November is National Raisin Bread month. If you search hard enough, you can find a food that is “celebrated” each and every month of the year. Since raisin bread is something we bake on premise in our Miller’s bakery, it seemed fitting to share the recipe our guests love so much. But it’s not just any raisin bread….it’s Iced Raisin Bread.
Raisin bread is a pretty simple concept, right? Bread with raisins in it…should be pretty simple. Surprisingly, it’s not that easy to find really good, really fresh raisin bread! The raisin bread we bake and serve…it’s that good. Trust me.
- 4 1/2 to 5 1/2 cups flour
- 1/4 cup sugar
- 1 1/2 tsp salt
- 1 pkg instant dry yeast
- 1/3 cup softened butter
- 4 eggs
- 1 cup warm water
- 1 1/2 cups raisins, plumped in hot water, then drained
- Cinnamon sugar (1/2 tsp cinnamon & 1/2 cup sugar)
Use a mixer equipped with a dough hook.
In a large bowl, mix 1 1/4 cups flour, salt and instant yeast. Add butter and mix for one minute. Gradually add water. Beat 2 minutes on medium speed. Scrape bowl and add 3 whole eggs, 1 egg white, 1/2 cup flour and 1/4 cup sugar. Beat at high speed for 2 minutes.
Stir in about 4 cups flour by hand (just enough to make a soft dough). Dough will be sticky. Add raisins and 3 Tbsp cinnamon sugar at this time. Reserve extra cinnamon sugar for other use.
Knead dough on a generously floured surface for 8-10 minutes. Place in oiled bowl, turn to coat with oil, cover with plastic wrap and a towel. Place in a warm, draft free place to rise for 1 to 1 1/2 hours.
Divide dough into 2 pieces. Punch down dough and press flat to a 12″ x 8″ rectangle. Fold short ends in and roll up loaf starting on long side. Place seam side down on greased baking sheet. Return to warm place to rise for 1 hour.
Bake at 375 degrees for 25-30 minutes. When cool, frost top of loaf with white buttercream icing if desired (you WANT to do this, trust us). Slice and enjoy!!
(Our raisin bread is also fantastic as french toast…again, trust us)