Raisin Bran Bread

make 1 standard sized loaf

When I was a little one, my second favorite cereal was raisin bran(my first has always been Honey Bunches of Oats).  I know, weird.  Usually kiddos like super sugary cereal like Trix, but my mom never bought that so I probably didn’t taste “sugar cereal” until I was, like, 8.  Depressing? I think not!  I learned to love raisins, and they have been like candy to me ever since.  Although I don’t eat as much cereal as I used to, it is still up there on my top favorite foods because of all the nostalgia.I’ve never made bread by myself before, and Sunday was the perfect day to do so.  I got the recipe in a cookbook my family has had for as long as I can remember.  The recipe was actually called Honey Bran Bread but, being myself, I just had to mix it up.Raisin bran it was!  This bread took a super long time to rise, but then again, I think I sort of, but not totally, killed the yeast.  However, it worked and oh is it tasty!  This bread is dense, hearty, and a bit sweet.
Let’s do this!


Active time: 30 minutes  Inactive time: 2 hour 30 minutes Total time: 3 hours

What you’ll need:

1/2 cup water, boiled

1/2 tablespoon butter, melted

1/4 cup molasses

1 1/4 tablespoon salt

1/2 package(2 1/2 teaspoons) fast-rising yeast

1/8 cup warm water (110˚F-120˚F)

1/2 cup wheat bran

2 cups all-purpose flour*

1/2 cup raisins

1/2 cup flour for kneading

Boil the water.  While it’s still hot, mix together the water, butter, molasses, and salt.  Let 1/8 cup of water cool to 110˚-120˚F…I only let it cool to 130˚F and it sort of killed the yeast.  Add the yeast, and let activate for around five minutes.

Once activated, add the yeast to the other mixture.  Add the bran and 1 cup of the flour.  Stir vigorously.  Add the rest of the flour and mix everything together.  Fold in the raisins.

Place the dough on a floured cutting board and let sit for 10 minutes.  Once settled, knead, using as much flour as you need.  This should take about 10 minutes.  When your bread looks like this:

you’re done.  Put the dough in a bowl, cover with a towel, and let rise until it is double in size(this should take about an hour).

Spray and flour a loaf pan and place the dough inside.  Let it rise a second time until double in bulk.  Preheat oven to 425˚F and bake for 10 minutes.  Turn the oven to 350˚F and cook for 30-35 minutes.

Take out of the oven and let cool on a rack.  Once cooled, flip the loaf out and enjoy!

Tips:

*If you live in high elevation add 1-2 extra tablespoons of flour(I live 6500 ft above sea level so I added 2)

*Serve warm with butter and honey

*Add chopped nuts (pecans, walnuts, etc.) if you want this bread to be more filling

Recipe adapted from: The Fannie Farmer Cookbook

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