This homemade raisin bread is a comforting classic, blending the sweetness of brown sugar and plump raisins with the warm aromas of cinnamon and nutmeg. The addition of oatmeal adds a subtle texture and heartiness, while powdered buttermilk contributes a tender crumb and rich flavor. Perfect for breakfast with coffee, an afternoon snack, or a side to soups and stews, this bread is simple enough for weeknight baking yet special enough for guests. The dough is forgiving, allowing for slight variations in hydration depending on your flour’s absorbency, ensuring a moist and flavorful result every time.
Raisin Bread (Lewis)
Description
This homemade raisin bread is a comforting classic, blending the sweetness of brown sugar and plump raisins with the warm aromas of cinnamon and nutmeg. The addition of oatmeal adds a subtle texture and heartiness, while powdered buttermilk contributes a tender crumb and rich flavor. Perfect for breakfast with coffee, an afternoon snack, or a side to soups and stews, this bread is simple enough for weeknight baking yet special enough for guests. The dough is forgiving, allowing for slight variations in hydration depending on your flour's absorbency, ensuring a moist and flavorful result every time.Ingredients
Directions
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Combine warm water (1 1/4 to 1 1/2 cups), brown sugar, and yeast in a large bowl. Let stand for 5-10 minutes until foamy.
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Stir in melted butter, powdered buttermilk, salt, oatmeal, cinnamon, nutmeg, and 2 cups of bread flour. Mix until a shaggy dough forms.
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Gradually add remaining bread flour, one cup at a time, mixing after each addition. Knead dough by hand or machine for 8-10 minutes until smooth and elastic. Add more water if too dry, or more flour if too sticky.
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Fold in the raisins, ensuring they are evenly distributed throughout the dough.
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Place dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
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Punch down the dough to release air bubbles. Turn out onto a lightly floured surface and shape into a loaf.
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Place the shaped loaf into a greased 9x5 inch loaf pan. Cover and let rise for another 45 minutes, or until the dough crowns the top of the pan.
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Preheat oven to 375F (190C). Bake the loaf for 30-35 minutes, or until the internal temperature reaches 190F (88C) and the crust is golden brown.
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Remove from pan and cool on a wire rack for at least 15 minutes before slicing.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 987.7kcal
- % Daily Value *
- Total Fat 13.2g21%
- Saturated Fat 6.5g33%
- Cholesterol 25.0mg9%
- Sodium 4968.4mg208%
- Total Carbohydrate 195.1g66%
- Dietary Fiber 8.2g33%
- Sugars 42.8g
- Protein 28.7g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
For a sourdough version, replace 1 cup of water with active sourdough starter. You can also add 5 crushed cardamom seeds for an aromatic twist.
Raisins and oatmeal can weigh down the dough, preventing it from rising as high as plain bread. This is normal. Adjust hydration during kneading; bread flour absorbs more water than all-purpose flour.
