Homemade Raisin Bread

  

Ingredients:

 

1 cup warm milk (105-115°F)

1 packet (2 1/4 teaspoons) active dry yeast

1/4 cup granulated sugar

1 egg

1/4 cup unsalted butter, melted

1 teaspoon salt

3 cups all-purpose flour

1 cup raisins

Instructions:

 

Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let stand for 5-10 minutes, or until the yeast is foamy.

 

Combine wet ingredients: In a large bowl, whisk together the remaining sugar, egg, melted butter, salt, and activated yeast mixture.

 

Add dry ingredients: Gradually add the flour to the wet ingredients, stirring until a dough forms.

 

Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

 

Add raisins: Stir in the raisins.

 

First rise: Place the dough in a greased bowl, cover it with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.  

 

Shape the bread: Punch down the dough and shape it into a loaf. Place the loaf in a greased 9x5 inch loaf pan.

 

Second rise: Cover the loaf with a damp cloth and let rise for 30-45 minutes, or until doubled in size.

 

Bake: Preheat oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped.

 

Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

 

Tips:

 

For a sweeter bread, add 1/4 cup more sugar to the dough.

For a nuttier flavor, add 1/2 cup chopped walnuts or pecans to the dough.

To make mini loaves, divide the dough into 3 equal parts and bake in a mini loaf pan for 20-25 minutes.

Store leftover bread in an airtight container at room temperature for up to 3 days.