Raisin Bread

I wanted this to be simple raisin bread that will go with anything so I skipped the cinnamon/cardamom and didn't add excessive amounts of sugar. If you prefer a spiced loaf, add it with the dry ingredients.

I kneaded this batch by hand and added the raisins in after the first three cups of flour. If you're using a mixer with a dough hook, it will break the raisins up a bit leaving flecks in the dough. I don't mind that look, but some people do-if this disturbs you, simply knead the raisins into the dough after the initial kneading. I do think it is easier to do it before.

You Will Need:

2-¼ teaspoons regular (not instant) yeast
¼ cup lukewarm water
2 cups whole milk
¼ cup unsalted butter
1 ½ cups raisins, plumped in hot water and well drained
2 tablespoons sugar
2 teaspoons salt
5-6 cups bread flour

Wash:

1 egg yolk beaten with 2 tablespoons heavy cream



In a small bowl, proof the yeast in the warm water.

In a saucepan, scald the milk and then pour over the butter, sugar and salt in a large bowl. When cooled to lukewarm, add the yeast. Mix in three cups of the flour and add the raisins. Add the rest of the flour half a cup at a time until you have stiff, not sticky dough. Knead until smooth-about fifteen minutes. Don't worry if the raisins pop out-just tuck them back into the dough.

Place in a buttered bowl, turn once and cover. Let rise 1 ½ -2 hours or until doubled in volume. Punch down, let rest 30 minutes.

Generously butter two bread pans. Divide the dough in two and shape into loaves. Cover with a towel and let rise until nearly doubled-about 30-40 minutes. Preheat the oven to 400 Degrees F.

Mix the wash and brush over loaves. Sprinkle a bit of sugar if you like on top.

Bake 25-35 minutes, checking after 20 minutes.

Cool on racks.