Bubbat Recipe – Mennonite Raisin Bread is a beloved traditional loaf that brings warmth and nostalgia to the table. This soft, slightly sweet bread is studded with plump raisins and makes the perfect companion to breakfast, afternoon tea, or even a cozy evening snack. With its fluffy texture and golden crust, Bubbat is a cherished recipe passed down through Mennonite kitchens for generations.
Easy to prepare with simple pantry staples like flour, sugar, milk, and butter, this raisin bread delivers both comfort and flavor. Whether toasted with butter or enjoyed fresh, Bubbat is a must-try homemade bread recipe.
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What is Bubbat Recipe – Mennonite Raisin Bread?
Bubbat Recipe – Mennonite Raisin Bread…what’s in a name, right? We’ve all heard of Grandma’s secret recipes, passed down through generations. But “Bubbat?” Is it a secret ingredient? A mythical baker? Or perhaps a term of endearment in Pennsylvania Dutch country? (Don’t worry, it’s probably not that scandalous!).
Some theorize it’s a sweet, slightly tongue-in-cheek name given to a family’s go-to recipe, or perhaps stems from someone’s mispronunciation, which became a household joke, and the name stuck! The way to a man’s heart is through his stomach, and judging by this delicious, raisin-filled loaf, Bubbat clearly knew her (or his!) way around a kitchen. So, are you ready to discover the mystery behind the name and create a delicious memory of your own? Preheat that oven and let’s get baking!
Key Ingredients for Bubbat Recipe – Mennonite Raisin Bread:
- All-Purpose Flour: 4 cups (for that light and airy texture)
- Granulated Sugar: ⅓ cup (for the perfect touch of sweetness)
- Salt: 1 teaspoon (to balance the flavors)
- Active Dry Yeast: 2 ¼ teaspoons (one packet, the magic ingredient for rising)
- Warm Milk: 1 cup (about 110-115°F, activates the yeast)
- Unsalted Butter: ¼ cup, melted (adds richness and moisture)
- Eggs: 2 large, lightly beaten (binds the ingredients together)
- Raisins: 1 cup (plump them in warm water for 15 minutes for extra juicy raisins, then drain well)
- Optional – Cinnamon: 1 teaspoon ( adds a warm depth of flavor )
How to Make Bubbat Recipe – Mennonite Raisin Bread:
This recipe is deceptively simple! It produces a soft, perfectly sweet raisin bread that’s perfect toasted with butter or enjoyed straight from the oven. The gentle aroma alone will transport you to a cozy Mennonite kitchen! The prep time is about 20 minutes, and the total time, including rising and baking, is around 2 hours.
Step-by-Step Instructions:
- Activate the Yeast: In a large bowl, dissolve yeast and 1 teaspoon of sugar in warm milk. Let stand for 5-10 minutes, or until foamy. This is how we know the yeast is alive and kicking!
- Combine Wet Ingredients: Add the melted butter, remaining sugar, and beaten eggs to the foamy yeast mixture. Mix well to combine all those lovely wet ingredients.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, salt, and optional cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Add the Raisins: Gently knead the raisins into the dough until they are evenly distributed.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. Patience is key here!
- Shape the Loaf: Punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a loaf.
- Second Rise: Place the loaf in a greased 9×5 inch loaf pan. Cover with a clean kitchen towel and let rise for another 30-45 minutes, or until almost doubled in size.
- Bake: Preheat oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it with foil during the last 10-15 minutes of baking.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Why You’ll Love This Bubbat Recipe:
This Mennonite Raisin Bread offers a delightful combination of simplicity and heartwarming flavor. The subtle sweetness of the dough is perfectly balanced by the burst of juicy raisins. The dough is soft and chewy, ideal for every bite. Making this bread at home is significantly cheaper than buying a similar loaf from the store, and you know exactly what ingredients are going into it.
Plus, the aroma that fills your kitchen while it bakes is simply irresistible. If you enjoy this bread, you might also like my recipe for Cinnamon Swirl Bread. However, this raisin bread is lighter, slightly sweeter, and offers wonderful soft texture. So ditch the store-bought bread and give this homemade treasure a try!
What to Serve Bubbat Recipe With
This raisin bread is incredibly versatile!
- Breakfast: Toasted with butter or cream cheese.
- Snack: A slice on its own, or with a cup of coffee or tea.
- Dessert: Drizzled with honey or maple syrup. I scream on top !.
- Sides: Pairs beautifully with a hearty stew or soup.
