Raisin Bread for Raisin Lovers
Serves 12
10 mins prep
30 mins cook
260 mins Inactive Time
300 mins total
Calling all Raisin Lovers, this bread is for you. There's nothing worse than raisin bread that is skimpy on the raisins and this version is anything but and is chock full of raisins in every bite. The bread is chewy and has a hearty outer crust with a dense, soft, and moist interior. It's excellent toasted with butter and sprinkling of cinnamon-sugar. Bread can be made entirely by hand, no stand mixer required. Time investment is approximately 5 hours from start to finish, with very little active work time. This includes 10 minutes to make the dough, 2 to 3 hours for first rise, 2 hours for second rise, and 30 minutes to bake.
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In a large mixing bowl, beat the egg; set aside. In a microwave-safe measuring cup or bowl, warm the milk to temperature, about 30 to 45 seconds. Based on the type of yeast used, temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm the milk according to the yeast manufacturer's recommendations on the packaging. Taking the temperature with a digital thermometer is recommended, but if you're not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don't kill the yeast. Add warmed milk to the egg.
Add melted butter, yeast, sugar, cinnamon, optional salt, and stir to combine. Add 2 cups bread flour and using a spoon and then your hands, form the dough. Turn dough out onto a floured work-surface or Silpat Non-Stick Baking Mat and knead for 5 to 8 minutes, or until smooth and supple. Kneading may be done in a stand mixer using the dough hook attachment (knead for 5 to 8 minutes), but I kneaded by hand. If necessary, add up to one-third cup additional flour, for 2 and 1/3 cups total (12 ounces total by weight), in order for the dough to combine and become smooth. The more flour that’s added, the denser and heavier the bread will be; so add it only as necessary.
Mound the dough into a ball. Spray mixing bowl (the same one used to make the dough is fine) with cooking spray or lightly grease it, and place dough into bowl.Cover bowl with plasticwarp and place in a warm, draft-free place until doubled in size, about two to three hours. Punch dough down, remove it from bowl, and place on Silpat or floured work surface. Sprinkle raisins over the dough and knead them in, for about 2 to 3 minutes. Raisins may have a tendency to come out of dough but just poke them back in.
Flatten the dough into a large rectangle, about 8-inches-by-12-inches. I used my hands and just stretched it and finger-massaged it into the rectangle shape, but use a rolling pin if preferred. Starting with a short side, roll dough up into a log. Pinch off ends and place dough log into a sprayed or greased 9-by-5-inch loaf pan, seam side down. Cover pan with plasticwarp and place in a warm, draft-free place until almost doubled in size, about two hours.
In the final minutes of the second rise, preheat oven to 375F. Bake for 25 to 35 minutes, or until golden on top. When bread is removed from loaf pan and tapped sharply on the top and bottom, it should sound hollow. Place bread on a wire rack to finish cooling completely before slicing and serving. I wrap bread in plasticwrap, then place it in a large ziptop plastic food storage bag, where it stays fresh for about 5 days. Bread freezes very well and can be made from start to finish, cooled, and placed in a freezer-safe airtight container or a ziplock for up to 3 months. I prefer this bread toasted and with butter and a sprinkle of cinnamon-sugar or Cinnamon-Sugar Butter