Raisin Granola Bread
Infused with the wholesome crunch of granola and the natural sweetness of raisins, this Raisin Granola Bread is a delightful fusion of hearty texture and rich flavor. Perfect for breakfast or as an afternoon snack, this homemade bread combines fluffy all-purpose flour, warm milk, and buttery goodness with a touch of sweetness, creating a soft, tender loaf. The raisins add bursts of fruity flavor, while the granola brings a satisfying crunch to every bite. Simple to make with a rewarding rise, this rustic loaf is baked to golden perfection—ideal for slathering with butter, pairing with jam, or enjoying all on its own. With minimal prep time and easy kneading, it’s a must-try recipe for bread lovers and a wonderful way to elevate any meal.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Granola
- 1 cup Raisins
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 2 tablespoons Sugar
- 1 cup Milk
- 3 tablespoons Unsalted butter
- 1 large Egg
- 2 tablespoons Warm water
Instructions
In a small saucepan, warm the milk over low heat until it reaches about 110°F (43°C). Remove from heat, add the butter, and stir until melted. Allow to cool slightly.
In a small bowl, combine the warm water, instant yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until bubbly and activated.
In a large mixing bowl, combine the flour, salt, and remaining sugar. Mix well.
Add the milk and butter mixture, the activated yeast, and the egg to the dry ingredients. Stir until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Flatten the dough slightly and sprinkle the granola and raisins evenly over the surface. Knead them into the dough until well incorporated.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1-1.5 hours, or until doubled in size.
Punch down the risen dough and shape it into a loaf. Place in a greased 9x5-inch loaf pan.
Cover the loaf with a clean towel and let it rise again for 30-45 minutes, until it just reaches the top of the pan.
Preheat the oven to 375°F (190°C).
Bake the bread for 25-30 minutes, or until the top is golden brown and it sounds hollow when tapped.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 334 mg | 112% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 507.7 g | 185% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 166.4 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 584 mg | 45% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2774 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
