Raisin Bread I

This is a raisin bread that does not need yeast. Easy for those who don’t want all the fuss.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.

Step: 2

In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center.

Step: 3

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.

Step: 4

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.