Mixed Raisin Bread


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Dietary: Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian

Always a family favorite. Our secret ingredient orange juice and using only the best flour, Hodgson Mill unbleached- unenriched all purpose white flour.

Prep: 55 min
Total Time: 3 h 5 min
Yield: 2 loaves



Ingredients

  • 1 pkg. (2-1/2 tsp.) Hodgson Mill Active Dry Yeast
  • 1/4 cup warm water, (115°F)
  • 3/4 cup+2 Tbsp. milk, scalded
  • 1/4 cup sugar
  • 1/2 stick (4 Tbsp.) butter
  • 3/4 tsp. salt
  • 1/2 cup orange juice
  • 1 tsp. cinnamon
  • 5 to 5-1/2 cups Hodgson Mill All Purpose White Flour, (divided)
  • 2 eggs, beaten
  • 1/2 cup raisins, golden
  • 1/2 cup raisins, dark

Directions

  • Add yeast to warm water and let stand for 10 minutes until bubbly. Grease, or spray with nonstick cooking spray, one large bowl and two 9x5x3-inch loaf pans.
     
  • Combine scalded milk, sugar, butter; salt and orange juice, and cool to lukewarm. Whisk cinnamon into flour. Add 2 cups flour to liquid mixture and beat by hand until smooth (you may use a mixer). Stir in bubbly yeast, eggs, and raisins. Add remaining flour to make soft dough. On a lightly floured surface, knead until smooth and satiny, 10 minutes by hand, or 4 minutes in an electric mixer or food processor fitted with dough hook. Put dough into greased bowl, turning to coat thoroughly. Cover with a damp towel and allow to rise in a warm, draft-free place until doubled, about 1 hour.
     
  • Punch down. Turn onto a lightly floured surface. Divide into two equal portions and let rest for 10 minutes. Shape dough into loaves and place in loaf pans, seam side down. Cover with a damp cloth and allow to rise in a warm, draft free place until dough rises just above tops of pans, about 1 hour.
     
  • Preheat oven to 375°F. Bake 35-40 minutes, until top is golden brown. Remove immediately from pans and let cool on racks.
     

       Glaze

  • 1 cup confectioners’ sugar
  • 4 tsp. milk

    Blend 4 tsp. milk with confectioners’ sugar to make glaze. Drizzle over loaves after they have cooled.