Buttermilk Raisin Bread
Yield
2 loavesPrep
2 hrsCook
35 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
buttermilk
warmed to 130 degrees |
|
| ¼ | cup |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | packages |
yeast, active dry
(rapid rise) |
|
| 5-5 ½ | cups |
all-purpose flour
bromated and better bread |
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
nuts
finely chopped |
|
| ½ | cup |
butter
melted |
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
buttermilk
warmed to 130 degrees |
|
| 59 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 2 | packages |
yeast, active dry
(rapid rise) |
|
|
all-purpose flour
bromated and better bread |
|
||
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
nuts
finely chopped |
|
| 118 | ml |
butter
melted |
|
| 5 | ml |
cinnamon
|
|
| 2 | large |
eggs
lightly beaten |
|
| 237 | ml |
raisins, seedless
|
|
Directions
Place sugar, salt, yeast, soda and cinnamon in large bowl.
Measure flour into a smaller bowl. Add 1½ cups flour to other dry ingredients. Blend to mix ingredients. Pour butter, eggs, and buttermilk into dry ingredients. Beat at high speed for two minutes. Add 1½ cups more flour. Continue beating two more minutes. Change to bread hooks. Add nuts, raisins, which have been soaked in hot water for 20 minutes, and about 2 cups more flour (total 5 cups flour so far). Mix with bread hooks, until dough is no longer sticky. Add balance of flour if necessary. Knead with hooks until dough is smooth and elastic. Place dough in greased bowl, let rise one hour. Punch down, divide and let rest, covered with two bowls for 15 minutes. Shape into loaves. place in greased loaf pans. Let rise for one hour. Bake at 375℉ (190℃) for 35 to 40 minutes. Bakes two medium sized loaves.