- Drinks: Enjoy it with a glass of cold milk, hot cocoa, or a cup of warm cider.
Top Tips for Perfecting Bubbat Recipe:
- Use a thermometer to check the milk temperature. Too hot, and you’ll kill the yeast. Too cold, and the yeast won’t activate.
- Don’t over-knead the dough. Over-kneading can result in a tough bread.
- Plump the raisins for extra juiciness. Soaking the raisins in warm water will make them plumper and softer.
- Adjust the sugar to your liking. If you prefer a less sweet bread, reduce the sugar slightly.
- For a richer flavor: Use brown sugar instead of white sugar
- Check the bread’s internal temperature. An internal temperature of 200-210°F (93-99°C) indicates that the bread is fully baked.
- If you don’t have raisins on hand, dried cranberries or chopped apricots will work as a substitute
.* For a tangier flavor: Add 1 teaspoon of vinegar when activating Yeast.
.* For a richer taste: Brush the bread with melted butter after baking - If your dough struggles to rise, ensure your yeast isn’t expired, and find a warmer spot in your kitchen to encourage the rising process.
- Add a glaze! Before baking, brush the top with an egg wash (1 egg beaten with 1 tablespoon water) for a glossy finish. After baking, brush with melted butter for a softer crust!
Storing and Reheating Tips:
- Storing: Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or foil and freeze for up to 2 months.
- Reheating: To reheat, wrap a slice of bread in foil and bake at 350°F (175°C) for 5-10 minutes, or until warmed through. You can also toast slices of bread for a quicker option.
- Freezing: To freeze, slice the bread and wrap each slice individually in plastic wrap or foil. Place the slices in a freezer-safe bag or container. To thaw, remove a slice and let it thaw at room temperature for about 30 minutes.
Final Thoughts:
This Bubbat Recipe – Mennonite Raisin Bread is more than just a recipe; it’s a taste of heritage, a comforting slice of tradition that you can easily recreate in your own kitchen. The simplicity of the ingredients and the straightforward instructions make it a perfect recipe for both beginner and experienced bakers alike.
So, gather your ingredients, preheat your oven, and prepare to fill your home with warm, sweet aroma of freshly baked raisin bread. Enjoy!
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FAQs:
- Can I use whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a slightly denser, nuttier bread.
- Can I use a bread machine? Yes, you can use a bread machine to make the dough. Follow your bread machine’s instructions for making dough, then shape the loaf and bake it in the oven as directed in the recipe.
- My bread is too dry. What did I do wrong? Overbaking can cause dryness. Make sure to check your bread’s internal temperature and avoid baking it for too long. A little extra butter can help!
- Can I make this recipe gluten-free? Yes, you can use a gluten-free all-purpose flour blend, but be sure to use a blend that is specifically formulated for bread making. You may also need to add a binder, such as xanthan gum, to help the bread hold together.
- Can I add nuts?: Mix in ½ cup of chopped nuts like walnuts or pecans when you add the raisins. You can also add citrus zest.
Bubbat Recipe – Mennonite Raisin Bread
- Total Time: 2 hours
- Yield: 1 loaf (10–12 slices) 1x
- Diet: Vegetarian
Description
A soft and slightly sweet Mennonite raisin bread, perfect for breakfast or as a cozy treat with butter.
Ingredients
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm milk (110–115°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 cup raisins (soaked in warm water for 15 minutes, drained)
- 1 teaspoon cinnamon (optional)
Instructions
- In a large bowl, dissolve yeast and 1 teaspoon sugar in warm milk. Let stand 5–10 minutes until foamy.
- Add melted butter, remaining sugar, and beaten eggs to the yeast mixture. Mix well.
- In a separate bowl, whisk together flour, salt, and cinnamon (if using). Gradually add to the wet mixture until a dough forms.
- Knead dough on a floured surface for 6–8 minutes until smooth and elastic. Add flour if sticky.
- Knead in raisins until evenly distributed.
- Place dough in a greased bowl, cover, and let rise 1–1.5 hours, or until doubled in size.
- Punch down dough, shape into a loaf, and place in a greased 9×5 inch loaf pan.
- Cover and let rise 30–45 minutes until nearly doubled.
- Preheat oven to 350°F (175°C). Bake 30–35 minutes until golden and a toothpick inserted comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely. Slice and enjoy.
Notes
For extra soft raisins, soak them in warm water before adding. Tent with foil if top browns too quickly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baked
- Cuisine: Mennonite
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Happy Baking