Raisin bread? Yes. Raisin bread. I’ve been wanting to make another bread and raisin bread spoke to me. I don’t know why, but it did. So I went with it. My grandfather also likes a good raisin bread so why not make something that I can share?
I found this recipe on food.com. Yes, world’s best raisin bread, NO bread machine!
- 1 1/2 cups milk
- 1 cup warm water (must be between 110-115 degrees)
- 2 (1/4 ounce) packages active dry yeast
- 3 eggs
- 1/2 cup white sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup raisins
- 8 cups all-purpose flour
- 2 tablespoons milk
- 1 cup white sugar
- 3 tablespoons ground cinnamon
- 2 tablespoons butter, melted (approx.)
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally. Remove from heat and let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so. Mix in eggs, sugar, butter, salt and raisins. Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise until doubled, about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased 9 x 5 inch pans and lightly grease tops of loaves. Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped. Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans. Allow to cool before slicing.
This was the first time I made any kind of sweet bread. I liked it! A lot! And so did my grandfather and other family members that were able to try it. Although it was time consuming, it was pretty simple. If you’re looking to try a sweet bread, I suggest making this one. Try subbing the raisins for other dried fruit if you’re not a raisin fan. This went well with a little bit of butter and a cup of coffee. Just thinking about this makes me want to make it again. Here’s to sweet breads! 😀