Old Fashioned Raisin Bread Recipes

OLD-FASHIONED RAISIN BREAD

Steps:

• Assemble and measure out all ingredients before beginning.
• In medium-sized saucepan, over medium-high heat, bring milk to the scalding point (180°F), stirring frequently to prevent milk from scorching. Do not boil the milk. Remove from heat and stir in the warm water, molasses, brown sugar, butter, salt, cinnamon, and nutmeg. Stir until sugar has dissolved and butter has melted. Let mixture cool to about 110°F then whisk in the lightly beaten egg.
• While the milk mixture is cooling, place ½ cup warm water (110°F) in large 2-cup measuring cup or bowl. Stir 1 tsp sugar into the warm water until sugar is dissolved. Sprinkle yeast over the water and quickly, but gently, stir in the yeast. Let yeast stand, undisturbed with no stirring, for about 10-12 minutes, or until yeast is foamy and bubbly. Stir down yeast.
• In bowl of stand mixer fitted with dough hook, combine the liquid ingredients with the yeast along with 2 cups of the flour gradually added, one cup at a time. Beat on slow speed to blend ingredients then increase speed to medium (e.g., the "6" setting on KitchenAid Classic mixer) and beat for 1 minute. Scrape the bowl to ensure all ingredients are incorporated. Add the raisins. Again, with mixer on slow speed, gradually add 2 more cups of flour, about a cup at a time. Increase speed to medium and beat mixture for 1 minute. Transfer mixture to a lightly floured surface, using some of the remaining flour to flour the work surface. With hands greased with a small amount of vegetable oil, begin kneading the dough by hand, continuing to add more of the flour called for in the recipe until the dough is smooth, elastic, and pliable, about 8-10 minutes. Periodically re-grease hands with the oil as necessary to prevent them from sticking to the dough. (Note: If you have a very large mixer, the dough could be completely kneaded by mixer; however, if you have a standard-sized stand mixer, it will be difficult to get the dough perfectly kneaded by mixer with the quantity of flour called for in this recipe).
• Grease a bowl large enough to allow the dough to double in size. Grease all sides of dough with vegetable oil to prevent it from drying out and transfer dough to prepared bowl. Cover the top of the bowl loosely with plastic wrap that has been sprayed with cooking oil. Cover bowl completely with a towel or lightweight blanket and place in warm, draft-free location to rise until dough doubles in size, about 1¼ - 1¾ hours.
• Prepare two 9"x5"x3" loaf pans by greasing all sides of pans.
• Using vegetable oil, grease the work surface. Punch down dough in bowl with fist and turn dough out onto greased surface. Divide dough into two equal portions.
• Shape each portion of dough into an oval loaf shape and place in prepared pans.
• Cover loaves loosely with a tea towel and place in warm, draft-free location to rise again for between 45 and 60 minutes.
• About 20 minutes before bread is expected to be ready to be baked, preheat oven to 350°F. Transfer bread to oven and bake for 30-35 minutes, or until bread is nicely browned on top and loaves sound hollow when tapped. Immediately transfer bread from pans to wire racks to cool. If desired, gently grease tops of the hot bread with butter. Cool bread completely before cutting and serving.

CINNAMON RAISIN BREAD I

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
• Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

OLD FASHIONED RAISIN BREAD

Steps:

• Add shortening and molasses to hot milk and stir until all shortening has melted. Let this mixture cool until it is lukewarm (100 ° - 110°).
• Whisk yeast into mixture and allow to sit, undisturbed, for 10-15 minutes, or until yeast has bubbled and looks frothy.
• In the bowl of a stand mixer fitted with the paddle attachment combine wet mixture with salt and flour. Mix on low until incorporated.
• Switch to the dough hook attachment and mix on medium until a smooth dough has formed. You will be able to take a portion of the dough and gently stretch it so thin that you can see through it. Grab the dough on either side and gently stretch a little, turn 90 degrees and repeat. Continue working around the square until the dough it thin enough. If it tears before you can get a smooth "window pane", then it is not done and needs more time mixing. Sometimes trying to pull a window pane from a piece of dough that is too small or pulling too aggressively will also cause it to tear. If in doubt, grab a new and larger piece (no larger than a golf ball) and try again.
• Once the desired amount of gluten development has occurred, add the raisins and mix in on low. Make sure to give the raisins enough time to work all the way throughout the dough.
• Oil a large bowl with cooking spray or vegetable oil.
• Place dough in oiled bowl. Cover with a damp towel or plastic wrap.
• Allow to proof in a warm spot until doubled, this took me an hour.
• Turn dough out onto a countertop and divide into two equal portions (730g)
• Preheat oven to 350°F and spray two 9x5 inch loaf pans with cooking spray or butter.
• Preshape into a boule (round). Fold each of the four sides towards the center, then flip over (seam side down). Gently pull it towards yourself using two hands, allowing the dough to stretch over the top and pull underneath. Turn a quarter turn and repeat until you have a round dough ball with a smooth, tight surface. Cover with plastic wrap. Bench rest (allow to sit undisturbed)10 minutes.
• Final shape into a log and place in greased baking dish. Flip the dough over so the seam is facing up. Grab two corners, pick it up and allow gravity to pull the dough down, stretching it into a rectangle. Place on the bench (seam still face up). Fold the top third towards the center, pressing down. Rotate 180 degrees then repeat with the other side. Folding the top third down towards the center. Using the heal of your right hand and the thumb on your left, grab the top part of the dough starting on the right side and fold it over your thumb. Seal it down by pressing the heal of your right hand on the seam you just created. Repeat until you have gone the full length of the loaf. Keep in mind the length of your loaf pan. You do not want the dough to be longer or shorter than the pan. Repeat the thumb folding process if the dough log is not tight or is not long enough.
• Place seam-side down in the prepared loaf pans. Cover with plastic wrap.
• Proof in a warm, humid place until they have doubled in size and feel light and airy to touch.
• If you would like shiny tops like mine, brush with a beaten egg. Just a light coating will do the trick.
• Bake in preheated oven until a thermometer reads 186°F. You can also insert a toothpick into the center; the loaves are done when it comes out clean.
• Cool 10 minutes in the pan before turning out onto a cooling rack. Cool completely.

OLD-FASHIONED BROWN BREAD

Steps:

• In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally., In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.