Raisin Bread Recipe

Raisin Bread Recipe

Ingredients : Makes 2 loaves

15 ml

450 ml

150 g

65 g

15 ml

2.5 teaspoons

1 large

60 g

15 ml

115 g

700-850 g


Easy-blend dried yeast

Lukewarm milk



Sherry or brandy

Grated nutmeg

Orange, grated rind



Butter, melted

Strong flour

Egg, beaten with 15 ml cream

Method :
  • Stir the yeast with 120 ml of the milk and leave to stand for 15 minutes to dissolve.
  • Mix the raisins, currants, sherry or brandy, nutmeg and orange rind together.
  • In another bowl, mix the remaining milk, sugar, salt and half of the butter.
  • Add the yeast mixture. With a wooden spoon, stir in half the flour, 150 g at a time, until blended.
  • Add the remaining flour as needed for a stiff dough.
  • Transfer to a floured surface and knead until smooth and elastic. Place in a greased bowl, cover and leave to rise in a warm place until doubled in volume, about 2 1/2 hours.
  • Punch down the dough, return to the bowl, cover and leave to rise in a warm place for 30 minutes.
  • Grease two 21.5 x 11.5 cm bread tins.
  • Divide the dough in half and roll each half into a 50 x 18 cm rectangle.
  • Brush the rectangles with the remaining melted butter. Sprinkle over the raisin mixture, then roll up tightly, tucking in the ends slightly as you roll.
  • Place in the prepared tins, cover, and leave to rise until almost doubled in volume.
  • Preheat the oven to 200oC/400oF/Gas 6.
  • Brush the loaves with the egg and milk. Bake for 20 minutes. Lower to 180oC/350oF/Gas 4 and bake until golden, 25 - 30 minutes more.
  • Cool on racks.

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