There's something incredibly comforting about a slice of warm, homemade raisin bread, isn't there? The sweet, plump raisins, the soft, tender crumb, and that irresistible aroma filling your kitchen—it's pure bliss. Forget those store-bought versions; making raisin bread from scratch is not only surprisingly easy but also incredibly rewarding.
Today, I'm sharing my absolute favorite recipe
for homemade raisin bread. This isn't just any recipe; it's one that yields a
beautifully golden loaf with a perfect balance of sweetness and a texture
that's both fluffy and substantial. It's fantastic toasted with butter, perfect
for French toast, or simply enjoyed on its own with a cup of coffee.
Why You'll Love This Recipe
- Simple
Ingredients: You likely have most of these in your pantry already!
- Irresistible
Flavor: The blend of cinnamon and raisins is a classic for a reason.
- Amazing
Texture: Soft, airy, and oh-so-satisfying.
- The
Smell! Seriously, your house will smell like a dream.
Ready to get baking? Let's dive in!
Ingredients:
- 1
cup warm milk (about 105-115°F / 40-46°C)
- 2
¼ teaspoons active dry yeast (one standard packet)
- ¼
cup granulated sugar, plus a pinch for the yeast
- 1
large egg, at room temperature
- ¼
cup unsalted butter, melted
- ½
teaspoon salt
- ½
teaspoon ground cinnamon
- 3
to 3 ½ cups all-purpose flour, plus more for dusting
- 1
cup raisins (golden or dark, your preference!)
Instructions:
1.
Activate the Yeast: In a large mixing
bowl, combine the warm milk, a pinch of sugar, and the yeast. Stir gently and
let it sit for 5-10 minutes until it becomes foamy. This shows your yeast is
active and ready to work!
2.
Wet Ingredients: To the foamy yeast
mixture, add the remaining ¼ cup sugar, egg, melted butter, salt, and cinnamon.
Whisk until well combined.
3.
Add Flour: Gradually add 2 cups of the
flour, mixing with a wooden spoon or a stand mixer with a dough hook until a
shaggy dough forms. Continue adding flour, a little at a time, until the dough
comes together and is no longer overly sticky. You might not need all 3 ½ cups.
4.
Knead the Dough: Turn the dough out
onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer
with a dough hook on medium-low speed for 6-8 minutes. The dough should become
smooth, elastic, and pass the "windowpane test" (you can stretch a
small piece thin enough to see light through it without tearing).
5.
Add Raisins: Flatten the dough slightly
and sprinkle the raisins over it. Gently knead them in until they are evenly
distributed throughout the dough. Don't over-knead at this stage, just enough
to incorporate them.
6.
First Rise: Lightly grease a clean bowl
with oil. Place the dough in the bowl, turning it once to coat. Cover the bowl
with plastic wrap or a clean kitchen towel and let it rise in a warm place for
1-1.5 hours, or until doubled in size.
7.
Shape the Loaf: Gently punch down the
risen dough to release the air. On a lightly floured surface, shape the dough
into a loaf. You can do this by gently patting it into a rectangle, then
rolling it up tightly from one of the longer sides, pinching the seam closed.
8.
Second Rise: Place the shaped loaf into
a lightly greased 9x5 inch loaf pan. Cover loosely with plastic wrap or a
kitchen towel and let it rise again in a warm place for another 30-45 minutes,
or until it has nearly doubled in size and looks puffy.
9.
Bake: Preheat your oven to 375°F
(190°C). Bake the raisin bread for 30-35 minutes, or until the crust is golden
brown and the internal temperature reaches 200-205°F (93-96°C) when checked
with a thermometer. If the top starts to brown too quickly, you can loosely
tent it with aluminum foil.
10.
Cool: Once baked, remove the loaf from
the oven and let it cool in the pan for 10-15 minutes before transferring it to
a wire rack to cool completely. Slicing it while warm is tempting, but letting
it cool fully helps the crumb set and prevents it from being gummy.
And there you have it – a magnificent loaf of
homemade raisin bread, ready to be devoured!
Enjoy this delicious creation, and let me know in
the comments if you give it a try! Happy baking!
No comments:
Post a Comment