Classic Raisin Bread

DIFFICULTY
Average Average
PREP TIME
Over 2 Hrs. Over 2 Hrs.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
6-8 6-8
Classic Raisin Bread
While typically enjoyed as is for breakfast, this lightly sweetened bread dotted with plump raisins can also be used to make a delicious bread pudding or even French toast.
Main INGREDIENTS
  • Fruit
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

  • 250ml (1 cup) milk
  • 125ml (½ cup) raisins
  • 625ml (2 ½ cups) flour
  • 10g (15ml) instant yeast
  • 40ml granulated sugar
  • 7 ½ ml salt
  • 50ml butter, melted
  • 1 large egg
FOR GLAZING AFTER BAKING:
  • 65ml white granulated sugar
  • 65ml water
  • Method

  • 1
    Scald the milk and allow it to cool to lukewarm.
  • 2
    Pour boiling water over the raisins and leave to stand for 10 minutes. Drain and allow to cool.
  • 3
    Place 2 cups of the flour, the yeast, sugar, and salt in the bowl of an electric mixer, fitted with a paddle attachment. Add the lukewarm milk, melted butter and egg. Mix briefly to make a shaggy, wet dough.
  • 4
    Change to a dough hook and gradually add the remaining flour, in small increments, until a smooth and soft dough forms. Knead for approximately 5 minutes. Toss the raisins in a tablespoon of flour and toss them into the dough. Mix thoroughly for 1 minute.
  • 5
    Cover and allow to rise, in a warm place, until double in bulk, about 1 hour.
  • 6
    Brush the Le Creuset Bread Oven's base and sides with butter.
  • 7
    Knock the dough back. Carefully form the dough into a round loaf and place it in the base of the Bread Oven. Cover with the lid and allow to rise until doubled, about 45 minutes.
  • 8
    Preheat oven at 250°C (230°C fan-assisted).
  • 9
    Reduce the oven temperature to 200°C (190°C fan-assisted) and place the Bread Oven in to bake. Bake for 20 minutes, then remove the lid, turn down the oven to 180°C (170°C fan-assisted) and allow to bake for a further 10-15 minutes until browned.
  • 10
    Make the sugar glaze by dissolving the sugar in the water, then boil, without stirring, for 1-2 minutes.
  • 11
    Once the loaf is baked, remove it from the Bread Oven and immediately brush the glaze over the loaf. Allow to cool before slicing.