A Tradition in Family Baking

Raisin Bread

Raisin Bread
This recipe makes 1 loaf
Ingredients
Small Loaf
  • ¾ cup Water
  • 2 TBSP Oil
  • 1 TBSP Sugar
  • 1 tsp Salt
  • 1+1/2 tsp Cinnamon
  • 2+1/4 cups Bread Flour
  • ⅓ cup Raisins
  • 1+1/2 tsp Active Dry Yeast

Medium Loaf
  • 1 cup Water
  • 3 TBSP Oil
  • 4 tsp Sugar
  • 1+1/2 tsp Salt
  • 2 tsp Cinnamon
  • 3 cups Bread Flour
  • ½ cup Raisins
  • 2+1/4 tsp Active Dry Yeast

Large Loaf
  • 1+1/3 cup Water
  • ¼ cup Oil
  • 2 TBSP Sugar
  • 2 tsp Salt
  • 3 tsp Cinnamon
  • 4 cups Bread Flour
  • ⅔ cup Raisins
  • 1 TBSP Active Dry Yeast
Instructions
Bread Machine Method
  1. Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select sweet cycle or basic cycle and medium/ normal crust. Raisins can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more information.

  2. *You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

 

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