Raisin Bread for Raisin Lovers
This Raisin Bread is a delightful blend of sweet raisins and warm spices, perfect for breakfast or a snack!
Servings: 8 servings
Ingredients
- 1 large egg lightly beaten
- 5 ounces milk warmed to 95 to 125°F
- 1/2 cup unsalted butter melted and cooled slightly
- 2 teaspoons instant dry yeast (I use Red Star Platinum)
- 2 teaspoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt optional and to taste
- 2 cups bread flour plus up to 1/3 cup additional, if necessary
- 1 cup raisins (heaping cup)
Instructions
- In a small bowl, combine the warmed milk (95 to 125°F) with the instant dry yeast and granulated sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the melted butter and beaten egg. Once the yeast mixture is frothy, add it to the bowl and mix well to combine all the wet ingredients.
- In a separate bowl, whisk together the bread flour, ground cinnamon, and salt (if using). Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a dough forms.
- Transfer the dough to a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Once the dough is kneaded, gently fold in the heaping cup of raisins until evenly distributed throughout the dough.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a kitchen towel and let it rise in a warm spot for about 1 to 1.5 hours, or until it doubles in size.
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface and shape it into a loaf. Place the loaf into a greased loaf pan.
- Cover the loaf again with the kitchen towel and let it rise for another 30-45 minutes until it has puffed up.
- While the dough is on its second rise, preheat your oven to 350°F (175°C).
- Once the loaf has risen, place it in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your homemade Raisin Bread!
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Whisk
- Wooden spoon or spatula
- Loaf Pan
- Kitchen Towel
- Oven
Notes
- Store the bread in an airtight container at room temperature for up to 3 days.
- Wrap the bread tightly in plastic wrap and refrigerate for up to a week.
- Slice the bread and freeze pieces in a zip-top bag for up to 3 months.