Softest Raisin Bread ( Fluffy No Knead Bread )

To make the Softest Raisin Bread all you need are warm milk, sugar, yeast, eggs, bread flour, salt, oil, butter, with plump raisins. Mixed and left alone for a few hours. Ready to be molded then baked. The easiest way to enjoy freshly baked bread in the comfort of your own home. Enjoy this fluffy pillowy bun with juicy raisins in each bite with a side of coffee in the mornings, as an afternoon pick me up, or a sweet treat to end your day.

Softest Raisin Bread Recipe :

Ingredients :

• 1 cup raisins
• 1 cup warm milk
• ⅓ cup sugar
• 1 & ½ teaspoons yeast
• 1 egg + 1 egg white
• 3 cups bread flour
• ½ teaspoon salt
• 2 tablespoons oil
• ¼ cup melted butter
• Egg wash ( 1 yolk + 1 tablespoon water )

Steps :

1. Soften the raisins by soaking these in just enough warm water to cover these up. Set aside for 1 hour before straining.

2. In another bowl; add warm milk, sugar, and yeast. Mix and set aside for 5 – 7 minutes or until it starts bubbling. 

3. Add in the egg and egg white, bread flour, and salt. Mix until there are no dry spots left. Add oil, and melted butter. Keep mixing until the dough absorbs most of the butter.

4. Cover for 45 minutes to 1 hour or until it doubles in size. Place this in a clean counter or silicon mat. Slightly knead by pulling the ends towards the middle a few times.

5. Slice into 10 – 13 pieces for larger bread or 15 – 18 pieces for medium to small. Take a dough, flatten and place the raisins over, then fold. Add more raisins and fold.

6. Roll and pinch the ends to make sure it’s sealed before rolling again. Place over a baking tray. Optional: top with more raisins.

7. Cover with cling wrap or cloth for 45 minutes or 1 hour. For slightly denser bread, rise for only 30 – 45 minutes. Mix the egg wash and brush generously over the bread.

8. Bake in a 350°F or 180°C preheated oven for 10 – 15 minutes or until golden. Optional: while warm, brush with butter to give it a nice shine. Rest for a bit before taking these out.

Raisin Bread Origins

Where did the idea of Raisin Bread Come From? Raisin Bread, sometimes called “Fruit Bread” or “Fruit Toast” is a type of bread made with flour ( like all purpose flour, bread flour, oat flour, or whole wheat flour), eggs, sugar, butter, and as the name suggests ‘raisins’, though some recipes add cinnamon, walnuts, pecans, hazelnuts, even a dash of rum or whisky into their dough. Eaten as is, turned into sandwiches, or sliced and toasted into smaller pieces to serve with cheese boards. 

This bread was found to have been made since 1671 where there were published articles since the 16th century. Mostly believed to have been founded in Europe. For example; Germany is popularly known to eat ‘Stollen’ or Christmas bread similar to the raisin bread but with more fruits and nuts coated with powdered sugar on top. In Russia Easter is celebrated with ‘Kulich’ which is a tall cylindrical dough and frosting decorated on top, which makes it look like a tall cupcake. Another popular bread associated is the ‘Panettone’ a sweet fruitcake made in Italy. Back then in the 1960’s, the popular raisin bread was said to be mostly served only during high tea. Now there are so many types of raisin breads made with different techniques, molds, and served in many different ways.

Questions

• Additional ingredients for this Softest Raisin Bread Recipe

Want to jazz up this raisin bread? Turn this into an easy cinnamon raisin bread recipe by mixing in 2 – 3 teaspoons of cinnamon powder with the flour mix. It’ll make your bread super aromatic and remind you of a less sweet cinnamon bread.

• How to store / reheat

To store this bread, keep these in an airtight container or plastic bag tied to a knot or sealed. This can keep at room temperature for 1 – 2 days, in the fridge for 1 week or more, and in the freezer for almost a month.

To Reheat, if frozen, let this thaw for 20 – 45 minutes. Place at a 150°C or 300°F preheated oven or toaster oven for 20 – 30 minutes just until it’s slightly toasty on top. If you want to make sure it doesn’t get burnt, wrap the bread or cover just the top of the bread with aluminum foil. For a microwave, heat these up 1 minute at a time until it’s as hot as you want it.

