A classic flavourful bread. I love serving it with peanut butter. If you aren’t a raisin fan, try dried cranberries! A nice 1 1/2 lb loaf.
Ingredients
9 fl oz (1 cup and 2 tbsp) buttermilk 252g
2 tbsp melted butter or veg oil 28g
1 egg
2 tbsp brown sugar 26g
1 tbsp molasses 21g
3 cups bread flour 360g plus more if needed
1 tbsp vital wheat gluten
Pinch baking soda
1 1/2 tsp salt
2 tsp instant yeast or active dry 6g
1 cup raisins 170g
Instructions
Place all ingredients (EXCEPT raisins) in pan as desired. Be sure and hold back 1/4 cup of flour and see how the dough ball forms. It should be soft and slightly tacky. If necessary, you may need to add more than 3 cups of flour and or more fluid.
Order doesn’t matter as delayed start is not recommended with refrigerated dairy products.
2. Use the Sweet Yeast bread setting. (Buttermilk will brown extensively.) Add your raisins between the first and second knead. If you add early they will essentially dissolve into the mixture.
Susy’s Tips and Tricks
Don’t have buttermilk? Create some, add 1 tablespoon vinegar or lemon juice to a measuring cup and add the remaining milk. No need to wait for it to clabber; use immediately.
Be aware that bread flour is recommended for breads that have dried fruits, cheese, etc. It is stronger and can maintain its structure.
I don’t like the hint that suggests soaking raisins. I find they dissolve too easily and often add extra moisture to the dough making it wet. I recommend just before adding to dough; microwaving them for 15-20 seconds instead. They will be soft and not be wet. Another suggested hint is to flour the raisins. This doesn’t work as the kneading and fermentation soak up the flour and have a greater chance of making heavy, dense bread.
Baking soda reacts with the buttermilk and increases the loft.