Dk's Raisin Bread

"Wonderful, wonderful recipe! Big, light and fluffy. I always spread the dough with butter and sprinkle with cinnamon before shaping. This results in a yummy, cinnamon swirled loaf. We had a loaf for lunch once! lol This recipe is from "Great Bread Every Time". I always proof my yeast exactly as described in this recipe and have never had a bad loaf of bread!"
 
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photo by D2thaK photo by D2thaK
photo by D2thaK
photo by D2thaK photo by D2thaK
Ready In:
3hrs 5mins
Ingredients:
10
Yields:
2 loafs
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ingredients

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directions

  • In a 1 cup measure, pour 1/2 cup warm water. Add 1 tsp sugar, but do not , stir. Slowly sprinkle 2 tbsp yeast into the water, making sure each particle gets wet. Again, do not stir. Wait 10 minutes until the yeast is thick and foamy.
  • Meanwhile, using a whisk, mix the following ingredients in your bread bowl: 1 c lukewarm milk, 1 1/2 tsp salt, 1/2 c sugar, 2 eggs and 1 c flour. Whisk in the yeast, then the 1/2 c cooled margarine. Add 1 c raisins and stir with your wooden spoon.
  • Add the remaining flour 1 cup at at time (reserving the last cup to knead into the dough) to make a soft dough. Coat the dough with flour before turning it out onto the kneading surface.
  • Dust the kneading surface with flour and turn the dough out onto it. Then, dust your hands with flour and knead the dough for 10 minutes. Whenever the dough feels too stick dust it and your hands with flour.
  • After kneading, place the dough into a greased bowl, turn to grease the top, set in a warm, draft free spot and allow to double(about 2 hours).
  • When dough has doubled, punch it down, knead it briefly and let it rest so that it will be easier to shape. Cut in half, shape into loaves by rolling the dough and tucking the ends under. Place each loaf into a greased 8" x 4" x 3" pan. Remove all exposed raisins as they will burn. Set in a warm, draft free spot and allow to double (about 45 minutes).
  • Bake in a 400* oven for 10 minutes, then turn the heat down to 375* for another 20-25 minutes.
  • (Before baking you can brush the tops with a mixture of melted margarine and sugar.).

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RECIPE SUBMITTED BY

I've been married 26 years to my DH. We've lived all over the US and in Scotland. We've finally made our way back to our native Texas about 6 years ago. I've been collecting recipes for most of those years so I'm really glad to have this site to store some of my favorites. I grew up cooking classic Texas and Tex Mex foods.One of my favorite cookbooks is "Texas Home Cooking". It is full of what I consider to be the very best versions of all the classic Texan and Tex-Mex recipes. I'm trying to learn more healthy food prep and recipes these days, so I frequently try to lighten up my standard, go-to recipes.
 
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