Recipe Share: Homemade *Easy* Raisin Bread
1:21 PM
This is a perfect for a rainy day recipe. I know many of you may cringe at the idea of bread baking. It's long, it's a process, it's work, it's tedious...but not always so. For this bread, you basically through all your ingredients in a kitchen aid (or in a bowl and use a hand mixer). Seriously, it is no harder than cookie dough. You don't even knead it. You do however, need a little patience to let the bread rise, but even that doesn't take that long. Plus, after 40 minutes in the oven you will have a hefty loaf of cinnamon raisin bread awaiting you. It's worth the wait.
And...how good your house will smell! I baked off a loaf last night and woke up to the smell of fresh bread. It literally smelled as if someone was up preparing and baking bread at 6 a.m.. This will make you actually want to get out of bed. I may not have been the one to luck out to breakfast in bed, but my husband did. Toasted cinnamon raisin bread slathered in butter, fried eggs, milk. Simple. Delicious.
No-Knead Cinnamon and Raisin Bread:
yield: 1 large loaf
Ingredients:
1 package active dry yeast, rapid rise
1 1/2 cups of warm water (105 -115 degrees)
1 teaspoon sugar
2 tablespoons honey
2 tablespoons butter
1 teaspoon salt
2 cups whole wheat flour
1 cup white flour
1 1/2 tablespoons cinnamon
1 cup raisins
1/2 cup chopped walnuts
Method:
In a large bowl dissolve yeast in warm water. Add sugar and honey. Stir.
Add butter, salt and 2 cups whole wheat flour.
Beat with electric mixer on LOW until blended, or in kitchen aid mixer.
Beat on high speed for one minute.
Stir in white flour with a wooden spoon.
Cover. Let rise in a warm place until doubled in size. (I left my dough for about an hour and a half. By then it was double, check it after an hour if you are in a hurry)
Punch down by stirring with a heavy spoon.
Stir in raisins, walnuts, and cinnamon. Spoon dough into a standard lightly greased loaf pan.
Let rise again until dough reaches the top of your standard loaf pan. If it rises higher, no big deal. (By 30 minutes my bread was ready to pop in the oven).
Bake in a preheated 350 degree oven for forty minutes or until when tapped your bread sounds hollow.
Cool for a few minutes in loaf pan. Transfer to wire rack to finish cooling.
Slice, toast, butter. Enjoy.
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