Description
Enjoy this rich and flavorful raisin bread, perfect for breakfast, brunch, or a snack.
Ingredients
Scale
- 1/2 cup milk (whole or 2 percent)
- 1 teaspoon salt
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1 teaspoon granulated sugar
- 1/2 cup water (lukewarm)
- 1 1/2 teaspoons active dry yeast
- 2 large eggs beaten (room temperature)
- 3 1/2 cups all purpose flour
- 1 cup raisins
- 1 large egg yolk (room temperature)
- 2 tablespoons milk
Instructions
- Soak raisins in boiling water, rum, or orange juice for 15 minutes, drain, and dry.
- Heat milk, salt, 1/4 cup sugar, and butter until butter melts, then cool to lukewarm.
- Combine water and 1 teaspoon sugar, sprinkle yeast on top, let sit 5-10 minutes, then stir.
- Combine milk mixture, yeast mixture, and eggs, add 1 1/2 cups flour and beat 2 minutes. Add remaining flour 1/2 cup at a time to form a soft dough. Knead for 5-7 minutes.
- Form dough into a ball, place in a greased bowl, turning to grease all over. Cover and let rise for 2 hours or until doubled.
- Punch dough down, knead in raisins, and shape into a loaf. Place in a greased loaf pan, cover, and let rise 1-2 hours or until doubled.
- Preheat oven to 375F/190C.
- Brush loaf with glaze and bake 30-40 minutes until internal temperature is 190F. Cool on a wire rack before cutting.
- For the glaze beat together the egg yolk and milk.
Notes
- Bread is done when golden brown and sounds hollow when tapped. A thermometer should read 190F.
- Add nuts or other dried fruits for extra flavor and texture.
- Store bread up to 5 days in an airtight container. Freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 2941 kcal
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown