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Raisin Bread


  • 510 gr. (1 lb. and 2 oz. , or slightly less than 4 cups) high gluten flour
  • 1/4 cup sugar
  • 2 tsp.salt
  • 2 tsp. yeast
  • 2 tbsp. whey or dry milk
  • 40 gr. (2 tbsp.) shortening
  • 380-400cc water
  • 1/2 lemon (both juice and rind)
  • 3/4 cup raisins
  • 2 tbsp. cinnamon
  1. Put all the ingredients together in the machine.
  2. Set the machine to "Dough/Pasta" and let the machine take care of kneading . If your machine kneads for 20 min., add rainsins at 15 min. of kneading time. Let the machine knead the last 5 min. with dough and raisins together.
  3. After the first rise, ( the machine stops at this point) take the dough out and devide into 8 portions and roll each portion with a roll-pin.
  4. Sprinkle cinnamon and roll.
  5. Line rolls in the pan.
    I like to bake with this pan with a cover, but pan without a cover is fine also. Grease the pan lightly
  6. Cover the pan with a wet paper towel.
  7. Let the dough rise at 80° F for about 1 and a half hour ( or double in bulk). The time really depends on the temperature. If the room is cold, I warm the oven for 20 seconds and keep the pan in the oven. Just don't forget to take it out before you preheat the oven. Preheat oven 425°F.
  8. Bake at 425 ° for 35 min. I have two ovens. With other oven, I bake at 410° for 30 min. You have to try your oven and see.
  9. As soon as it is done, take it out of the pan and place it on its side on a wire rack to cool. Do not slice while it is hot.
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