How to Make Fluffy Homemade Raisin Bread (Better Than the Bakery)
Want to know the secret to soft and delicious raisin bread that beats anything from the bakery? This recipe, based on a family classic, is easy to make, and the results are mouth-watering. You’ll never want to buy raisin bread again!
Ingredients for the Dough:
- 200 ml warm milk
- 7 g dry yeast (or 21g fresh yeast)
- 80 g sugar
- 2 medium eggs
- 500 g wheat flour (Type 550)
- 80 g soft butter
- 1/4 tsp salt
- 1/4 tsp cinnamon or vanilla
- 150 g raisins
- 2 tbsp juice or rum
- 2 tsp milk (for brushing)
Instructions:
Prepare the Raisins: Mix the raisins with juice or rum and set aside. Whisk the eggs and reserve 2 tablespoons for brushing later.
Activate the Yeast: Stir the dry yeast with 1 tsp of sugar into the warm milk. In a large bowl, mix the flour, remaining sugar, butter, salt, cinnamon, eggs, and yeast mixture.
Knead the Dough: Knead the mixture into a soft dough for 5-10 minutes. If it feels dry, add 1 tbsp more milk. Drain the raisins and knead them into the dough.
Let it Rise: Cover the dough with a cloth and let it rise in a warm place for 1 hour, or until doubled in size. Grease a loaf pan and dust it with flour.
Shape the Dough: Punch down the dough, shape it into a loaf, and place it seam-side down into the pan. Let it rise for another 30-45 minutes.
Bake: Preheat the oven to 175°C (350°F). Brush the loaf with the egg-milk mixture. Bake for 32-40 minutes until golden. If it browns too quickly, cover with foil.
Cool and Enjoy: Let the bread cool completely before slicing.
Pro Tips:
- For extra flavor, swap cinnamon for vanilla or lemon zest.
- Customize the raisin quantity based on preference.
- If using a larger or smaller loaf pan, adjust the baking time accordingly.
Bonus Tip: Freeze leftover slices and reheat for a fresh taste later!
