Name: Raisin Bread: The Ultimate Guide to Baking, Recipes, and Health Benefits
Prep time: 45 min
Cook time: 35 min
Total time: 180 min
Yield: 1 loaf
Ingredients: 3 1/4 cups (400g) all-purpose flour, plus more for dusting; 1/4 cup (50g) granulated sugar; 1 teaspoon salt; 2 1/4 teaspoons (1 packet) active dry yeast; 1 cup (240ml) lukewarm milk (about 105-115°F or 40-46°C); 1/4 cup (60ml) lukewarm water (about 105-115°F or 40-46°C); 1 large egg, lightly beaten; 4 tablespoons (56g) unsalted butter, softened; 1 cup (150g) raisins; 1/4 cup (60ml) dark rum or orange juice (for soaking); 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 large egg; 1 tablespoon milk or water; 1/4 cup (30g) powdered sugar; 1-2 tablespoons milk or water

Raisin Bread: just the name conjures up images of cozy kitchens, the comforting aroma of cinnamon, and the sweet anticipation of a warm, toasted slice slathered with butter. But have you ever wondered about the story behind this beloved baked good? It's more than just bread with raisins; it's a culinary tradition that spans centuries and cultures.

From its humble beginnings as a simple way to preserve fruit to its modern-day variations, raisin bread has evolved into a global favorite. Some historians believe that fruit-studded breads were enjoyed as far back as ancient Egypt, while others trace its more recent popularity to Europe, where bakers experimented with adding dried fruits and spices to their loaves. Regardless of its exact origin, one thing is certain: raisin bread has stood the test of time.

What is it about this bread that makes it so irresistible? Perhaps it's the delightful contrast between the soft, slightly chewy texture of the bread and the bursts of sweetness from the plump raisins. Or maybe it's the subtle hint of cinnamon or other spices that adds a touch of warmth and complexity. Whatever the reason, raisin bread is a treat that appeals to people of all ages and backgrounds. It's perfect for breakfast, a midday snack, or even a light dessert. And let's be honest, who can resist the simple pleasure of a freshly baked loaf?

Ingredients:

For the Dough:

3 1/4 cups (400g) all-purpose flour, plus more for dusting
1/4 cup (50g) granulated sugar
1 teaspoon salt
2 1/4 teaspoons (1 packet) active dry yeast
1 cup (240ml) lukewarm milk (about 105-115°F or 40-46°C)
1/4 cup (60ml) lukewarm water (about 105-115°F or 40-46°C)
1 large egg, lightly beaten
4 tablespoons (56g) unsalted butter, softened

For the Raisin Filling:

1 cup (150g) raisins
1/4 cup (60ml) dark rum or orange juice (for soaking)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the Egg Wash:

1 large egg
1 tablespoon milk or water

Optional Glaze:

1/4 cup (30g) powdered sugar
1-2 tablespoons milk or water

Preparing the Raisins:

Before we even think about the dough, let's get those raisins plump and juicy! This step is crucial because it prevents the raisins from drawing moisture away from the dough during baking, which can result in a drier bread. I like to use rum for a richer flavor, but orange juice works just as well for a non-alcoholic version.

Soak the Raisins: In a small bowl, combine the raisins and rum (or orange juice). Make sure all the raisins are submerged.
Let them Plump: Cover the bowl with plastic wrap and let the raisins soak for at least 30 minutes, or even better, for a couple of hours. The longer they soak, the more flavorful and plump they'll become.
Drain the Raisins: Once the raisins are nicely plumped, drain them well in a colander. Gently pat them dry with a paper towel to remove any excess liquid. This will prevent the dough from becoming too sticky.
Spice it Up: In a small bowl, combine the drained raisins with the cinnamon and nutmeg. Toss to coat evenly. This adds a lovely warmth and depth of flavor to the raisin bread.

Making the Dough:

Now for the heart of the matter – the dough! Don't be intimidated; it's easier than you think. The key is to be patient and let the yeast do its thing. We're aiming for a soft, slightly sticky dough that will rise beautifully.

Activate the Yeast: In a small bowl, combine the lukewarm milk, lukewarm water, and sugar. Sprinkle the active dry yeast over the mixture. Let it stand for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is alive and active. If the yeast doesn't foam, it might be old or inactive, and you'll need to start with fresh yeast.
Combine Dry Ingredients: In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour and salt.
Add Wet Ingredients: Make a well in the center of the dry ingredients and pour in the yeast mixture and the beaten egg.
Mix the Dough: If using a stand mixer, use the dough hook attachment and mix on low speed until the dough starts to come together. If mixing by hand, use a wooden spoon or your hands to combine the ingredients until a shaggy dough forms.
Add the Butter: Add the softened butter to the dough, a tablespoon at a time, mixing well after each addition. The dough will seem a bit messy at first, but keep mixing, and it will eventually come together.
Knead the Dough: If using a stand mixer, increase the speed to medium and knead the dough for 8-10 minutes, or until it is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes, or until it is smooth and elastic. The dough should be slightly sticky but not so sticky that it's unmanageable. If it's too sticky, add a little more flour, a tablespoon at a time.
First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is a crucial step for developing the flavor and texture of the bread.

