Boston brown bread is made with such a liquid batter that my raisins keep sinking to the bottom of the pan. I am using small loaf pans covered with foil in a casserole to steam them. I baked them once in cans and didn't have the problem of sinking raisins, but I don't like that method. Does anyone know how I can keep my raisins suspended in their batter?
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Did you mix your raisins in with the dry ingredients once they were well-mixed? The flour coating helps keep them from sinking.
This is a tough one - it all depends on the thickness of the batter and how big the fruit is. Thin batter + big fruit = Titanic. Try this: Use currants instead of raisins (or, more work, chop your raisins); and mix them in just barely once the batter is ready. OR sprinkle them on top once you've poured the batter into the pans. Finally, I've heard that Signature Secrets stirred into the batter thickens it without affecting the final outcome - so that should help, too. Good luck! PJH
The raisins are soaked in hot water to plump them prior to mixing into the batter. They become even heavier. I believe next time I will skip that step as they should pick up moisture from the batter itself over the two-hour baking period. This is much like a steamed pudding or very moist cake. The pans are covered with heavy foil and simmered in a water bath. For some reason they don't sink when baked in a can - go figure!
I will try to mix them dry and coated with four, and I also want to order Signature Secrets for all sorts of baking adventures!
I just made the bread again today. I did not plump the raisins in hot water as the recipe directs. Instead, I coated them with flour, sprinkled them on top of my loaves and sank them slightly with the back of a spoon. No more sinking raisins! Thank you for helping me overcome this problem! Now I need to find dark molasses instead of Grandma's, which I used for the first time today and isn't nearly as satisfactory. Any suggestions?
Check health food stores, the ones around here have dark molasses.
Another possibility is the ethnic grocery stores, I find all sort of interesting things there! I have a jar of fig syrup that I'm going to use in some Christmas cookies this year.
My daughter-in-law recently figured out she is gluten intolerant, so they're using a lot of tapioca flour, sweet rice flour, etc. She says the ethnic grocery stores often have them at a far better price.
The trick of coating the raisins in flour is one I will remember.
Thank you so much for that tip! It is truly appreciated! We do have a good Mother Earth store here but ethnic.... not so much. I live in a small city but may be moving to the Dallas, Texas area in a few months and I know I'll be able to find anything there. My M.O.T.H. (man of the house, my dear husband) is working there now and just bought me some mini loaf pans, so maybe I'll ask him to scout out dark molasses too! (I already get care packages of Gebhart chile powder.)