Raisin Bread

By Scoop · Jan 11, 2012 ·
  1. Scoop

    1 tbsp active dry yeast
    1 c. warm milk, 110 - 115 degrees
    1/4 c. sugar or honey
    1 tbsp salt
    1 egg
    1/8 c. vegetable oil
    1/8 c. ground flax seed (optional)
    3 c. regular or bread flour
    1 c. raisins
    2 tbsp cinnamon

    Cooking Instructions

    In a large mixing bowl dissolve yeast in milk. Add sugar or honey, salt, egg, and oil. Beat well. Add flax seed and flour a little at a time. Beat until dough is soft and elastic. Cover bowl with a tea towel and put in a warm spot to rise until doubled. On a floured surface punch dough down and knead. While kneading gradually add in cinnamon and raisins. I do this on a butcher block. Put in a greased 9" X 5" loaf pan or free form and put on a heavy duty baking sheet. Cover with tea towel and let rise until doubled. Bake at 375° for about 25 - 30 minutes. Remove to a wire rack to cool. Cover with a tea towel to make a softer crust, if desired.

    Note: This can also be made in a bread machine following manufacturer's instructions.


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