Nick Malgieri’s Old-fashioned Raisin Bread {Recipe} (2024)

Nick Malgieri’s Old-fashioned Raisin Bread{Recipe}

January 29, 2012 at 5:56 pm(Bread Baking, Nick Malgieri, Recipes)
Tags: butter, Currants, enriched dough, golden raisins, Modern Baker, Modern Baker Challenge, Nick Malgieri, proofing dough, Raisin bread, recipe

My friend and baking mentor, Nick Malgieri, has a new book coming out in September. I have had a chance to preview some of the recipes, and I was excited to see yet another one on his blog the other day, this recipe for old-fashioned raisin bread. It’s simple, makes a beautiful dough, and results in the best raisin bread you’ve ever tasted.

I invited my friends, Kayte and Nancy, to make this bread with me, so we all mixed, kneaded, and baked in our kitchens in Indiana, California, and Ohio, at the same time. Actually Kayte finished first, which means her loaves were gone before Nancy’s were even baked.

Old-fashioned Raisin Bread (from Nick Malgieri’s blog and upcoming book, BREAD)

Nothing fancy here but a slightly sweetened and enriched white bread loaded with dark and golden raisins. The recipe makes two loaves and they’ll be gone before you know it.

1 cup/225 grams room temperature tap water, about 75°F3 teaspoons/10 grams fine granulated active dry or instant yeast

1 cup/225 grams whole milk, scalded and cooled

5 cups/675 grams unbleached bread flour

1/3 cup/70 grams sugar

1 1/2 teaspoons/10 grams fine sea salt

4 tablespoons/55 grams unsalted butter, cut into 10 pieces and softened

1/1/2 cups/150 grams dark raisins or currants

1 1/2 cups/150 grams golden raisins

Two 8 1/2 x 4 1/2 x 2 3/4-inch loaf pans brushed with soft butter or coated with vegetable cooking spray

Whisk the water and yeast together in the bowl of a stand mixer; whisk in the cooled milk.
Stir together the flour, sugar, and salt, and add to the mixer bowl. Use a large rubber spatula to stir the ingredients to a rough dough. Distribute the pieces of butter all over the top of the dough.
Place on the mixer fitted with the dough hook and mix on lowest speed until the butter is absorbed, about 2 minutes. Increase the speed to low/medium and mix until the dough is smooth and elastic, an additional 3 minutes.
Decrease the speed to lowest and add the raisins a little at a time, continuing to mix until they are fairly evenly absorbed by the dough.
Scrape the dough to a lightly floured work surface and knead briefly to ensure that the raisins are evenly distributed in the dough.
Drop the dough into a buttered or sprayed bowl and turn it over so that the top is coated. Cover with plastic wrap and let the dough ferment until it doubles in bulk, about an hour or longer if it’s cool in the kitchen.
Invert the risen dough to a lightly floured work surface and cut it into 2 equal pieces, each about 715 grams. Gently pat one of the pieces to a rough square and roll it from the top down, jellyroll style, into a tight cylinder. Pinch the edge in place and drop into one of the pans, seam side down. Repeat with the other piece of dough.
Cover the loaves with buttered or sprayed plastic wrap and let them proof until the dough comes about an inch above the edge of the pan.
Once the loaves are almost proofed, set a rack in the middle level of the oven and preheat to 375 degrees.
Place the pans in the oven and decrease the temperature to 350 degrees. Bake the raisin bread until it is well risen and has an internal temperature of 200 degrees, about 45 to 55 minutes.
Unmold and cool the loaves on rack on their sides. Let cool several hours before wrapping.