When baking something with raisins in it, how do you prevent the raisins on top from becoming like black burnt marbles?

Try lightly covering the top with aluminum foil midway through cooking time. I’m no cook, but I believe covering the top with foil will prevent it from browning faster than the rest of the dish. Anyone else know about using foil? Do I have it right?

I’ve heard that it works to freeze dried fruit before baking with it. I’d like to get a confirmation on that before you try it though.

Covering with foil is perhaps iffy because you do want the top crust to be nice and brown. Maybe instead pluck out all the raisins sticking out of the dough right before you put the bread in to bake, and let your youngest child eat them as a special treat.

@Seek_Kolinahr : usually when baking the general advice is that all ingredients should be room temperature, but you have an interesting idea.

My method would be to leave the top-raisins and put them on after the bread comes out of the oven,
They are edible without cooking them, right?

@rebbel : but the bread has a crust that you just can’t stick raisins to. it’s crusty.

I’ve always just pulled the burnt ones off. You could try to poke them deeper into the dough.

@MagicalMystery
I see, i didn’t think of that.
Shows how good a chef i am.

“Poke them deeper into the dough”. !! I yield to the jelly known as @faye.

faye bows gratefully

Yeah, I would also just make sure there are none sticking out on top.

THE ANSWER!! Soak raisins in water a half hour before you begin making the recipe. Makes them soft, plump & prevents burning. When time comes to add raisins, drain the water & add raisins to mixture.

You have to push the raisins into your mix. They tend to rise up, but a careful rearranging can get them submerged. Then put it in the oven. When they are actually in the mix, they will not get burned.