Who doesn’t love the smell of homemade bread baking as it permeates that enticing aroma throughout the house? If you want to taste something delicious, easy and not as fattening as baking a cake, pie or cookies, then my best raisin bread recipe is the way to go. This makes a tender sweet dough that is not overly sweet from an overload of raisins or sugar that can be enjoyed plain or topped with a simple vanilla glaze with confectioners’ sugar. Instead of overpowering the raisins, my best raisin bread recipe also has just a minimum of cinnamon to compliment them.
Another reason I am so fond of making my bread recipe is that I can get four loaves from it, two regular size loaves and two mini loaves. What I like to do is keep one out and then freeze the others in whole form or sliced. This makes it handy when you want something sweet but are feeling lazy or tired.
You’re probably doubting making this bread recipe could be an easy one. Yet, I promise you that it is. However, I changed my tactic and don’t proof my yeast making this since I’m heating up my milk and oil first before adding it to some of the dry ingredients along with my yeast. Therefore, you just slowly pour the hot milk mixture into your large mixing bowl that has some of the dry ingredients and yeast and then mix together.
After I let the dough rise and am ready to stuff the inside with my raisins, sugar and cinnamon, I found that brushing the inside lightly with water using a silicone pastry brush saves on calories from adding extra oil or butter for this purpose, but it also lubricates much better without oozing out like those alternatives.
The hardest part is rolling out the dough. No, I take that back. The hardest part is waiting for my best raisin bread to finish baking in the oven!
The next time that you’re in the mood to bake, I honestly hope you print my bread recipe and give it a try. No joke, this recipe is a keeper!
Best Raisin Bread Recipe Ever
- 7 cups sifted flour
- 2 packages of active dry yeast 2 tablespoons
- 2-1/2 cups of milk
- ½ cups of canola oil or butter
- ½ cups of sugar
- 2 teaspoons of salt
- 2 large eggs
- cinnamon to lightly sprinkle
- 1 cup of raisins
- 1 cup of sugar
- your favorite confectioner’s sugar glaze optional
In a large mixing bowl, add four cups of the flour and the yeast.
Next, heat the milk, sugar, oil, and salt in your saucepan until quite warm, but not scalding hot.
Now, slowly pour and stir in with your wooden spoon the hot milk mixture to the dry ingredients in your mixing bowl. Keep slowing adding and stirring until the cooked milk mixture is incorporated.
Add your eggs next and work it into the dough.
You can use your electric mixer to beat this in, but I prefer using my wooden spoon to save from cleaning the beaters.
The tricky part is judging how much flour you need. Slowly add the remaining flour and work it into the dough until it is not sticky and feels soft and elastic to the touch. The weather does play a role in how much flour to use so keep that in mind. You may use all the flour in this recipe or slight less or even a bit more. The important thing is making soft, not sticky dough.
After you get that desired feel of the dough, cover your raisin bread with a lid or kitchen towel and allow it to grow for at two hours.
When the first rising is up, punch your dough down and then place it on a clean, slightly floured surface to roll out.
Depending on the size of your workable surface, I like to divide my dough into four balls that are going to fit each pan and roll them out at the same time.
I keep a small cup with water handy to dip my silicone brush in. After all the balls are rolled out like you would a jelly roll, I lightly brush the insides of each with water.
Then I divide that cup of raisins and distribute them over each before doing the same with the remaining sugar. Next, I pat down the raisins and sugar mixture inside each roll to lock my raisins more in place. Sprinkle each inside of the dough with cinnamon.
The secret of rolling my best raisin bread recipe is starting from the smallest end before finishing with the larger end. Tuck the ends in and seal the long edge with your fingers because you don’t want leaking or raisins escaping.
Place in greased loaf pans. I use two 9 x 9 x 2-inch and then the two mini bread pans. You could use three normal bread loaf pans or more mini pans.
Afterwards, cover your filled pans and then allow for a final rising. Give them about 40 minutes to grow in the pans. (By the way, if you wait too long, then your dough can sink and deflate like a pancake. I’ve been there, done that so keep that in mind. Put your kitchen timer on if you have too.)
Bake at 375-degrees in your oven for about 20-25 minutes, depending on how your oven is regulated.
Cool in the pans for about five to seven minutes before removing.
Drizzle with your confectioners’ sugar glaze while these raisin breads are still warm. Otherwise, plain is good too.
This is looking good and tasty
Oooh – a glazed cinnamon bread!!! mmmmm!
This looks delicious; I can almost smell it. I have printed the recipe and will give it a try soon. It also gave me a chance to figure out my settings for the printer – added thanks for that.
Thanks, I tried it and my whole family loves your bread
I’m so happy that you liked it.
this sounds awesome
I love raisin bread but have never made it. Thank you for the recipe!
Honestly, it is easier to make than you think, especially if you try this method.