Homemade Raisin Bread / Raisin Bread Eggless / Easy Raisin Bread
This Homemade Raisin Bread is light, fluffy, and full of sweet raisins. This easy raisin bread is one of the most straightforward recipes. It is lightly sweetened and tastes excellent when toasted with butter or cheese spread!
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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
- Measuring: Measure all the ingredients beforehand and use a kitchen scale if you have one for the best results.
- Milk: Milk makes the bread soft, rich, and flavorful. You can use whole or low-fat milk, but do not use fat-free milk.
- Yeast Proofing: The first step is yeast proofing by mixing water, sugar, and yeast and allowing it to rest for 10 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the water is hot or cold.
- Salt: Always add salt with flour; otherwise, it may inactivate the yeast.
- Dough: For the soft and fluffy raisin bread, the dough should be soft and well-hydrated. So, while kneading the dough, add flour as needed. However, add flour one tablespoon at a time and avoid adding too much.
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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