Nick Malgieri’s Old-fashioned Raisin Bread{Recipe}
January 29, 2012 at 5:56 pm(Bread Baking, Nick Malgieri, Recipes)
Tags: butter, Currants, enriched dough, golden raisins, Modern Baker, Modern Baker Challenge, Nick Malgieri, proofing dough, Raisin bread, recipe
My friend and baking mentor, Nick Malgieri, has a new book coming out in September. I have had a chance to preview some of the recipes, and I was excited to see yet another one on his blog the other day, this recipe for old-fashioned raisin bread. It’s simple, makes a beautiful dough, and results in the best raisin bread you’ve ever tasted.
I invited my friends, Kayte and Nancy, to make this bread with me, so we all mixed, kneaded, and baked in our kitchens in Indiana, California, and Ohio, at the same time. Actually Kayte finished first, which means her loaves were gone before Nancy’s were even baked.
This bread was a delight to make. The dough was perfectly elastic and easy to work with. It was a bit of a job getting all those currants and golden raisins kneaded in, but it was so worth it.
The finished loaves were beautiful, with a lovely, soft crumb and studded with raisins and currants. And the taste was out of this world. As I always do when I make bread, I tasted it several different ways — plain, buttered, toasted (plain, buttered, and with cinnamon-sugar). And I can honestly say I would gladly eat it any of those ways. My favorite was toasted with a little butter, although the cinnamon-sugar was outstanding, too.
This is definitely a bread to put on your short list to try. But be warned: it will make you want to pick up Nick’s book when it comes out in September.
Old-fashioned Raisin Bread (from Nick Malgieri’s blog and upcoming book, BREAD)
Nothing fancy here but a slightly sweetened and enriched white bread loaded with dark and golden raisins. The recipe makes two loaves and they’ll be gone before you know it.
1 cup/225 grams room temperature tap water, about 75°F3 teaspoons/10 grams fine granulated active dry or instant yeast
1 cup/225 grams whole milk, scalded and cooled
5 cups/675 grams unbleached bread flour
1/3 cup/70 grams sugar
1 1/2 teaspoons/10 grams fine sea salt
4 tablespoons/55 grams unsalted butter, cut into 10 pieces and softened
1/1/2 cups/150 grams dark raisins or currants
1 1/2 cups/150 grams golden raisins
Two 8 1/2 x 4 1/2 x 2 3/4-inch loaf pans brushed with soft butter or coated with vegetable cooking spray
- Whisk the water and yeast together in the bowl of a stand mixer; whisk in the cooled milk.
- Stir together the flour, sugar, and salt, and add to the mixer bowl. Use a large rubber spatula to stir the ingredients to a rough dough. Distribute the pieces of butter all over the top of the dough.
- Place on the mixer fitted with the dough hook and mix on lowest speed until the butter is absorbed, about 2 minutes. Increase the speed to low/medium and mix until the dough is smooth and elastic, an additional 3 minutes.
- Decrease the speed to lowest and add the raisins a little at a time, continuing to mix until they are fairly evenly absorbed by the dough.
- Scrape the dough to a lightly floured work surface and knead briefly to ensure that the raisins are evenly distributed in the dough.
- Drop the dough into a buttered or sprayed bowl and turn it over so that the top is coated. Cover with plastic wrap and let the dough ferment until it doubles in bulk, about an hour or longer if it’s cool in the kitchen.
- Invert the risen dough to a lightly floured work surface and cut it into 2 equal pieces, each about 715 grams. Gently pat one of the pieces to a rough square and roll it from the top down, jellyroll style, into a tight cylinder. Pinch the edge in place and drop into one of the pans, seam side down. Repeat with the other piece of dough.
- Cover the loaves with buttered or sprayed plastic wrap and let them proof until the dough comes about an inch above the edge of the pan.
- Once the loaves are almost proofed, set a rack in the middle level of the oven and preheat to 375 degrees.
- Place the pans in the oven and decrease the temperature to 350 degrees. Bake the raisin bread until it is well risen and has an internal temperature of 200 degrees, about 45 to 55 minutes.
- Unmold and cool the loaves on rack on their sides. Let cool several hours before wrapping.
Thanks, Nick, for another great recipe! This is one I will be making again and again.
FAQs
If unopened and stored in a pantry, a loaf will typically last for 5 to 7 days. Beyond the printed frosted date on the package, it's best to consume within 2-3 days. Once opened, it should be consumed within a week. If stored in the refrigerator, it can extend its life for an additional 7 days or so.
