My daughter loves raisin bread and she usually has it for breakfast during the week before school. I’ve always used store bought raisin bread but found them to be quite sweet. It’s 2022 and there’s still supply issues for several items. Lately we have had supply issues at our local supermarket and it has been hard to find raisin bread. In fact, I hadn’t been able to find it for close to 2 weeks now. So I decided I was going to have to take matters into my own hands and make my own raisin bread. There is not much sugar in this recipe as the raisins are already sweet enough so it is healthier. However, being a carbohydrate, it is still going to be calorie dense.
Although this recipe can make one normal sized loaf, I have divided it up into two smaller loaves that easily fit into this 1.5 quart loaf pan. This helps me to portion size for a 5 year old as the slices are smaller.
Makes approx. 10 thick slices (283 calories per serve)
Prep time 20 mins
Raising time 1-6 hours
Bake time 30-40 minutes
Ingredients
2 1/2 tsp yeast
150ml warm water
150ml warm milk
1 tbsp sugar
20g butter, room temperature
1 tsp salt
1 tbsp cinnamon
150g raisins
500g bread flour
1 egg, beaten for wash
Heat up the milk and warm water by zapping in the microwave until it reaches what I like to call ‘shower’ temperature. This is about 30 seconds in my microwave depending on how cold your milk and water starts out at.
Dissolve the yeast into the warm milk mixture and let it bubble.
In a large bowl, mix together the sugar, butter, salt, cinnamon and bread flour.
Add the warm milk mixture and knead roughly into a dough. Add the raisins and knead further until a smooth dough forms. If you have a Thermomix, place all the ingredients except the egg into the mixing bowl and knead 3 minutes.
Let it rest in a greased bowl until doubled in size. This takes anywhere from 30 minutes to 3 hours depending on how warm it is kept.
Shape the dough into a loaf – or two! There is a good Youtube video of this by Bake With Jack.
Transfer the dough into your loaf tin and let it rise a second time until doubled in size. Meanwhile, preheat the oven to 180C (160C fan forced).
Brush the top of the dough with egg wash. If any raisins are sticking out, push them back into the dough so they don’t burn.
Bake for 30-40 minutes or until golden brown at the top. Let it cool for a few minutes before slicing. My daughter likes eating it with butter.
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