STOVETOP RAISIN BREAD RECIPE

A quick raisin bread made over the stove top.  If you are away from your oven or your oven was no longer working. you  should check out this Stovetop Raisin Bread to continue enjoying your favorite bread.

To bake bread without oven,  the following utensils could be used:
Saute pan
Deep pot
Dutch oven
Pressure cooker
Skillet
Wok

Whatever utensil you choose,  make sure to have  sufficient space for  distribution of heat and even cooking.  That means after putting a loaf pan or cake tin. it has a gap between the sides and top of pan before putting the lid on.

Another important measure to consider, avoiding the bottom part to get burned.  Either put a layer of salt or  trivet, pot holder rack/or ceramic plate before putting the pan.

I baked my Stovetop Raisin Bread using 36 cm wok Layer the bottom with salt before putting the loaf pan.

The downside of the method was that your can't get golden brown color top  as you get using conventional oven.

STOVETOP RAISIN BREAD RECIPE
Yield  :   One loaf

2 cups plain flour
3 tsp baking powder
1 tsp salt
1/2 cup sugar
4 tablespoon butter
3/4  cup  milk
2 eggs
1 cup raisin soaked in boiling water
1 cup salt
36 cm wok with lid

DIRECTIONS

Pour hot water over raisin.  Let  it soak for 15  minutes.  Drain

Place salt on the base of wok, heat  salt for 10 minutes with lid on just before  putting the loaf pan.

Sift flour,  salt and baking powder in a mixing bowl.

Add in butter, with your fingers rub the butter until it resembles  a coarse sand or use food processor to do the job.

Add in raisin, stir until well incorporated.  Add sugar.

In another bowl, beat eggs, add in milk..

Pour the wet ingredients onto flour mixture, stir to combine.

Tranfer batter into greased loaf pan, level top.

Place the pan on the salt,  cover the  wok. .

Cook for 5 minutes using  medium high heat.

Lower the heat to low,  continue cooking for  40-50 minutes or until a skewer inserted comes out clean., rotating the wok after 30 minutes. .

Remove from heat, after 10 minutes, run a knife along the edges, invert onto rack to cool.

Slice after 30 minutes.

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