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Raisin Bread

Diabetic.Foodie's picture
  Dry yeast 1
  Warm water 1⁄4 Cup (4 tbs)
  Milk 3⁄4 Cup (12 tbs) (scalded and cooled)
  Sugar replacement 2 Teaspoon
  Salt 1 Teaspoon
  Egg 1
  Margarine 2 Teaspoon, softened
  Flour 3 3⁄4 Cup (60 tbs)
  Raisins 1 Cup (16 tbs)

Soften yeast in warm water; allow to rest for 5 minutes.
Combine milk, sugar replacement, salt, egg, and margarine; mix thoroughly.
Stir in yeast mixture.
Add 1 c. (250 mL) of the flour.
Beat until smooth, Mix in raisins.
Blend in remaining flour.
Knead for 5 minutes.
Cover; allow to rise for 2 hours.
Punch down; form into loaf.
Place in greased 9 x 5 in. (23 x 13 cm) loaf pan; cover.
Allow to rise for 1 hour.
Bake at 400°F (200°C) for 30 minutes, or until loaf sounds hollow and is golden brown.
Remove to rack.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2511 Calories from Fat 214

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol 228.4 mg76.1%

Sodium 2114.4 mg88.1%

Total Carbohydrates 512 g170.8%

Dietary Fiber 20.9 g83.4%

Sugars 117.1 g

Protein 69 g137.1%

Vitamin A 15.5% Vitamin C 7%

Calcium 38.6% Iron 151.9%

*Based on a 2000 Calorie diet

Raisin Bread Recipe