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How to Bake Bread with Raisins: Raisin Bread Month

Raisin Bread Month is here in the month of November, and now you’re thinking to yourself when on Earth the last time you baked a loaf of Raisin Bread at home was.

It may have been a while, if I’m guessing correctly.

Raisin Information:

Thompson Seedless Select Raisins - shop.cookingwithkimberly.comRaisins are just dried grapes. Muscat grapes, which are generally available near year end, are aromatic, sweet & are ideal to use in baking rich cakes & other confections.

The golden & dark common raisins available at your market are both dried & seedless (Thompson Seedless), an either can be used in recipes.

Sultanas are paler & more acidic, and are nice eaten fresh.

Dried currants are very small, dried raisins from Zante & black Corinth grapes.

How to Bake Raisin Bread:

My recipe for raisin bread follows and yields one nice, large loaf.

Type: Bread Recipe

Serve With: softened butter
Prep Time: ~ 8 min
Rise Time: 1 1/2 hrs
Bake Time: 40 – 50 min
Yield: 1 large loaf

Ingredients:

  • 4 tbsp warm water
  • 3 tsp active dry yeast
  • 1 1/3 cups scalded milk (cooled) or warm water
  • 3 1/2 tbsp + 1/3 cup sugar
  • 7 tbsp + 3 tsp butter – melted
  • 3 large eggs
  • 1 tsp salt
  • 2 1/2 cups all purpose flour or bread flour
  • 3/4 – 1 3/4 cups raisins
  • 1 tbsp cinnamon – I used Epicureal Saigon Cinnamon

Instructions:

  1. In a large bowl, allow yeast to bloom for about 10 min in warm water.
  2. Add in & mix by hand or with a mixer for about 1 1/2 min, scalded & cooled milk or warm water, 3 1/2 tbsp sugar, 7 tbsp melted butter, 2 eggs & salt.
  3. Slowly stir in all purpose or bread flour until sticky & moist.
  4. Knead dough for about 12 min or with dough hook on medium low speed until dough is elastic & smooth.
  5. Place in an oiled bowl and place plastic loosely over bowl. Allow to rise in a warm location until it doubles in bulk.
  6. While dough is rising, into a sauce pan, place raisins with enough water to cover them by 1/2 inch, and bring up to a boil. Turn off. Drain & allow to cool.
  7. Stir together 1/3 cup sugar & cinnamon in a bowl.
  8. Grease a large loaf pan.
  9. Punch down dough, and with a rolling pin, roll out the dough to 8 inches x 18 inches and about 1/2 inch thick.
  10. Brush with melted butter, spread raisins over dough, sprinkle with sugar & cinnamon mix over dough saving 3 tsp.
  11. Start at short side of dough to roll up the dough, pinching & tucking under the ends.
  12. Allow to rise in a warm location until it doubles in volume again.
  13. Preheat oven to 375 degrees F.
  14. Brush top of loaf with 1 beaten egg & a pinch of salt. Sprinkle remaining cinnamon & sugar mixture on top.
  15. Bake until loaf has a deep golden brown crust & bottom sounds hollow when tapped, checking while bread is still hot – about 40 – 50 min.
  16. Brush 3 tsp butter on top, so it melts.

Raisin Bread Month will be great now that I have my recipe wrangled up.

Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:

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I hope you enjoy this Bread Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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