Basic Raisin Bread or Cranberry Bread
An easy recipe for a basic raisin bread or cranberry bread.
Servings 16 Slices
Ingredients
- ½ cup water
- ½ cup milk
- 2 ½ cups all-purpose or bread flour (or use 325 grams of a mixture of whole wheat and white flour)** (325 grams)
- 1 packet quick rising yeast
- 1 ½ to 2 tablespoons sugar I use 2
- ¾ teaspoon salt (Morton brand) If you use Diamond Crystals, use a little over a teaspoon
- ½ teaspoon cinnamon
- 1 ½ tablespoons melted butter
- ½ cup raisins or dried cranberries (feel free to use more!)
Instructions
- Combine the milk and water in a saucepan and heat until simmering. Insert a thermomter and let cool to about 130 degrees F. or slightly lower. Do not use until it is between 120 and 130.
- In the bowl of a stand mixer, combine both flours, yeast, sugar, salt and cinnamon.
- Add the warm milk/water mixture, butter and vanilla. Stir well, then attach dough hook and let the machine knead mixture until smooth and elastic.
- Put the dough in a very lightly greased bowl and allow it to rise, covered, for about an hour.
- Punch the dough down and shape it into a rectangle. Drain and dry raisins (if you plumped them), then scatter raisins over the rectangle evenly. Fold the top corners of the rectangle down just slightly, then begin rolling downward into a cylinder, pressing out air as you go. Squish and knead the cylinder gently to get out any air bubbles working it so that you have a loaf that fits the pan.
- Put the loaf in a greased loaf pan (8 ½ by 4 ½ or 9x5 or a Pullman). Cover with greased plastic wrap and allow the dough to rise again (about 45 minutes).
- Bake in a preheated 375 degree oven for about 45 minutes. Let cool in pan for about 10 to 15 minutes, then remove and let cool completely.
Notes
My latest mixture of flour is 1 cup of whole wheat (120 grams) and 1 ½ cups (about 205 or so grams) bread flour.
