My youngest daughter makes a wonderful raisin bread in her bread machine. It’s moist, sweet, slightly spicy – really good. I don’t own a bread machine, so this is my version that is made with fast rising yeast and an electric mixer. This is so good fresh and warm from the oven, and a real treat when toasted and buttered. We also like it in thin slices in a sandwich made with Shannon’s Curry Chicken Salad.
For Shannon’s bread machine recipe, click here.
SHANNON’S GREAT RAISIN BREAD
- 2 to 3 cups all-purpose flour, divided
- 3/4 tsp. salt
- 1/3 cup quick oatmeal
- 2 Tblsp. light brown sugar
- 1/2 tsp. cinnamon
- 1 pkg or 2 tsp. Fleischmann’s Rapid Rise yeast (Quick-Rise in Canada)
- 7 oz. water, heated to 130 degrees F
- 2 Tblsp. honey
- 1-1/2 Tblsp. butter, melted
- 1 cup raisins
- 1 tsp. butter for top of loaf after baking
Greased 9-inch loaf pan
In the large bowl of an electric mixer, place 1 cup flour, salt, oatmeal, brown sugar, cinnamon, and yeast. Beat to blend dry ingredients.
Add 130 degree F water, honey, and melted butter.
With paddle beater, mix on medium speed for 3 minutes.
Remove paddle beater and insert dough hook. Continue to beat for 6-1/2 minutes, adding flour a little at a time. You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes.
Remove bowl from mixer and working in the bowl, add raisins ¼ cup at a time and knead to mix the raisins into the dough.
Place dough in an oiled bowl, turn dough once and cover with a napkin or tea towel. Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).
After 45 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface. Roll the dough and form into a loaf. Turn over and pinch the edges to seal – I also pushed in any raisins on the bottom of the dough to keep them from sticking to the pan. Place loaf in greased 9×9 inch loaf pan. Cover and let rise for another 45 minutes.
Bake loaf for approximately 40 to 45 minutes until bread is golden brown and has a hollow sound when tapped. Cover with a piece of foil if top is browning too fast. Remove bread from pan immediately, brush with butter, cover with a napkin or a tea towel and let cool on a wire rack.