Hearty Raisin Bread Recipe

4.5 1 2
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Hearty Raisin Bread Recipe

Read Reviews
4.5 1 2
Publisher Photo
Although I just recently moved to the country, I love from-scratch cooking, and baking bread is a favorite pastime. This rich bread has a delectable cinnamon flavor and is loaded with raisins.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 1/2 cup butter, melted
  • 1/4 cup honey
  • 2 teaspoons salt
  • 1-1/2 teaspoons ground cinnamon
  • 2 eggs
  • 3 cups whole wheat flour
  • 3-1/2 to 4 cups all-purpose flour
  • 2 cups raisins
  • 1 egg white
  • 2 tablespoons cold water

Directions

In a bowl, dissolve yeast in warm water. Add the milk, butter, honey, salt, cinnamon, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; sprinkle with raisins and knead in. Divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Beat egg white and cold water; brush over dough. Bake at 375° for 35-40 minutes or until golden brown and bread sounds hollow when tapped. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Hearty Raisin Bread in Best of Country Breads 2000, p38

Nutritional Facts

1 slice: 161 calories, 4g fat (2g saturated fat), 23mg cholesterol, 190mg sodium, 29g carbohydrate (9g sugars, 2g fiber), 4g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 1/2 cup butter, melted
  • 1/4 cup honey
  • 2 teaspoons salt
  • 1-1/2 teaspoons ground cinnamon
  • 2 eggs
  • 3 cups whole wheat flour
  • 3-1/2 to 4 cups all-purpose flour
  • 2 cups raisins
  • 1 egg white
  • 2 tablespoons cold water
  1. In a bowl, dissolve yeast in warm water. Add the milk, butter, honey, salt, cinnamon, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
  2. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; sprinkle with raisins and knead in. Divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  4. Beat egg white and cold water; brush over dough. Bake at 375° for 35-40 minutes or until golden brown and bread sounds hollow when tapped. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Hearty Raisin Bread in Best of Country Breads 2000, p38

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MY REVIEW
NevadaRose User ID: 4283670 120972
Reviewed Jun. 22, 2011

"This was very good, but didn't take as much flour as indicated. Also, next time I will try it with half the raisins - 2 cups was too much"

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