What is a raisin loaf called? ›
Raisin bread or fruit bread (also known as fruit toast or raisin toast in New Zealand and Australia) is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread".
How long does swirl bread last? ›
Raisin Swirl bread has a 21 day shelf life and is made without preservatives. Freezes very well. INGREDIENTS: Unbleached, Unbromated, and Unenriched Milled Wheat Flour (contains malted barley flour), Water, Sugar, Palm Oil, Yeast, Salt, Brown Sugar, Cinnamon, Butter.
Is Raisin Bread a mixture? ›
Raisin bread is a heterogeneous mixture. Heterogenous mixtures are mixtures that do not have a uniform composition and appearance. Raising bread is composed of several components which can be distinctly recognized, thus, this mixture is heterogeneous.
Can you eat bread 2 months after expiration date? ›
Bread will generally become stale past its expiration date, but it is still safe to eat. If you want to extend the life of your bread even longer, store it in the fridge or freezer. If you spot any bits of mold, toss it.
What foods can you not eat after the expiration date? ›
Keeping all that intel in mind, ahead are 13 foods that do not fare well after their expiration dates, according to experts.
- Infant Formula. ...
- Meats. ...
- Eggs. ...
- Soft Cheeses. ...
- Deli Meat. ...
- Fiddleheads. ...
- Strawberries. ...
- Ground Spices.
Description. A soft bread for those who like the smooth texture of a white bread and the health benefits of multigrain, Hillbilly Bread is the best of both worlds. This multigrain bread has 1.5 grams of whole grains in two slices! Make healthier sandwiches that your kids will love to eat, and you'll love to serve.
Can you eat raisin bread without toasting it? ›
Raisin Bread is usually eaten on its own, either toasted or untoasted. If toasted, it is usually buttered as well — this is popular for breakfast. Raisin Bread can be used for sandwiches, such as peanut butter and jelly sandwiches.
Why is cinnamon raisin bread so good? ›
And those raisins are deliciously sweet and fruity. The cinnamon swirl is fragrant and spiced and accentuates the lovely raisins, too. This bread is substantial but tears nicely. It toasts great and just absolutely begs to be spread with some deliciously creamy butter.
Can I eat expired raisin bread? ›
“Expired” bread is just stale. It's not unsafe, unless it has gone moldy. And it probably won't get moldy after a few days — especially the kind that takes 3–4 days to go stale.
Store cinnamon raisin bread lightly wrapped at room temperature or in an airtight container. It will keep for up to 3 days, or you can freeze it for a few months.
How long is Pepperidge Farm bread good after sell by date? ›
Baked Goods and Snack Foods Baked goods and snacks typically have a Use-By Date. Store-bought bread will typically last five to seven days at room temperature, but can last one to two weeks in the refrigerator.
What do you eat with raisin bread? ›
Treat your guests to a few slices (toasted or not, it's up to you) with butter as an appetiser or side dish. Serving a cheese platter or cheese fondue? Add some raisin bread (plus some fresh fruit) and marvel at the sweet and savoury combinations. Raisin bread works wonders with pâté or faux gras as well.
Is Sun Maid raisin bread healthy? ›
You already know that cinnamon swirl raisin bread is a dangerous option. Sun Maid's version is just as bad as you would think, packing as much sugar as you would get from two and a half Oreo Thin cookies.
Is raisin bread healthy to eat everyday? ›
Raisin bread can be a healthy choice due to its rich content of fiber, vitamins, and minerals. However, it's important to note that some store-bought varieties may contain added sugars and preservatives, so it's always best to check the nutrition label and opt for whole grain options.
Can you eat raisin bread after expiration date? ›
It is okay to eat bread that doesn't have visible mold on it. If it has lasted 5 days past the expiration date, and doesn't have any mold on it, and isn't stale or unpalatable (to your taste) then you should be fine.
Can you eat expired cinnamon bread? ›
Bread has a best-by date instead of an expiration date, but it's best to examine it yourself to determine whether it's safe to eat. Throw away bread if it's moldy or has a strange taste or smell.
How long does it take for cinnamon bread to go bad? ›
If you store them like conventional breads, where they're tightly wrapped and in a bread bag in the bread box, they'll last between 3 and 5 days, but you shouldn't go beyond that, or they'll start to taste stale. If you store them in the fridge, they'll last a bit longer, perhaps up to 7 days.
How long does cinnamon bread last? ›
Place in a plastic storage bag, breadbox, or wrap in foil and store at room temperature. Cinnamon bread should ideally not be refrigerated, as the bread will dry out and become stale faster than at room temperature. Properly stored, your bread will last about 4 to 5 days.
