White Raisin Bread

White raisin bread is a soft, fluffy loaf enriched with juicy raisins and a hint of warm spices, perfect for breakfast or as a base for sweet and savoury dishes.

Prep Time 25

Cook Time 35

Rising 1 45

Total Time 2 45

Servings Slices

Ingredients

500 g strong white bread flour
7 g instant yeast
50 g caster sugar
10 g salt
300 ml warm milk
50 g unsalted butter softened
150 g raisins
1 tsp ground cinnamon optional
1/4 tsp ground nutmeg optional

Instructions

Combine the flour, yeast, caster sugar, salt, and optional spices (cinnamon and nutmeg) in a large mixing bowl.
500 g strong white bread flour, 7 g instant yeast, 50 g caster sugar, 10 g salt, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg
Add the warm milk and softened butter to the dry ingredients. Mix until a dough forms.
300 ml warm milk, 50 g unsalted butter
Knead the dough on a floured surface for about 10 minutes, or until smooth and elastic.
Gradually incorporate the raisins into the dough, ensuring they are evenly distributed.
150 g raisins
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the risen dough and shape it into a loaf.
Place the dough into a greased 2lb loaf tin, cover with a damp cloth, and let it rise again for about 45 minutes.
Preheat the oven to 190°C (375°F).
Bake the loaf in the preheated oven for 30-35 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the tin for 10 minutes.
Transfer the loaf to a wire rack to cool completely before slicing.

Nutrition