Raisin Bread Recipe

Flour: The base of the bread, providing structure and texture.

Raisins: Adds sweetness and a chewy texture to the bread.

Milk: Used to activate the yeast and add moisture to the dough.

Sugar: Feeds the yeast and adds a touch of sweetness.

Butter: Adds richness and flavor to the bread.

Salt: Enhances the flavor of the bread.

Yeast: Helps the bread rise and become light and fluffy.

When kneading the dough, ensure to incorporate the raisins gradually. This prevents them from clumping together and ensures an even distribution throughout the bread. If the dough becomes too sticky, lightly dust your hands and the work surface with flour.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread denser.

• raisins - Substitute with dried cranberries: Dried cranberries offer a tart flavor that complements the sweetness of the bread.

• warm milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar texture and moisture.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the bread.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a subtle coconut flavor.

• salt - Substitute with sea salt: Sea salt can enhance the flavor with its mineral content.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and may shorten the rising time.

• To keep your raisin bread fresh, store it in an airtight container at room temperature. This will help maintain its moisture and prevent it from drying out.
• If you plan to consume the bread within a few days, you can also wrap it tightly in plastic wrap or aluminum foil. This will keep it soft and delicious.
• For longer storage, consider freezing the raisin bread. Slice the loaf before freezing so you can easily grab a slice or two without having to thaw the entire loaf.
• To freeze, wrap each slice or the entire loaf in plastic wrap, then place it in a resealable freezer bag. Squeeze out as much air as possible before sealing the bag to prevent freezer burn.
• When you're ready to enjoy a slice, simply remove it from the freezer and let it thaw at room temperature. You can also toast the frozen slices directly in a toaster or oven for a warm, crispy treat.
• If you prefer a softer texture, you can microwave the frozen slices for a few seconds until they reach your desired warmth.
• For an extra touch of flavor, consider spreading a bit of butter or cream cheese on your thawed or toasted raisin bread. This will enhance the taste and make your snack even more delightful.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the raisin bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. For a crispier crust, unwrap the foil for the last 5 minutes of heating.

• Toaster Method:

  1. Slice the raisin bread into individual pieces.
  2. Place the slices in a toaster or toaster oven.
  3. Toast on a medium setting until the bread is warm and slightly crispy.

• Microwave Method:

  1. Place a slice of raisin bread on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds, or until warmed through.
  4. Be cautious not to overheat, as the bread can become chewy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Lightly butter both sides of the raisin bread slices.
  3. Place the slices in the skillet and cook for 2-3 minutes on each side, or until warmed and slightly crispy.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring to a simmer.
  2. Place the raisin bread in a steamer basket or on a steaming rack.
  3. Cover and steam for 5-7 minutes, or until the bread is warmed through and soft.

• Mixing bowl: A large container used to combine and mix the ingredients together.

• Measuring cups: Essential for accurately measuring the flour, milk, and sugar.

• Measuring spoons: Used to measure small quantities like yeast and salt.

• Wooden spoon: Useful for stirring the ingredients together before kneading.

• Dough scraper: Helps in handling and kneading the dough without sticking.

• Stand mixer: Optional, but can make mixing and kneading the dough easier.

• Greased bowl: Used to let the dough rise without sticking.

• Loaf pan: The container where the dough will be baked into a loaf shape.

• Oven: Essential for baking the bread at the required temperature.

• Wire rack: Used for cooling the bread evenly after baking.

• Pastry brush: Useful for greasing the loaf pan with melted butter.

Pre-measure ingredients: Measure all ingredients ahead of time to streamline the baking process.

Use a stand mixer: A stand mixer can knead the dough more efficiently, saving you time and effort.

Warm environment: Let the dough rise in a slightly warm oven to speed up the rising process.

Soak raisins: Soak raisins in warm water for 10 minutes before adding to the dough to ensure they are plump and distribute evenly.

Double batch: Make a double batch and freeze one loaf for later to save time on future baking.