This is a raisin bread that does not need yeast. Easy for those who don’t want all the fuss.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center.
In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan.
Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.
Per Serving: 233 calories; protein 4.8g; carbohydrates 43.2g; fat 5g; cholesterol 27.3mg; sodium 411.5mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.