Homemade Raisin Bread / Raisin Bread Eggless / Easy Raisin Bread
This Homemade Raisin Bread is soft, fluffy, eggless, and filled with sweet raisins in every bite. Made with simple pantry ingredients, it’s lightly sweetened, easy to prepare, and perfect for breakfast, toast, sandwiches, or an afternoon snack. Whether you’re new to bread baking or have been baking for years, this recipe is simple, reliable, and one you’ll want to make again and again.
Servings: 12
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Ingredients
- 3 to 3½ cups (360-420g) bread flour or all-purpose flour
- ½ cup (120ml) warm water
- ¼ cup (50g) cane sugar or granulated sugar
- 2¼ teaspoon active dry yeast
- ¼ cup (57g) unsalted butter softened
- 1 teaspoon salt
- ¾ cup (180ml) warm milk
- 1 cup raisins
Instructions
- In a large mixing bowl, take sugar and warm water. Add yeast and mix it lightly. Cover the bowl with a clean and dry kitchen towel and let it sit for 10 minutes.
- After 10 minutes, because the yeast is active, the mixture will be frothy and bubbly. If it is not foamy, that means the yeast is not active. In that case, discard it and start all over. Otherwise, continue with the next steps.
- Add butter, milk, raisins, and salt to the yeast mixture. Mix well.
- Add flour gradually and keep mixing with a wooden spoon or spatula. First, add 2 cups of flour and then slowly add the remaining flour, ½ cup at a time. You may need 3 to 3 & ½ cups of flour, depending on the type of flour. The dough will come together but will be very soft and sticky.
- Take some flour onto a clean surface and place the dough on it. Knead the dough with your palm and add more flour if needed. The dough should be soft and hydrated, not dry. So, while kneading, add flour very little by little.
- Continue kneading the dough until it is soft but not sticky, smooth, and supple.
- Lightly grease a large bowl and transfer the dough to it. Cover the bowl with a clean kitchen towel. Let the dough rise until double in size, about an hour to 1 & ½ hours.
- The dough will double in size after 1 to 1 & ½ hours, depending on the kitchen’s temperature.
- Lightly punch down the dough to release the air.
- Grease a 9 X 5-inch loaf pan with oil. Roll the dough into a thick, large rectangle about 8 inches long, then roll it up to make a log. Place the log in the prepared loaf pan.
- Cover the loaf pan with plastic wrap or a clean kitchen towel. Let it rise until doubled and the dough is about 1 inch above the loaf pan for about an hour.
- The dough will be double in size in an hour.
- Preheat the oven to 350° F.Bake the bread for 32-35 minutes until golden brown on the top. Remove from the oven and immediately brush the top of the loaf with melted butter.
- If the bread starts browning too much on the top after 20-25 minutes, remove it from the oven and loosely cover it with aluminum foil. Then, Place it back into the oven and continue baking for the remaining time.
- Let the bread cool completely before slicing. Raisin bread will stay at room temperature for three days and more days in the refrigerator.
Notes
- Use Fresh Yeast: Always check that your yeast is active before mixing the dough. The yeast mixture should become foamy within 10 minutes; if it doesn't, start again with fresh yeast.
- Keep the Dough Soft: The dough should feel soft, smooth, and slightly tacky; not dry. Resist the urge to add too much flour while kneading. A well-hydrated dough produces a lighter, fluffier loaf.
- Knead Until Smooth: Proper kneading develops gluten, which gives the bread its structure. The dough should become smooth, elastic, and spring back gently when pressed.
- Be Patient During Proofing: Rising time depends on your kitchen's temperature. Wait until the dough doubles in size rather than relying strictly on the suggested times.
- Shape the Loaf Tightly: Roll the dough into a tight log before placing it in the loaf pan. This creates an even shape and gives the bread a beautiful, rounded top after baking.
- Don't Skip the Butter: Brushing melted butter over the hot loaf immediately after baking keeps the crust soft and adds wonderful buttery flavor.
- Cool Before Slicing: Allow the bread to cool completely before slicing. Cooling helps the crumb set properly and helps in clean slicing.
Nutrition (Approximate Values)
Calories : 206kcalCarbohydrates : 38gProtein : 5gFat : 5gSaturated Fat : 3gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gTrans Fat : 1gCholesterol : 11mgSodium : 206mgPotassium : 176mgFiber : 2gSugar : 5gVitamin A : 134IUVitamin C : 1mgCalcium : 28mgIron : 1mg
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