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R.I.P. Scout26

Author Topic: Raisin Bread  (Read 3470 times)


  • Grumpy Old Gator
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  • The Bonnie Blue
Raisin Bread
« on: December 27, 2017, 07:26:15 AM »

Just what it says.  I have made this many times.  It works. 
Oatmeal/Wheat  Raisin Bread

Sift together into the mixer bowl:
>1 cup King Arthur Wheat Flour
>2 cups King Arthur Bread Flour
>1  1/2 Tsp Kosher salt
>1 Package Active Dry Yeast
Tsp Cinnamon, or more
Tsp Nutmeg

Add, and mix well together:
> 3 Tbls dark brown sugar
>1 cup Rolled Oats
One cup Raisins

Mix on second speed, using  a dough hook,
> Add : 1  1/2 cups warm milk, mixed with quarter cup melted butter

Mix until you get a soft dough.  You may need to add a little more flour, or to withhold the last bit of milk, to get a correct dough.  It should not stick to the bottom of the bowl as it comes together. 

Place the dough in a lightly greased bowl.  Cover with a towel.  Let dough rise for two hours.

Put the dough on non stick or oiled surface.  Shape the dough into a  loaf, and place in a  5 X  9 bread pan.  Cover with plastic wrap, and let the dough proof for an hour and a half.  It should rise a few inches over the sides of the pan.

Brush the top with a little melted butter.  Bake 35 to 40 minutes, at 365F.  Turn the pan once at the half way point.    Inside temp should be between 190 and 200F.

Remove from oven, and take the bread from the pan.   Cool on a wire rack.