Ingredients (1 loaf)
- 1 cup whole milk
- 1 tablespoon shortening
- 2 tablespoons molasses
- 1 1/8 teaspoons active dry yeast
- 3 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 cup raisins
To prepare the dough
In a small saucepan, combine the shortening, milk, and molasses.
Heat over low heat, stirring occasionally, until the shortening has melted.
Take the pan off the fire and allow it to cool to lukewarm (approximately 100–110°F).
If it cools too much, the yeast will die.
Place the lukewarm milk mixture into the bowl of the stand mixer and scatter the yeast evenly over the surface.
Allow it to sit for approximately 10-15 minutes until it bubbles/foams.
If there is no reaction from the yeast, then it is most likely dead.
Next, add the flour and salt to the bowl of the stand mixer.
With the paddle attachment set on low speed, incorporate all of the ingredients until they just come together to create a shaggy mass.
Switch the paddle attachment to the dough hook, and knead on medium speed for 10–12 minutes.
The dough should be soft, pliable, smooth, elastic, and it should pass the windowpane test to be considered fully kneaded.
Once the dough is fully kneaded, stir in the raisins, mixing on low speed only for another minute or so, until they are evenly incorporated.
Rising and shaping the dough
Lightly grease a large bowl.
Shape the dough into a ball and place it in the bowl, turning to coat it with oil.
Cover the bowl with plastic wrap or a slightly damp towel and place it in a warm environment for approximately 1 hour, or until it doubles in size.
Grease a 9×5-inch loaf pan.
Place the dough onto a clean work surface.
Do not add flour while shaping the dough.
Gently push down the dough to flatten it slightly.
Shape into a rough rectangle.
Roll the rectangle into a tight log, the same length as the loaf pan, and pinch the bottom seam to seal.
Final proofing and baking
Place the shaped loaf, seam-side down, into the prepared loaf pan.
Cover with plastic wrap (loose covering).
Let the dough rise approximately 1 to 1½ hours, or until it is about 1 inch above the rim of the pan.
Approximately 30 minutes before you are ready to bake the bread, preheat your oven to 350°F.
Bake for approximately 30–35 minutes until the top is deep brown, and insert an instant-read thermometer into the center to check if it reads 185–190°F.
Let the loaf cool in the pan for a few minutes, and then carefully remove it to a wire rack so that it can cool completely.
Please do not cut the bread until it has completely cooled.
Raisin Bread
Ingredients
Ingredients (1 loaf)
- 1 cup whole milk
- 1 tablespoon shortening
- 2 tablespoons molasses
- 1 1/8 teaspoons active dry yeast
- 3 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 cup raisins
Instructions
- Heat milk, shortening, and molasses until shortening melts. Cool to lukewarm (100-110F).
- Pour milk mixture into stand mixer bowl, sprinkle yeast on top. Let stand 10-15 minutes until foamy.
- Add flour and salt. Mix with paddle attachment until combined.
- Switch to dough hook, knead 10-12 minutes until smooth and elastic.
- Mix in raisins on low speed for 1 minute.
- Place dough in oiled bowl, cover, let rise 1 hour until doubled.
- Shape into rectangle, roll tightly into log, place seam-side down in greased 9×5 loaf pan.
- Cover, let rise 1-1.5 hours until dough is 1 inch above pan rim.
- Preheat oven to 350F.
- Bake 30-35 minutes until deeply browned and internal temp reaches 185-190F.
- Cool in pan 5 minutes, then remove to wire rack and cool completely before slicing.
