- 1/4 cup brown sugar
- 1 1/4 cups warm water
- 1 (.25 ounce) envelope yeast
- 2 teaspoons vegetable oil
- 3 cups bread flour
- 1 cup raisins
- 2 tablespoons melted butter or oil
- In a mixing bowl, dissolve brown sugar in warm water. Sprinkle yeast over the water. Set aside for 5 to 10 minutes. When the yeast mixture resembles a creamy foam, add 2 tablespoons oil. Use the bread hook attachment on your electric mixer to mix in bread flour to form a soft dough.
- Transfer dough to a well oiled bowl, and turn to coat with oil. Cover with a clean, damp cloth. Set aside for approximately one hour, or until doubled in size.
- Add raisins to bowl, and use your hands to mix the raisins into the dough. Divide dough into 4 roughly equal pieces. Turn the dough out onto a lightly floured surface, and knead dough until raisins are thoroughly incorporated.
- Form dough into balls, place on a baking sheet, and flatten slightly. Brush with butter or oil, and use a butter knife to make three shallow, parallel cuts into the tops of the dough. Cover with a clean, damp cloth. Set aside for 45 minutes, or until the dough has doubled in size.
- Preheat oven to 350 degrees F (175 degrees C). Bake raisin bread for 30 minutes, or until golden brown and baked through.