Shaping and Filling the Bread:

Now comes the fun part – shaping the dough and incorporating those delicious, spiced raisins! We'll roll out the dough, sprinkle it with the raisin mixture, and then shape it into a loaf. There are a few different ways to shape raisin bread, but I prefer a simple loaf shape for this recipe.

Punch Down the Dough: Gently punch down the risen dough to release the air.
Roll Out the Dough: Turn the dough out onto a lightly floured surface and roll it out into a large rectangle, about 12x18 inches (30x45 cm).
Sprinkle with Raisin Filling: Evenly sprinkle the spiced raisin mixture over the rolled-out dough, leaving a small border along one of the long edges.
Roll Up the Dough: Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal it.
Pinch the Ends: Pinch the ends of the log to seal them as well.
Place in Loaf Pan: Place the dough seam-side down in a greased 9x5 inch (23x13 cm) loaf pan.
Second Rise: Cover the loaf pan with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-45 minutes, or until the dough has risen to about 1 inch (2.5 cm) above the rim of the pan.

Baking the Bread:

Almost there! Now it's time to bake the bread until it's golden brown and cooked through. The egg wash will give it a beautiful sheen, and the optional glaze will add a touch of sweetness.

Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Egg Wash: In a small bowl, whisk together the egg and milk (or water).
Brush with Egg Wash: Gently brush the top of the risen loaf with the egg wash. This will give the bread a beautiful golden-brown color and a slightly glossy finish.
Bake the Bread: Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. If the top of the bread starts to brown too quickly, you can tent it with aluminum foil.
Cool the Bread: Let the bread cool in the loaf pan for 10 minutes before transferring it to a wire rack to cool completely.

Optional Glaze:

While the bread is cooling, you can prepare a simple glaze to drizzle over the top. This is entirely optional, but it adds a touch of sweetness and makes the bread even more appealing.

Make the Glaze: In a small bowl, whisk together the powdered sugar and milk (or water) until smooth. Add more milk or water, a teaspoon at a time, until you reach your desired consistency.
Drizzle the Glaze: Once the bread has cooled slightly, drizzle the glaze over the top.

Serving and Storing:

Once the bread has cooled completely, slice and serve. This raisin bread is delicious on its own, toasted with butter, or used to make French toast. Store leftover raisin bread in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months. If freezing, wrap the bread tightly in plastic wrap and then in aluminum foil.

Conclusion:

And there you have it! This isn't just any bread; it's a warm, comforting hug in every slice. I truly believe this raisin bread recipe is a must-try for anyone who appreciates the simple pleasures in life. The delightful combination of sweet raisins, warm spices, and that perfectly soft, slightly chewy texture is simply irresistible. It's the kind of bread that makes your kitchen smell amazing and brings a smile to everyone's face. But why is it a must-try, you ask? Because it's more than just a recipe; it's an experience. It's the satisfaction of creating something delicious from scratch, the joy of sharing it with loved ones, and the pure, unadulterated pleasure of that first bite. It's also incredibly versatile! Think beyond just toast. This raisin bread is fantastic served warm with a generous slather of butter, of course. But it's also incredible as French toast, soaking up all that eggy goodness and caramelizing beautifully in the pan. Imagine a weekend brunch featuring this raisin bread French toast, topped with fresh berries and a drizzle of maple syrup – pure bliss! Or, for a simpler treat, try it grilled with a slice of cheddar cheese for a sweet and savory combination that will surprise and delight your taste buds. It's also a wonderful addition to a cheese board, providing a sweet counterpoint to the savory cheeses. Looking for variations? You could add a touch of orange zest to the dough for a bright, citrusy flavor. Or, for a richer, more decadent treat, try soaking the raisins in rum or brandy before adding them to the dough. You could even incorporate chopped walnuts or pecans for added texture and nutty flavor. A sprinkle of cinnamon sugar on top before baking adds a lovely touch of sweetness and sparkle.

Serving Suggestions:

* Classic Toast: Simply toasted and buttered. * French Toast: A decadent weekend treat. * Grilled Cheese: A sweet and savory surprise. * Cheese Board Addition: A sweet counterpoint to savory cheeses. * Bread Pudding: A comforting and delicious dessert.

Variations to Explore:

* Orange Zest: Adds a bright, citrusy flavor. * Rum-Soaked Raisins: For a richer, more decadent flavor. * Nuts: Chopped walnuts or pecans for added texture. * Cinnamon Sugar Topping: Adds sweetness and sparkle. * Chocolate Chips: For a chocolatey twist. I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a recipe that's been passed down through my family, and I'm so excited to share it with you. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake some magic! I promise you won't regret it. And most importantly, don't be afraid to experiment and make it your own. Baking is all about having fun and creating something delicious that you and your loved ones will enjoy. I can't wait to hear about your experience making this raisin bread. Please, please, please, try this recipe! Share your photos, your tips, and your variations in the comments below. Let me know what you think, and let's spread the joy of homemade bread together! Happy baking! I'm eager to see your creations and hear all about your baking adventures. Let's get baking!