Molasses Golden Raisin Bread
- Ready In:
- 3hrs 25mins
- 1⁄2 cup warm water
- 1⁄2 cup milk, warm but not hot
- 1⁄4 cup molasses
- 2 teaspoons active dry yeast
- 2 tablespoons vegetable oil
- 1 egg, beaten
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 cup golden seedless raisins
- Add all the ingredients except the raisins to the breadmaker and run on the dough cycle, for my breadmaker this is the order given and the dough cycle lasts 90 minutes. Note: I like to mix the warm water, milk and molasses and "proof" the yeast in it for about 10 minutes before adding the remaining ingredients.
- When the dough cycle has finished start it again, and add the raisins, let it run for 5 to 10 minutes to mix all the raisins in and then stop it.
- Make dough into a smooth loaf and place in a greased 9" x 5" loaf pan.
- Cover with plastic wrap and let raise until doubled.
- Bake in a preheated 350F oven about 35-45 minutes, loaf should be golden and sound hollow when tapped.
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This is the best raisin bread recipe I've found! I've made it twice now, in the bread maker for the whole time instead of switching to the oven after kneading. I find if you add all the raisins when the bread maker beeps after the initial kneading process, they won't be thoroughly mixed in and mainly only be around the crust of the bread. To combat this, I put in half of the raisins at the beginning with the rest of the ingredients and half in when the bread maker signaled for fruit to be added. I also found the full amount of cinnamon to be a little too much, but half to be too little, so I'm still working on finding a sweet spot with that. Thanks so much for the amazing recipe!!!
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