If you are a fan of raisins or dried fruits, this raisin bread recipe will inspire you and make you want to try it at home. You won't regret it! You can find some variations in this post.
A simple, classic raisin bread eaten with butter, great on toast or in sandwiches! Freezes wonderfully.
Ingredients:
230 ml milk, scalded
300 g raisins, plump
360 g Allzweckmehl
2 1/4 teaspoons active dry yeast or regular instant yeast
1 1/2 tablespoons white granulated sugar
1 teaspoon fine table salt
1 1/2 tablespoons butter, melted and cooled, salted or unsalted
1 large egg
For the glaze after baking:
2 tablespoons white granulated sugar
2 tablespoons hot water
Directions:
- Heat the milk in a small saucepan on the stove until it reaches about 83°C. Pour the milk back into the measuring cup and let it stand until it is lukewarm, that is, until it reaches a temperature of approximately 41°C.
- In a large bowl or the bowl of a stand mixer fitted with the dough hook, add 2 cups flour, the instant yeast, white sugar, and salt. Mix briefly to combine.
- Place the raisins in a small bowl. Cover with very hot water and let stand until ready to use.
- Add the lukewarm milk to the flour mixture. Add the melted butter. Add the egg. Knead until everything is well combined. Add more flour in small increments until the dough wraps around the dough hook and clears the bowl.
- Drain the raisins and roll them in a little flour. Add to dough in food processor or bowl and mix until combined. Add a little more flour if necessary.
- Grease a baking pan and set aside.
- Place the dough on a floured surface and knead briefly (1-2 minutes) until smooth. Form into a ball.
- Place the dough in a greased bowl and cover until it has doubled in size (about 1 hour).
- Then place the dough on a lightly floured surface and roll out into a rectangle about 9 cm long and about 5 cm wide. Fold the edges on the long side towards the middle and press together. Place in the prepared baking pan. Cover and let stand until dough has doubled in size, about 45 minutes.
- Preheat the oven to approximately 177°C.If the loafWhen ready, bake in the preheated oven for about 35 minutes or until it reaches an internal temperature of about 88°C.
- Remove from the oven and immediately turn out of the loaf pan onto a cooling rack. While the loaf is still hot, mix the sugar-water glaze and brush the top with it. Allow to cool before slicing.
Prepare raisin bread with cinnamon
This raisin bread recipe really has a great consistency and the bread smells wonderful when baking!
Ingredients:
360 g Milch
240 g warm water (must be between 110 and 115 degrees)
2 packets of active dry yeast
3 Owner
100g white sugar
1 teaspoon salt
120 g unsalted butter, softened
200g raisins
960 g Allzweckmehl
2 tablespoons milk
3 tablespoons ground cinnamon
2 tablespoons butter, melted
Instructions for preparation:
- Heat the milk in a small saucepan on the stove until it just begins to bubble, stirring occasionally. Remove from heat. Let cool until lukewarm.
- Dissolve the yeast in the warm water and set aside until foamy, about 10 minutes.
- Then stir in the eggs, sugar, butter, salt and raisins (stir in the cooled milk slowly so that the eggs are not cooked) and gradually add the flour until a stiff dough forms.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered mixing bowl and grease the surface of the dough.
- Cover with a warm, damp cloth and leave untilthe doughdoubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle, 1.5cm thick.
- Moisten the dough with 2 tablespoons of milk and rub it with your hands.
- Mix 1 cup sugar and 3 tablespoons cinnamon and sprinkle the mixture evenly over the moistened dough.
- Roll up the dough tightly. The roll should be about 7-8 cm in diameter.
- Cut the dough into three pieces, tuck the ends together and press the bottom together.
- Place the loaves in well-greased pans and lightly grease the tops of the loaves. Let rise uncovered in a warm place for about an hour.
- Bake at 180 degrees Celsius for 45 minutes or until the loaves are lightly browned and sound hollow when tapped.
- Remove from the oven and let cool on a rack.
- Take melted butter and brush the top of the loaves.
- After about 20 minutes, place the breads on the side and remove them from the tin.
- Allow to cool before slicing.
Delicious variation without yeast
This quick version is a yeast-free raisin bread recipe that is uncomplicated but very tasty - crispy on the outside and fluffy and moist on the inside.
Ingredients:
For the yeast dough with raisins and quark
300g plain flour (all-purpose flour) plus 2 tablespoons extra for dusting
1 medium egg, room temperature
3 tablespoons vegetable oil
3 tablespoons milk, room temperature
250 g Quark
a pinch of salt
1 lemon organic
1 1/2 tablespoons baking powder
65g sugar
100g raisins
For the topping
a handful of flaked almonds
1 tablespoon pearl sugar (grain sugar)
For the egg mixture
1 egg yolk and 1 tablespoon milk to brush on the bread before baking
Directions:
- First preheat the oven to 180 °C with top and bottom heat.Then the lemonpeel. To do this, cut a piece of parchment paper the length of the grater, place it on the side that is not suitable for fingers and grate the peel.
- In a bowl, mix and whisk together the flour, a pinch of salt and baking powder. Add lemon peel, quark, milk, oil, sugar and the egg. Knead with a hand mixer fitted with a dough hook for half a minute.
- Add the raisins and knead for another half minute. You can also use a wooden spoon to knead the dough.
- Place the dough on a floured surface. Dust the dough with flour and knead it for a minute. Do not knead the dough for too long, otherwise the bread will not be fluffy.
- Then shape the dough into a round loaf. Place the round loaf of bread on a baking sheet lined with parchment paper. Using a sharp knife greased with oil, cut a cross into the top of the bread. Now brush the loaf of bread with the egg yolk and milk mixture and sprinkle with pearl sugar and flaked almonds.
- Bake for about 50 minutes. If the bread browns too quickly before the end of the baking time, simply cover it with aluminum foil and continue baking.
- After baking, let the bread cool for a few minutes and enjoy. A raisin bread recipe is so easy to prepare!
