Raisin Bread
Submitted by sucks
Old-fashioned raisin bread made with yeast, molasses, and plump raisins creates tender, slightly sweet loaves perfect for toasting.
YIELD
2 loavesPREP
70 minCOOK
45 minREADY
115 minThis bread takes you back to when bakeries smelled like yeast and molasses, and bread was something you made from scratch.
Molasses adds subtle sweetness and rich color without making the bread dessert-like.
Plump raisins scattered throughout provide bursts of natural sugar in every slice.
The double rise creates fine texture and develops flavor that supermarket bread can’t touch.
Pro Tips
- Scald the milk and let it cool to lukewarm; too hot will kill the yeast
- The dough should be just barely stiff enough to knead, staying slightly tacky
- Toast slices and slather with salted butter for breakfast perfection
Ingredients
Directions
Combine milk, salt, shortening, and molasses.
Cool until lukewarm.
Add yeast to cooled milk.
Allow to stand 5 minutes.
Add raisins.
Add flour, a little at a time, beating well after each addition, until dough is just stiff enough to knead on a lightly floured board.
Knead until smooth and elastic.
Cover with a warm, damp cloth, and allow to double in bulk.
Knead down, allow to double in bulk again.
Form into loaves.
Place in well-oiled pans.
Cover and let rise until double in bulk.
Bake in hot oven 425 degrees F about 45 minutes.
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