Golden Raisin Loaves
Submitted by ccriker
Golden raisin bread with whole wheat flour, buttermilk, and warm cinnamon bakes into two tender loaves ideal for morning toast or afternoon tea. Optional vanilla icing adds breakfast-cake sweetness.
YIELD
10 servingsPREP
110 minCOOK
25 minREADY
160 minGolden raisin bread hits that sweet spot between hearty and tender. The buttermilk does real work here, tenderizing the whole wheat and giving the crumb a subtle tang that plain water cannot match. Warm cinnamon weaves through every bite, and golden raisins stay plumper and sweeter than their dark cousins, so each slice tastes like a small treat.
The dough comes together in two stages: beat the first batch of flour in by machine for structure, then work in the rest by hand until stiff but still light. Heavy dough will not rise properly, so stop adding flour the moment it barely holds shape. Knead until the surface turns smooth and slightly springy.
After shaping into jelly-roll loaves and rising until nearly doubled, they bake with a golden crust that sounds hollow when tapped. Finish with the optional vanilla icing for a breakfast-cake feel, or leave plain for toast with butter and honey.
Chef Tips
- The water-butter mixture should feel very warm, not hot. Too hot and you will kill the yeast before it wakes up.
- Soak the golden raisins in warm water for 10 minutes and pat dry before adding. Dry raisins pull moisture from the dough.
- Tap the bottom of each loaf once baked: a hollow sound means done, a dull thud means it needs 5 more minutes.
- Cool at least 20 minutes before slicing. Hot bread tears and pastes under the knife.
Variations
- Swap golden raisins for dried cranberries with orange zest for a tart twist.
- Add ½ cup chopped walnuts or pecans with the raisins for crunch.
- Skip the icing and brush the hot loaves with honey butter for a less-sweet finish.
Ingredients
Directions
Stir 1 ¾ cups of the whole wheat flour, sugar, undissolved yeast, salt and cinnamon together in a large mixing bowl.
Heat the water and butter in a saucepan over low heat to very warm (120-130 degrees F.)
Remove from the heat and stir in the buttermilk.
Add to the flour-yeast mixture and beat, with an electric mixer on medium speed, until smooth, about 2 minutes.
Add the eggs and beat an additional 2 minutes, then stir in the raisins.
Gradually add the remaining ¼ cup of whole wheat flour and enough white flour to make a stiff but light dough.
(Heaviness indicates too much flour and the bread will not rise correctly.)
Let rest for 5 minutes.
Turn the dough out onto a lightly floured surface and knead until smooth, about 5 to 8 minutes.
Cover with the mixing bowl and let rest for 30 minutes.
Punch the dough down and divide in half.
Let rest 10 minutes, then roll each half to a 12 X 7-inch rectangle.
Beginning at the 7-inch side, roll up tightly like a jelly roll and seal the edges.
Tuck the ends under to form rounded edges, (the loaf should be about 7 X 3-inches in size).
Place on a greased baking sheet.
Brush with oil and repeat for the second batch of dough.
Cover and let rise in a warm place until almost doubled, about 30 minutes.
Bake in a preheated 375 degree F. oven for 25 minutes or until the loaves sound hollow when tapped.
Remove from the baking sheet and cool on wire racks for 20 minutes.
Frost with the vanilla icing if desired.
VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat until smooth.
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