Description
Soft, sweet homemade raisin bread with plump, cinnamon-spiced raisins. Perfect for breakfast, brunch, or a cozy treat.
Ingredients
Scale
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup (240ml) milk, lukewarm (about 110°F/43°C)
- ¼ cup (60ml) water, lukewarm (about 110°F/43°C)
- ¼ cup (60ml) unsalted butter, melted
- 1 large egg, lightly beaten
- 1 cup (150g) raisins
- ¼ cup (60ml) hot water
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons (30g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- 1 large egg, lightly beaten
- 1 tablespoon milk
Instructions
- Proof the Yeast: In a large bowl, combine the lukewarm milk, lukewarm water, and sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes, or until the yeast is foamy.
- Combine Wet Ingredients: Add the melted butter and lightly beaten egg to the bowl. Whisk everything together until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a dough hook or wooden spoon until a shaggy dough forms.
- Knead the Dough: Knead the dough on medium speed for 8-10 minutes (stand mixer) or 10-12 minutes (by hand) until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled.
- Soak the Raisins: While the dough is rising, combine the raisins and hot water in a small bowl. Let them soak for at least 30 minutes.
- Combine Filling Ingredients: Drain the raisins well and pat them dry. In a medium bowl, combine the soaked raisins, cinnamon, nutmeg, melted butter, and sugar. Toss to coat.
- Punch Down the Dough: Once the dough has doubled, gently punch it down. Turn it out onto a lightly floured surface.
- Roll Out the Dough: Roll the dough into a large rectangle, about 12×18 inches.
- Spread the Filling: Evenly spread the raisin filling over the dough rectangle.
- Roll Up the Dough: Starting from one of the short ends, tightly roll up the dough into a log. Pinch the seam to seal.
- Prepare the Loaf Pan: Grease a 9×5 inch loaf pan.
- Place Dough in Pan: Carefully place the dough log into the prepared loaf pan, seam side down.
- Second Rise: Cover the loaf pan and let rise in a warm place for 30-45 minutes, or until it has risen about an inch above the rim of the pan.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Egg Wash (Optional): If desired, brush the top of the loaf with the egg wash.
- Bake the Bread: Bake the bread for 30-35 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C). Tent with foil if the top browns too quickly.
- Cool the Bread: Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use a thermometer to ensure the milk and water are at the correct temperature for activating the yeast.
- Don’t over-knead the dough.
- A warm environment is essential for the dough to rise properly.
- Cool completely before slicing.
- Store the raisin bread in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 35 minutes