breads, Sweet raisin bread.

Sweet yeasted raisin loaf

Raisin bread

  • Servings: 2 x large loaf or 4 x 1lb loaves
  • Difficulty: easy
  • Print

Slightly sweet yeast bread which is lovely when lightly toasted with lashings of butter. Also great for French toast. Enjoy


  • 1000g Plain Strong White Flour
  • 5g Salt
  • 90g Butter
  • 30g Milk powder
  • 50g egg approx. or 1 x egg beaten
  • 3x7g Dried Yeast or 50g fresh yeast if using
  • 530 ml water
  • 70g Caster sugar
  • 320g Raisins


  1. Sieve flour with the salt into a suitable large bowl
  2. Rub butter into the flour with the tips of your fingers and mix in the raisins.
  3. Blend the yeast with the slightly warm water and sugar, milk powder & beaten egg.
  4. Making a well in the centre of the flour, blend in the wet ingredients with your hand or wooden spoon and bring together to make a ball of dough.
  5. Tip onto a floured surface and knead for at least 10 min’ until smooth & elastic or in a mixer with the dough hook if you prefer for 7 minutes.
  6. Place in a large, oiled bowl, cover with tea towel and leave to prove for approx. 45min.
  7. On a floured surface knock back the dough, divide in two or four depending on what you decide, shape into balls, and leave covered to rest for 10 minutes.
  8. After 10 minutes shape each piece into a rectangle and roll in the style of a swiss roll, keeping the edges tucked in, place into you loaf tins, brush the top with egg wash.
  9. Cover with tea towels and leave to prove for 45-50min.
  10. Bake in a pre-heated oven 190c/ gas 5 for 30-35 mins if using 1lb loaf tins or 1hr 20min if using 2lb loaf tin. Leave to cool before slicing

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