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No-Knead Raisin Bread

by | Apr 9, 2019 | Healthy Living, Recipes

A family favorite for over 40 years

Homemade Raisin Bread

One of my favorite things is homemade bread fresh from the oven and slathered with butter.  After 50 years of daily meal preparations, I have some recipes that deliver enjoyment and satisfaction “over the moon.”   My mother-in-law shared this recipe with me 40 years ago or more.  It’s what one would term “a keeper,”

This recipe requires no kneading which makes it simple and easy to stir together.  I use a large Tupperware bowl with a seal-able lid to mix the ingredients because the dough is refrigerated for three hours or overnight before baking.  Alternately, a cook could use a dishtowel or plastic wrap to cover the bowl while it is refrigerated. 

No Refined Sugar

One of the best features of the recipe is that it requires no refined sugar.  Molasses is a sweetener that is formed as a byproduct of the sugar-making process. Molasses is a thick syrup made during the sugar-making process. It comes from crushed sugar cane or sugar beets. Unlike refined sugar, molasses also contains some vitamins and minerals including Vitamin B6, calcium, potassium, copper, iron, magnesium, manganese and selenium. 

After baking the bread in the oven, one should let the bread rest in the pan as it will continue to bake (just like cookies) and firm up the texture.  Personally, I have never been able to resist the magnetism of hot, fresh-baked bread of any variety.

Best Pan

I bake my raisin bread in an angel food cake pan because the texture of this bread is dense, and I have found over the years that a large artisan loaf has difficulty cooking the center of the loaf without charring the outer edges of the bread.  The angel food cake pan solves that problem due to its center funnel.  An angel food cake pan delivers consistent texture and doneness throughout the loaf without scorching the outer edges.

This recipe makes a large loaf of bread.  When our children were at home, the raisin bread vanished in a twinkle.  Since I cook for two now, I freeze half the loaf for a later day.  This bread would also serve as a delectable basis for French toast or bread pudding. It’s great to share at get-togethers, teas or brunch buffets

Recipe

No-Knead Raisin Bread

Ingredients:

  • 5 cups flour
  • 1 cup quick oats
  • 2 packages yeast (original not rapid rise)
  • 1 Tablespoon salt
  • 2 cups water
  • ½ cup light molasses
  • 1/3 cup shortening or oil
  • 2 eggs
  • 2 cups seedless raisins

Directions:

  • In a large bowl combine 3 cups flour, oats, yeast and salt.
  • In a medium saucepan over low heat, heat 2 cups water, molasses, and oil or shortening until warm. You should be able to test the temperature with your finger.  It should be only slightly above body temperature.  If the liquid is too hot (above 135 Fahrenheit), it will kill the yeast.
  • With mixer at medium speed, slowly pour the warmed liquid into the dry ingredients.
  • Beat 2 minutes.
  • With spoon stir in eggs, raisins, and remaining 2 cups of flour.
  • Cover and refrigerate for 2 hours or overnight.

To Bake:

  • Grease or spray an angel food cake pan.
  • Spoon raisin bread dough into pan and smooth to even height.
  • Let dough rise in a warm spot until double in size (about 1 hour),
  • Preheat oven to 350 degrees.
  • Bake for about 70 minutes.  Bread will sound hollow when thumped when it’s done.

May you enjoy this recipe for the next 40 years as I have for the past 40.  Blessings to you and yours.