Friday, August 15, 2008

Soft Raisin Bread: My Childhood Favorite

I ate a lot of raisin bread when I was a child; my aunt always bought a loaf for us (me, my sisters and brother), a snack that we won’t say no. The texture of the bread is so soft or I think it a bit collapsed (but for a children it’s so good, maybe I start love soft food from that time ^ ^). But this time it’s not my call, my friend want to make raisin bread and ask me about it. I made this recipe many time before, sometimes with rum sometimes not, I love them both ways. The bread is a basic and easy to make recipe but because the raisin had been soaked so the moisture from it make the bread moist and soft. If you like you can put a few drop of vanilla extract with water to pump up the raisin; the bread will smell great too.

Raisin Bread

Makes 8 x 20 cm loaf



200 g

Bread Flour

1 tsp

Instant dried yeast

2 tbsp

Sugar

½ tsp

Salt

25 g

Unsalted butter (soft)

140 ml

whole milk

100 g

Raisin

2 tbsp

Dark rum (if you don’t like the smell or taste of the rum, use 2 tbsp of water instead)


Egg wash


1 egg + 1tbsp water



Soak the raisin in rum (or water) for at least 2 hours, or overnight.

Butter the loaf pan or place the baking paper inside.


Put the flour and yeast in a bowl, whisk to combine, add the sugar and salt whisk again. Pour the milk into the bowl, use large spoon to mix everything together into a soft mess.

Take the dough out of the bowl rub in the butter; knead until the dough is soft, smooth and elastic about 10 minutes


Roll the dough into square and sprinkle the raisin (drained) on the dough. Knead lightly to incorporate the raisin into the dough.


Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.


Preheat the oven to 180°C. Take the dough out of the bowl. Gently press down the dough and a rolling pin to roll the dough to press the dough into a circle, about 18 cm. Roll into a cylinder and cut the dough in half. Roll both half into a ball and place in the loaf pan.



Cover the dough; let rise until almost doubled in volume, to 30 minutes. Brush with egg wash before baking.

Bake for 15-18 minutes (or until golden brown).

Bread recipe from: みかさんの手づくりパンのある楽しい食卓

25 comments:

  1. Hi how long will the bread keep soft?

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  2. Hi, Mj
    I have to say that it depends on your weather, but it will stay soft longer if you keep in air tight container.
    Pook

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  3. I have one loaf pan 4cm x 10cm. Does it mean I need to bake it twice? Can I divide the dough into smaller portion, roll like buns and bake using my cake pan? Btw I had tried your sausage rolls, it is really nice but just a bit dry. I think the mistakes I made are: never put cheese and bake at a lower rack. What is ur comment? Btw I am a novice in baking. Luv ur site. It is really helpful ;)

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  4. Hi, food for tots
    About the raisin bread you can shape into buns but the baking time will be less. And about the sausage rolls the lower rack can be a problem too, cause the bread will be close to the heat source, so you might change the position of the rack or lower the temperature.

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  5. Tks for your tips. Will try out the bread soon. I had posted my sausage rolls in my blog and cross-linked the recipe to ur site. Hope u dun mind. ;)

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  6. hi pook, today i'm making this recipe. my question is, is the dough supposed to be gooey or not? mine is a bit on the gooey side, but it's not runny or anything. i hope it will turn out okay. :-)))

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  7. If it's a bit sticky, I think it's still ok.

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  8. thanks Pook. it turned out okay, the only thing was, it took a little bit too long to rise, and when i baked the bread, i didn't think that i rose fully. but, most importantly, it tasted WONDERFUL! I would definately try this again. thank you so much for sharing this. :-)

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  9. Hi I have followed your recipe and made this bread. Very nice and delicious!!!

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  10. Hi Pook (:

    Can I replace raisins with cranberries? If yes, can I soak them the same way as the raisins?

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  11. Hi Pook ^^

    Can I replace the raisins with cranberries & soak them the same way?

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  12. Hi, Jenn
    You can use cranberries, if it's soft and moist you don't have to soak it. ^^

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  13. hi, dailydelicious
    Will the results be good if I use wholemeal bread flour instead of white bread flour?

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  14. hi dailydelicious, is it fine to use wholemeal bread flour insted of white?

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  15. Hi...dd, I just made this loaf. Its so soft and really good, but the thing is my bread didn't rise as much as usual. My first rise is 1, 5 hour and second rise is almost 2 hour. I wonder why. I add more sugar to the recipe, is that why? But still it taste really soft and good. Will try again next time

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  16. If you add too much sugar, you will cause the delay on the rising time too. Using too much sugar can kill the yeast, making bread with high sugar amount requires instant yeast that design for high sugar dough.
    The other point is the rising time of the dough depends on the temperature too.

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  17. If you add too much sugar, you will cause the delay on the rising time too. Using too much sugar can kill the yeast, making bread with high sugar amount requires instant yeast that design for high sugar dough.
    The other point is the rising time of the dough depends on the temperature too.

    ReplyDelete
  18. Ahhhh...I see...that's what I thought too...but still the bread has a really soft texture and really good flavor. Even didn't rise that much. And temperature too...it's snowing here right now..so pretty cold and that cause the slow rise too. Well thanks..dd for the quick reply and yummy recipe :)

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  19. It's my pleasure ^^, well if temperature is too cold you can help by put the dough in the oven (don't turn on the oven) with a cup of hot water too.

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  20. It's my pleasure ^^, well if temperature is too cold you can help by put the dough in the oven (don't turn on the oven) with a cup of hot water too.

    ReplyDelete
  21. It's my pleasure ^^, well if temperature is too cold you can help by put the dough in the oven (don't turn on the oven) with a cup of hot water too.

    ReplyDelete
  22. This is an awesome recipe. Bread turns out soft and fragrant. Easy to make too. Thank you!

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  23. Can I bake without sugar?

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    Replies
    1. This bread contains only 2 tbsp of sugar that you need for feeding the yeast, I think you shouldn't omit it.

      Delete

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