Raisin Bread recipes
This bread is for raisin lovers and for those of us who can appreciate the sweet, wrinkly, dried fruit.
How to Make Raisin Bread
Start with a Soft Dough
To get a soft and tender gluten-free bread, this recipe starts with a really wet dough. How wet? Think of a thick cake batter. That’s what it looks like. The reason for this is that brown rice flour and tapioca starch perform better when they’re fully hydrated. It allows the dough to rise nice and high.To ensure the flour and starches absorb all the liquid in the recipe, mix the dough for about five minutes. Although it might not look like anything is happening during that time, two important changes are occurring as the dough mixes. First, the dough temperature rises, which the yeast loves, and the flour and starch absorb the liquid. At the end of mixing, the dough should look soft, shiny, and smooth.
Allow the Dough to Rise—but just once.
Spread the dough evenly into a greased 8×4 inch loaf pan. Cover it with a piece of greased plastic wrap and allow to rise for about an hour. While traditional yeast-dough usually go through two rises, this dough doesn’t benefit from a double rise.Once the dough has reached the top of the pan, preheat your oven. If you wait until the dough fully rises to preheat the oven, it can over-rise and collapse during baking.
Best Raisin Bread recipes
Cool (at least a little) before eating.
Freshly baked bread is delicate. Allow the bread to cool in the pan for about five minutes and then transfer to a wire rack. Placing the loaf on a raised wire rack allows the steam to escape and prevents the bottom of the loaf from getting soggy.It’s best to wait until the loaf if fully cool before slicing. If you can’t wait that long, wait at least 20 minutes. This allows the starches to set.
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- 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
- 1/4 cup water warm
- 1 cup raisins
- 1/4 cup butter softened
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 1/2 cup milk warm
- 3 3/4 cups all-purpose flour divided
- 2 large eggs beaten
- 1/4 cup Broken walnut
- Dissolve the yeast in the warm water.
- In a large bowl, combine the raisins, Broken walnut, butter, sugar, salt, and warm milk; stir to dissolve the sugar. Let the mixture cool to lukewarm.
- Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.
- Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
- Add enough of the remaining flour to make a soft but stiff dough.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
- Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.
- Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.
- Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.
- Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans.
- Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk.
- Bake at 375 F for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.
- Turn the bread out of the pan and onto a wire and let cool at least 30 minutes before slicing.