Raisin bread is a popular breakfast bread across the United States. This recipe is for a simple, no-knead bread. While you still use yeast to get the dough to rise, the dough is actually a thick batter that is stirred down after the first rise and then scraped into a greased, 1.5 quart casserole pan for its final rise.
Yield: 1 round loaf
Prep Time: 1 hours, 45 minutes
Cook Time: 1 hour, 00 minutes
Ingredients:
- 1 cup milk, room temperature
- 1/2 cup warm water (110 F)
- 1/2 cup sugar
- 1 Tbsp or 1 pkg (1/4 oz) active dry yeast
- 1 tsp salt
- 1 egg, lightly beaten
- 1/4 cup soft butter
- 4-1/2 cups bread flour
- 1 cup raisins
Preparation:
- In large bowl, mix together milk, water, sugar, yeast, salt, and egg. Mix in egg and 2 cups flour. Stir in raisins. Mix in the remaining 2-1/2 cups flour. Cover bowl with clean kitchen cloth and let dough rise in warm, draft-free place for 45 minutes or until double in size.
- Stir down thick batter for 20 seconds and scrape into greased 1.5 quart casserole pan. Cover and let rise in warm, draft-free place for 30 minutes or until doubled. Bake at 350 degrees F for about 1 hour or until bread is brown and sounds hollow when tapped on. Carefully remove loaf from casserole and let cool. Cut bread into wedges and serve.
