Raisin Bread Recipe

Name: Raisin Bread
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 55 min
Yield: 10 servings
Cuisine: American
Ingredients: 500 g strong white bread flour; 7 g fast action yeast; 50 g sugar; 1 ½ tsp salt; 2 tsp ground cinnamon; 250 ml whole milk, warm; 40 g butter, softened; 1 egg; 150 g raisins, soaked in warm water and drained

Raisin Bread

A soft sandwich loaf of white dough kneaded with raisins and cinnamon, risen twice and baked for 40 minutes until golden.

1 hr 10 min prep and cooking plus 1 hr 45 min Rising 2 hr 55 min start to finish Serves 10 servings Medium

The Idea Behind Raisin Bread

Raisin bread is plain white bread with a sweet streak, a loaf that makes breakfast toast something to look forward to. Next to cinnamon raisin bread from a bakery it looks quite simple, which is the best thing about it. Toast makes it better.

Soak the raisins in warm water for ten minutes first, drain them well and pat them dry. Dry raisins steal moisture from the dough during baking and end up hard and chewy. Add them near the end of kneading, not at the start, or they are crushed and streak the dough grey. A teaspoon or two of cinnamon goes through the flour. Soak the raisins.

The dough is milk, butter and sugar enriched, so it rises more slowly than lean bread dough. Give it a full hour, shape it into a loaf, and let it rise in the tin until it crowns above the edge. Bake until the crust is deep golden and the loaf sounds hollow when tapped underneath, then cool on a rack before slicing. Slice when cool.

Making Raisin Bread

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Mix the flour, yeast, sugar, salt and cinnamon. Add the milk, butter and egg and mix to a dough.
Knead for 10 minutes until smooth, working in the raisins for the last 2 minutes.
Cover and leave to rise for 1 hour until doubled. Shape into a loaf and place in a greased 900 g tin.
Leave to rise for 45 minutes until it crowns above the tin.
Heat the oven to 180°C / 355°F and bake for 40 minutes until deep golden and hollow-sounding. Cool on a rack.

Related guide: Prep, cook and total time.

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Notes for Getting It Right

Dry the soaked raisins well before kneading them in.
Let the loaf rise until it crowns above the tin.
If the top browns too fast, cover it with foil.

Serving Suggestions

Butter
Cream cheese
Peanut butter
Cheddar

Keeping and Reheating

Keeps for 3 days wrapped at room temperature. Freeze sliced for 2 months.

Questions About Raisin Bread

How long does Raisin Bread take to make?

30 minutes of preparation and 40 minutes of cooking, plus 1 hour 45 minutes of Rising, so allow 2 hours 55 minutes from start to finish. The recipe serves 10.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

306Calories

8gProtein

55gCarbs

6gFat

3gFibre

15gSugar

370mgSodium

Vegetarian

Raisin Bread

Making Raisin Bread

Notes for Getting It Right

Serving Suggestions

Keeping and Reheating

Questions About Raisin Bread

What's in a Serving

Your notes on this recipe

Cooked this? Keep a note for next time

Making Raisin Bread

Notes for Getting It Right

Serving Suggestions

Keeping and Reheating

Questions About Raisin Bread

What's in a Serving

Your notes on this recipe

Cooked this? Keep a note for next time

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