Soft Raisin Bread
Indulge in the comforting aroma and irresistibly soft texture of homemade Soft Raisin Bread, a timeless classic perfect for breakfast or an afternoon snack. This recipe combines warm notes of ground cinnamon with the natural sweetness of plump raisins, all nestled in a tender, buttery bread dough. With an easy-to-follow process of kneading and two simple rises, this loaf achieves a bakery-worthy texture and flavor right in your own kitchen. The secret lies in activating the yeast to perfection and folding the raisins directly into the dough for even distribution. Lightly golden on the outside and delightfully fluffy on the inside, this soft raisin bread is ideal for toasting, slathering with butter, or enjoying plain for its rich, homey taste. Whether you're a seasoned baker or just starting out, this recipe ensures a deliciously easy way to elevate your bread-making skills!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 2.25 teaspoons Active dry yeast
- 1 cup Milk
- 4 tablespoons Unsalted butter
- 1 unit Large egg
- 1 cup Raisins
- 0.25 cups Warm water
- 1 tablespoon Vegetable oil or non-stick spray
Instructions
In a small bowl, combine the warm water (about 110°F) and active dry yeast. Let it sit for 5-10 minutes until frothy.
In a small saucepan, heat the milk and butter over low heat until the butter melts. Let the mixture cool to lukewarm.
In a large mixing bowl, combine 2 cups of flour, sugar, salt, and cinnamon.
Add the frothy yeast mixture, the lukewarm milk-butter mixture, and the egg to the dry ingredients. Mix until combined.
Gradually add the remaining 1.5 cups of flour, 1/2 cup at a time, until the dough comes together and pulls away from the sides of the bowl.
Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it’s smooth and elastic.
During the final minutes of kneading, fold in the raisins to distribute them evenly throughout the dough.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise for 1-1.5 hours, or until it doubles in size.
Punch down the risen dough and turn it out onto a lightly floured surface. Shape the dough into a loaf and place it into a greased 9x5-inch loaf pan.
Cover the pan with a towel or plastic wrap and let the dough rise again for 30-40 minutes, or until it just crests above the edge of the pan.
Preheat your oven to 350°F (175°C).
Bake the loaf for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped. You can also use an instant-read thermometer to check for a temperature of about 190°F in the center.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 515.4 g | 187% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 167.6 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 542 mg | 42% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2262 mg | 48% | |
*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.
