Description
A soft and slightly sweet Mennonite raisin bread, perfect for breakfast or as a cozy treat with butter.
Ingredients
Scale
- 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