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Raisin Bread Recipe

This bread also is wonderful as toast for breakfast or any time with a cup of tea. It is just so easy to make, I like to have it on had when we have guests.—Virginia Doyle, Pinedale, Wyoming

This recipe is:

Diabetic Friendly

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Raisin Bread Recipe

Prep: 15 min. + rising Bake: 30 min. + cooling

Yield: 12 Servings

15 30 45

Ingredients

Cornmeal
3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon baking powder
1-1/4 cups warm orange juice (120° to 130°)
1/4 cup raisins

Directions

Grease an 8-in. x 4-in. loaf pan; sprinkle with cornmeal and set aside.
In a large bowl, combine 1-1/2 cups flour, yeast, sugar, salt and baking powder. Add orange juice; beat on low speed for 30 seconds. Gradually add remaining flour. Stir in raisins (batter will be stiff and sticky). Do not knead.
Spoon into prepared pan; sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 40 minutes.
Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Slice and toast. Yield: 1 loaf (12 slices).

Nutritional Facts 1 slice equals 142 calories, trace fat (trace saturated fat), 0 cholesterol, 202 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Originally published as Orange-Raisin Toasting Bread in Country Woman Christmas Annual 2008, p38