My grandmas taught me how to make this Raisin Bread; it turns out perfect everytime. This recipe makes 2 gorgeous, delicious loaves! Add a pinch of cinnamon while mixing if you like. Yum. The slices will make wonderful toast as well.
1. In a large mixer fitted with the dough hook attachment, place all the ingredients in the bowl except for the raisins. Knead on low speed for 15 minutes. Add raisins and knead for another 8 minutes.
(If you do not have a mixer that kneads, simply mix the ingredients together in a large bowl, turn out onto a floured surface and knead with your hands.)
2. Cover dough with a clean dish towel and set in a warm place for 1 hour.
3. Divide raised dough in half. Divide each half into 3 portions.
4. Gently roll the 6 portions into 13″ logs. Working with 3 at a time, braid the logs together. Tuck under ends and place in a greased bread pan. Cover the two loaves with a dish towel and let rise 20 minutes or until the dough is a bit higher than the top of the pan.
5. Bake 20 minutes in a preheated 350ºF oven. Bread will sound hollow when tapped. Rub tops of the bread with butter, this will keep the crust soft.
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I made this bread last night, and it came out delicious! I substituted dried cranberries for the raisins and left out the dry milk. The second rise took about an hour, but it resulted in a very nice, chewy grain. 20 minutes of baking left the bottom and sides just right, but the top crust could use a little more crispness. I’ll try steaming up the oven next time. And there will definitely be a next time!
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
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