How to make Raisin Bread ?

To Start, soften the raisins to make sure these won’t feel so tough when baked later on, it also helps make the raisins cling better to the dough. Let these rest under warm water for an hour or so, then strain. While it softens up, prepare the yeast by mixing these with sugar and warm milk. Make sure the milk is warm, not hot to avoid killing the yeast. Once it’s bubbly add in the eggs and egg whites, bread flour, and salt. Give it a good mix with a spatula or a whisk until it looks like a shaggy dough and there are no dry pockets of flour left. Add in oil and melted butter. This will help the bread get fluffy and slightly dense. Mix until most of the dough has sucked in the butter and oil. Cover and let this rise in a warm place for half an hour to a whole hour. Just until it doubles or triples ( if you want it fluffier ) in size. 

After the dough doubles in size. Place this on a clean counter or silicon mat. Pull the ends towards the middle to give it a slight knead. Slice these into 10 pieces for a bigger piece of bread or 15 pieces or more for a smaller to medium sized bread. Take a piece and flatten these, adding some raisins, folding it, adding raisins, then folding it again and adding more raisins as you like. Once you’re happy with how much raisins have been added, pinch the ends and roll into a ball. Place over a baking tray, add more raisins on top if you’d like. Cover once again and depending on how fluffy you want the bread to be, let this rise for 30 minutes to an hour. Brush egg wash over the bread to give it a nice golden top when baked. Bake for a few minutes, you’ll notice it’s almost done once you get a whiff of the baked good’s aroma. For a more aesthetically pleasing looking bread, brush it with some melted butter for a beautiful shine. Let this cool until slightly warm before taking it out of the pan. Enjoy this Softest Raisin Bread recipe with some freshly brewed coffee or tea.

Try our other Yummy Bread Recipes :

• Soft Tasty Bread Recipe 
• Spanish Bread
• Binangkal Recipe ( Deep Fried Sesame Balls )
• No Oven Pandesal
• Pan de Coco
• Ensaymada
• Ube Cheese Pandesal

Softest Raisin Bread Resipi ( Tagalog ) :

Mga Sangkap :

• 1 tasa ng pasas
• 1 tasa gatas
• ⅓ tasa asukal
• 1 at ½ kutsaritang yeast
• 1 itlog + 1 puti ng itlog
• 3 tasa bread flour
• ½ kutsaritang asin
• 2 kutsarang mantika
• ¼ tasa tunaw na mantikilya
• Egg wash ( 1 pula ng itlog + 1 kutsarang tubig )

Paano Lutuin :

1. Palambutin ang mga pasas. Ibabad ang mga ito sa mainit na tubig. Itabi ng 1 oras bago salain.
2. Sa ibang mangkok, haluin ang gatas, asukal, at yeast. Itabi ng 5 – 7 minuto o hanggang bumula.
3. Haluan ng buong itlog at puti nito, bread flour, at asin. Haluin hanggang wala nang makitang tuyong harina. Dagdagan ng mantika at mantikilya. Haluin hanggang masipsip ng masa ang mantikilya.
4. Takpan ng 45 minuto o 1 oras o hanggang magdoble ng laki. Ilagay sa malinis na lamesa o silicon mat. Iknead paloob ng ilang beses.
5. Hiwain ng 10 – 13 piraso para sa malaking tinapay, 15 – 18 piraso para sa medium o maliliit. Kumuha ng masa, iflatten at lagyan ng mga pasas. Tiklopin at lagyan muli ng pasas. 
6. Irolyo at kurutin ang mga duo para maselyado. Ilagay sa baking trey. Opsyonal: lagyan ang itaas ng mga pasas.
7. Takpan ng cling wrap o tela ng 45 minuto o 1 oras. Para sa mas mabigat na tinay, takpan lamang ng 30 – 45 minuto. Haluin ang egg wash at ipahid ito sa mga tinapay.
8. Lutuin ng 350°F o 180°C na mainit na oben ng 10 – 15 minuto o hanggang golden. Opsyonal: habang mainit pa, ipahid ng mga mantikilya para kumintab ang mga ito. Pahingahin ng konti bago tanggalin sa trey.

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