Brown Sugar Raisin Bread

Brown Sugar Raisin Bread
Yield: 2 loaves


1 tbsp (9 g) active dry yeast
3 tbsp (40 g) brown sugar
1 & 1/4 cups (310 ml) warm water (105-115 F or 40-46 C)
1 cup (250 ml) warm milk (105-115 F or 40-46 C)
3 tbsp (36 g) melted unsalted butter
1 tbsp (18 g) salt
1 large egg
6 - 6 & 1/4 cups (940-970 g) bread flour
3/4 cups (140 g) golden raisins
3/4 cups (140 g) dark raisins
Light tasting olive oil 

2/3 cup (148 g) packed brown sugar mixed with 1 tsp (2 g)


1. In a small bowl, sprinkle the yeast and a pinch of brown sugar over 1/2 cup (125 ml) of the warm water. Stir well with a fork, making sure there are no clumps. Cover with cling film and let sit for 10 minutes in a warm spot until the yeast mixture is foamy. (If your yeast mixture is not foamy, it is likely your yeast is no good - best to start over with new yeast!)

2. In a large bowl, combine the rest of the warm water, the warm milk, the butter, remaining brown sugar, salt, egg and 2 cups (315 g) of the bread flour. Mix with a spatula until creamy. Add the yeast mixture and 1/2 cup (75 g) of bread flour and mix well.

3. Add the raisins and mix in the bread flour, about 1/2 cup (75 g) at a time. When it starts to get too difficult to mix with the spatula, turn the dough and remaining flour out onto your work surface.

4. Knead for 10-15 minutes until the dough is smooth and elastic. 

5. Transfer to an oiled bowl, cover with cling film and place in a warm spot for about 90 minutes or until doubled.

6. Grease two 9" x 5" loaf pans (23x13 cm) and prepare the filling: Mix the brown sugar with your desired amount of cinnamon.

7. Turn dough out onto a floured surface and divide in two. Pat each down into a long rectangle. Sprinkle each rectangle with half of the filling, making sure to leave a 1 inch (2.5 cm) border on all sides. From the shorter end, tightly roll up each rectangle into a compact log. Pinch the ends and tuck under. Place seam side down into your loaf pans. Cover and let rise 1 hour or until the dough rises about 1 inch (2.5 cm) above the rim of the pans.

8. Preheat your oven to 350 F (180 C, gas mark 4). Bake the loaves about 40 minutes until golden brown and the bread pulls away from the sides of the loaf pans.

9. Turn onto cooling racks and cool completely.

For video instructions, please check out my YouTube video How To Make Brown Sugar Raisin Bread! 

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