Homemade raisin bread is an all time favorite in this family. It’s great any way you want to eat it. Eat it plain, or toasted, with peanut butter or jam… or my favorite… Cheese Whiz! How about a sprinkle of cinnamon and sugar on a warm piece of buttered raisin bread toast… mmmmmm.
Making raisin bread is time consuming, as is all homemade bread, but by the same token, it is well worth the effort!
Directions:
Yield: One 8″ pan (4-6 servings)
I have a “fool proof” formula for making bread. As you may have noticed by now, if you follow my blog, I use my basic white bread recipe, with one or two modifications in order to create different types of bread.
With the raisin bread, all you have to do is follow my white bread recipe and video, making the following two changes:
- Substitute the 1/4 Cup of sugar for 1/2 cup of Molasses.
- Add 1 Cup of raisins and 1 teaspoon of ground cinnamon to your flour at the very beginning.
If you’d like to make an Oatmeal Raisin Bread, just add a cup of rolled oats with your flour in the beginning. If you’d like to make some nice Oatmeal Brown Bread to go with your baked beans on a Saturday night, leave out the raisins and cinnamon. Pretty simple stuff.
Roll up your sleeves and have some fun!
Ingredients:
- 5 to 6 1/2 cups of All-purpose Flour
- 1 and 1/2 tbsp of Fleishmans Instant Quick Rise Yeast
- 1/4 cup of Shortening (Room Temperature)
- 1/2 cup of Molasses
- 1 cup of Raisins
- 1 tsp of Ground Cinnamon
- 1 tsp of Salt
- 2 cups of Hot Water (100°F)
Hi there Candra. I have been making your raisin bread for a few weeks now and today I thought I’d use a more expensive flour. I usually buy my flour from Lidl but have purchased an Allinson flour which is more expensive only to find that the dough didn’t rise as much and took a lot longer. Where did I go wrong please? I am very impressed also with making bread from all-purpose flour. I live in the UK. I love your recipes!
Regards
Chrissie.
Tried making the raisin bread and followed the recipe to the letter… I thought? First rise was good after 90 minutes. Second rise in loaf pan was good after 60 minutes. After baking for 30 minutes the finished bread deflated and looked scrunched on the top. Bread tasted GREAT! What went wrong???
Regards,
Bruce
Thank you Candra for showing me how to make bread with all purpose flour. I have been making my own bread for a while using ‘bread flour’ but must admit your recipe is by far the best and I will always use it.
I sent an e-mail to you the other day asking you about using this flour and also asking about shortening, to which you quickly replied. Many thanks once again and I love your website!
Regards
Chrissie.
Hello Candra,
I’ve never bake bread and would love to try. I’ve read some of the bread recipes and it’s good. Do you have whole wheat bread recipe that you can share? Thank you very much!
hello,
i made this today and its a BLAST! Yummy Yummy thanks to you Candra
pett
To die for. My favourite, toasted with cheese whizzzzzz. And I’ve had it in the test kitchen of the one and only, Chef Candra!!!!!!!!!!!!!!!!!!!!