Raisin Bread I

Healthy Raisin Bread Recipe with Whole Wheat Flour and Cinnamon

Preparation time: 10 minutes | Cooking time: 3 hours | Servings: 12

Introduction

Raisin bread is a delicious and comforting treat that is perfect for breakfast or as a snack. This recipe for Raisin Bread I is easy to make and yields a soft and flavorful loaf that is sure to please your taste buds.

History

Raisin bread has been enjoyed for centuries, with variations of the recipe found in cultures around the world. The combination of sweet raisins and warm spices in a soft bread has been a favorite among many for generations.

Ingredients

9 oz (255 g) of skim milk
1.5 cups of whole wheat flour
3 tbsp of gluten flour added to enough unbleached flour to equal 1.5 cups
1 tbsp of salt
3 tbsp of brown sugar
0.5 cup of raisins (could have used a lot more)
2 tbsp of cinnamon
1.5 tbsp of yeast

How to prepare

Place the ingredients in the bread machine according to the manufacturer's instructions and select the light crust setting.

Variations

Add chopped nuts or seeds for extra crunch.
Swap out the raisins for dried cranberries or apricots for a different flavor profile.

Cooking Tips & Tricks

Make sure to use fresh yeast for the best rise in your bread.

- Knead the dough well to develop gluten for a light and airy texture.

- Don't overmix the dough, as this can result in a tough loaf.

- Allow the bread to cool completely before slicing to prevent it from becoming gummy.

Serving Suggestions

Enjoy a slice of Raisin Bread I toasted with a pat of butter for a simple and satisfying breakfast.

Cooking Techniques

This recipe uses a bread machine for easy preparation, but you can also make the dough by hand and bake it in the oven.

Ingredient Substitutions

You can use all-purpose flour instead of whole wheat flour for a lighter loaf.

Make Ahead Tips

Prepare the dough the night before and let it rise in the refrigerator overnight for a convenient make-ahead option.

Presentation Ideas

Slice the bread and serve it on a wooden cutting board for a rustic presentation.

Pairing Recommendations

Enjoy a slice of Raisin Bread I with a cup of hot tea or coffee for a cozy snack.

Storage and Reheating Instructions

Store leftover bread in an airtight container at room temperature for up to 3 days. To reheat, toast slices in a toaster or oven until warm.

Nutrition Information

Calories per serving

Each serving of this Raisin Bread I recipe contains approximately 150 calories.

Carbohydrates

Each serving of this Raisin Bread I recipe contains approximately 30 grams of carbohydrates.

Fats

Each serving of this Raisin Bread I recipe contains approximately 1 gram of fat.

Proteins

Each serving of this Raisin Bread I recipe contains approximately 3 grams of protein.

Vitamins and minerals

Raisin bread is a good source of iron, potassium, and B vitamins.

Alergens

This recipe contains wheat and may contain traces of nuts.

Summary

Raisin bread is a nutritious and delicious treat that can be enjoyed as part of a balanced diet.

Summary

Raisin Bread I is a simple and delicious recipe that is perfect for breakfast or as a snack. With warm spices and sweet raisins, this bread is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a cold winter day, and I was flipping through an old cookbook that my mother had given me years ago. As I turned the pages, I stumbled upon a worn and stained recipe for Raisin Bread I. The picture that accompanied the recipe showed a loaf of bread that looked so warm and inviting, with plump raisins peeking out from the golden-brown crust. My mouth watered just looking at it.

I had always loved baking, ever since I was a little girl helping my own grandmother in the kitchen. She had taught me how to measure ingredients, knead dough, and use the oven with care. I cherished those memories of baking with her, and I knew that this recipe for Raisin Bread I would be a perfect way to honor her memory.

The recipe called for simple ingredients - flour, sugar, yeast, salt, butter, milk, eggs, and of course, raisins. I gathered everything I needed and set to work. I dissolved the yeast in warm milk and let it sit until it bubbled and foamed. In a large mixing bowl, I combined the flour, sugar, and salt. I cut in the butter until the mixture resembled coarse crumbs. Then I added the yeast mixture and the beaten eggs, stirring until a sticky dough formed.

I turned the dough out onto a floured surface and kneaded it until it was smooth and elastic. As I worked the dough, I thought about my grandmother and how she had taught me to knead with love and patience. I added the raisins and gently folded them into the dough, careful not to crush them. Then I placed the dough in a greased bowl, covered it with a clean cloth, and let it rise in a warm spot until it had doubled in size.

After the dough had risen, I punched it down and divided it into two equal portions. I shaped each portion into a loaf and placed them in greased loaf pans. I covered the pans again and let the dough rise a second time, until it had reached the tops of the pans. Finally, I brushed the loaves with melted butter and popped them into a preheated oven.

As the loaves baked, the scent of warm bread and sweet raisins filled my kitchen. I couldn't wait to taste the finished product. When the timer dinged, I pulled the loaves out of the oven and carefully turned them out onto a wire rack to cool. The crusts were a deep golden brown, and the loaves sounded hollow when I tapped them on the bottom. I knew they were done perfectly.

I sliced into one of the loaves while it was still warm, and the bread practically melted in my mouth. The raisins were plump and sweet, and the bread was soft and tender. It was everything I had hoped for and more. I couldn't wait to share it with my family and friends.

From that day on, Raisin Bread I became a staple in my baking repertoire. I made it for special occasions, holidays, and just because. Every time I pulled a loaf out of the oven, I felt a connection to my grandmother and all the wonderful memories we had shared in the kitchen. I knew that she would be proud of the baker I had become.

Over the years, I have tweaked the recipe here and there, adding a touch of cinnamon or a sprinkle of nuts. I have shared the recipe with friends and neighbors, who have all raved about the delicious bread. But no matter how many variations I try, the original Raisin Bread I will always hold a special place in my heart.

As I sit here now, surrounded by the warmth and aroma of freshly baked bread, I am filled with gratitude for the recipe that brought me so much joy and connected me to my past. Baking Raisin Bread I will always remind me of my grandmother and the love we shared for good food and good company. And for that, I am truly grateful.