Get the Recipe: Classic Raisin Bread
A simple, soft, classic raisin bread without cinnamon, that is great eaten with butter, makes great toast or try it for sandwiches, French toast or bread pudding. Freezes beautifully!
Ingredients
- 1 cup (240 ml) milk, scalded *see instructions below
- 1 cup raisins, plumped *see instructions below
- 3 cups (375 g) all purpose flour, unbleached recommended, spooned and levelled
- 2 1/4 teaspoons active dry or instant yeast
- 1 1/2 Tablespoons white granulated sugar
- 1 teaspoon fine table salt
- 1 1/2 Tablespoons butter, melted and cooled, salted or unsalted
- 1 large egg
For glazing after baking:
- 2 Tablespoons white granulated sugar
- 2 Tablespoons hot water
Instructions
- Scald the milk: Heat the 1 cup milk (scalded *see instructions below) 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 it's too hot, it may kill the yeast. Stir in and let stand 5 minutes.
- Plump the raisins: Add the 1 cup raisins (plumped *see instructions below) 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 1 1/2 Tablespoons white granulated sugar and 1 teaspoon fine table 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 1 1/2 Tablespoons butter (melted and cooled, salted or unsalted) (*be sure it is cooled so it doesn't cook the egg you will be adding next :). Add the 1 large egg. Knead to combine well. Start adding the last 1 cup of flour, in small increments, kneading in after each addition, until the dough wraps around the hook and cleans the bowl. You may not need to use all of the amount of flour or you may need a few Tablespoons more to reach this point.
- Drain the raisins, dry them with paper towel and toss them in a little flour. Add the raisins to the dough in the mixer or bowl and mix to combine. Add a bit more flour, if needed to reduce the moisture and encourage the raisins to knead into the dough. Knead the dough for another couple of minutes.
- Remove the dough to a floured surface and knead briefly by hand (1-2 minutes), until smooth. The dough should not stick to your hands or the work surface. Add a bit of additional flour if it is sticking. Form into a ball.
- Place dough into a greased bowl, cover tightly and let rise until doubled is size, 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.
- Grease an 8 1/2 x4 1/2-inch loaf pan and set aside.
- Preheat oven to 350F. (non convection/not fan-assisted)
- When loaf is ready, bake in the preheated oven for about 35 minutes or until it reaches an internal temperature of 190F or until the loaf sounds hollow when tapped on the bottom and feel firm but not hard. **Check loaf after 25 minutes of baking. If the top of the loaf is dark enough already, lay a sheet of aluminum foil loosely over the top of the loaf to prevent further browning. Continue baking until the loaf is 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 the loaf to cool completely before slicing (cutting into a hot yeast bread can create a gummy crumb).
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.
Tips!
The dough should be smooth and moist but not sticky, wrapping the hook and cleaning the bowl. Add only as much flour as needed to reach this consistency.
Before the second rise, push any exposed raisins back into the dough to prevent burning and introducing a bitter flavour to the loaf.
Be sure to read the notes above the recipe card for more tips on making this recipe!
Serving: 1serving, Calories: 182kcal, Carbohydrates: 36g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 18mg, Sodium: 224mg, Potassium: 168mg, Fiber: 2g, Sugar: 3g, Vitamin A: 103IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 2mg
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