-to-day-companion. We’ve become so close, I don’t know what I would ever do without it! I talk to it, I sing along with it (music) and I sometimes even watch you-tube when I need a break. My kids love anything with chocolate and I do too. I’ve just finished the last slice of the bread. I’ve made it three times this week. Okay I have to go pick my son from school…it’s sports season. Keeps me on my toes. Have a lovely evening Sandy and best wishes to your friends and family.
Liz
Perfectly baked..I couldn’t believe it’s no kneadwill try this
Absolutely. Have a good evening. I am yet to eat my lunch!
Liz
Cold room? And as usual, looks yum! Temps are falling here as well!
Ha ha we have a windy and gusty day today. Not a good day for taking a walk, so I’ve postponed my walk to tomorrow. (signs of laziness???). Have a great day!
Liz
yikes, no fun and lazy or just wise!
Just wise, thanks!!!!
Liz
Um, the wind is here from Canada! (Lol, daily weather report…)
Ha ha! Did you enjoy the Canadian wind? I’m glad it’s finally over. I hope you’re enjoying the new week!
Liz
What a beautiful loaf of bread! I love that you can choose your “throw-ins” according to whom your pleasing.
Thank you Julie. Have a wonderful week!
Liz
I see that you have been busy today on a festive day, me too. Your quick bread looks Amazing & very inviting too. Another must make. 😀😀
Hey Sophie, I have missed you. How is Europe? I have to see what you cooked this week. Have a lovely day!
Liz
I have neen making a no-bake vegan clentine cheesecake but haven’t published it yet, that is for tomorrow! 😄
I look forward to seeing that tomorrow. I also love no-bakes from time to time.
Liz
Thanks! 😀
I never thought to add chocolate and raisins in the same bread. I’ll have to try this.
You know what I usually just take a trip to the cold room and add anything I find on the shelf. I don’t even think about it. But this worked fine for us. My kids absolutely love it!!!
Liz