You are here

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

Rate It

Your rating: None
Average: 4.2 (15 votes)