3cups(375g)all purpose flour, unbleached recommended, spooned and levelled
2 1/4teaspoonsactive dry or instant yeast
1 1/2Tablespoonswhite granulated sugar
1teaspoonfine table salt
1 1/2Tablespoonsbutter, melted and cooled, salted or unsalted
1largeegg
For glazing after baking:
2Tablespoonswhite granulated sugar
2Tablespoonshot water
Prevent your screen from going dark
Instructions
Scald the milk: Heat the milk in a small saucepan on the stove-top over medium heat, stirring occasionally, until it reaches 181F. (If you don't have a thermometer, this will be when the milk starts to steam and small bubbles form around the edges. Don't let the milk boil! Pour milk back into the measuring cup and let stand until cooled to lukewarm or about 105F.
**If using active dry yeast, add the yeast to the lukewarm milk. *Ensure it has cooled to lukewarm. If too hot, it may kill the yeast. Stir in and let stand 5 minutes.
Plump the raisins: Add the raisins to a small bowl. Cover them with very hot water and let stand until needed.
In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add 2 cups of the flour, the instant yeast, the white sugar and salt. Mix briefly to combine.
Add the lukewarm milk (or milk/yeast mixture if you used active dry yeast) to the flour mixture. Add the melted butter (*be sure it is cooled so it doesn't cook the egg you will be adding next :). Add the egg. Knead to combine well. Start adding more flour, in small increments, until the dough wraps around the hook and cleans the bowl.
Drain the raisins and toss in a little flour. Add to the dough in the mixer or bowl and mix to combine. Add a bit more flour, if needed.
Grease an 8x4-inch loaf pan and set aside.
Remove the dough to a floured surface and knead briefly (1-2 minutes), until smooth. Form into a ball.
Place dough into a greased bowl, cover and let rise until doubled, about 1 hour.
Remove dough to a lightly floured surface and pat into a rectangle about 9 inches long and 5 inches wide. Bring the edges along the long side in towards the centre and pinch together. Flip the loaf over. Push any exposed raisins back into the dough, so they don't burn. Place into prepared loaf pan. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 350F. (not fan assisted)
When loaf is ready, bake in preheated oven for about 35 minutes or until it reaches an internal temperature of 190F. **Check loaf after 25 minutes of baking. If it is dark enough, lay a sheet of aluminum foil over-top to prevent further browning. Continue baking until done.
Remove from oven and immediately remove from the loaf pan to a cooling rack. While the loaf is still hot, mix up the sugar/water glaze and brush the top of the loaf. Allow to cool before slicing.
Notes
A note about cinnamon: This is a classic raisin only bread, which is a different bread from a cinnamon raisin bread. If you are really wanting to add cinnamon, you could add some (a teaspoon or so) to the dough, but keep in mind that cinnamon is a yeast-inhibitor, so its presence in the dough will slow the rise considerably. Be prepared to extend the noted rising times. This is why you often see cinnamon raisin breads swirled instead of adding to the dough, to prevent slowing the yeast.Be sure to read the notes above the recipe card for more tips on making this recipe!