Thursday, August 9, 2012

Old Fashioned Raisin Bread

I must thank Joyce from Kitchen Flavours for recommending this recipe to me. 

Good that Joyce has mentioned Nick Malgier and his new book titled Bread to Lena, from Frozen wings and me. His sneak preview recipe, Old Fashioned Raisin Bread is a great opportunity for us to try before committing ourselves to buy Nick's new book.

I have baked this recipe into two types of loaves. One is with raisins and other one is plain without the raisins. Nick is right saying that there is nothing fanciful in these breads but both are very soft and delicious. The raisin loaf is slightly sweetened in taste and fully loaded with raisins. The plain loaf is just plain, sweet and fluffy on its own. I like this bake and will consider buying Nick's book which is releasing in September 2012.

As you can see, I am extremely lucky knowing Joyce from Kitchen Flavours and Lena, from Frozen wings from baking and blogging. 

Through our Bake-Alongs, Cook like a Star and The Home Bakers, I am extremely lucky too to gain lots of friendship. And, here I am very lucky again and again to be awarded with the following awards from my baking friends...
Alice from I love I cook I bake at here
Ellen, Ellen B Cookery at here and here
Gghie, The Red Apron at here
Guru Uru, Go Bake Yourself at here and here
Serena, Serena Bakes Simply from Scratch at here

Alice, Andrea, Angeline, Anna, Caity, Jasline, Ellen, Gghie, Guru Uru, Sarah and Serena are all great cooks and bakers and their blogs are awesome with lots of yummy food and recipes. I would strongly recommend all of you to visit their blogs for great cooking tips and techniques. 


To receive some of the above awards, I have to share 7 random things about me...

1. I'm girly person but sporty too and wish to run a full marathon one day...

2. I love wearing flowers or ribbons on my hair.

3. Although I'm girly, pink is not my favourite colour.

4. As mentioned in my previous award post, I love wearing boots especially Wellington boots...  I really love my gumboots and wear them very often to work especially on rainy and wintery days. My son likes to describe me like what Freddy Fox describes Peppa Pig... "Mummy, you smell like flowers on Wellington boots."

5. I feel like an old granny sometimes, knitting blankets, cardigans and toys for my son.

6. I hate driving and like to day-dream when I'm riding in a car as a passenger.

7. My son and I like to talk a lot and I like to tell him a lot of my aspirations. I wish that I can own a cafe one day. A cafe that bakes fresh breads, cakes and cookies with lots of love and fresh seasonal produces. A cafe that is filled with skylight, furnished with timber tables and chairs, decorated with native Australian flowers displayed in recycled bottles and jars. Sometimes, my son will tell me his aspirations too... "Mummy, I wish to work with you at your cafe. I will make sure your customers will pay before they leave our cafe." LOL!

Here I am passing on all my awards to my friends who have been baking a lot with me with blog hop events and they are:

Joyce from Kitchen Flavours
Lena, from Frozen wings
Alice from I love I cook I bake
Anne from My Bare Cupboard
Angeline, Angeline’s side of Story
Anggie from Anggie's Journal
Anuja from Simple Baking
Baby Sumo from Eat your heart out
Edith from Precious Moments
Emily from Emily's Cooking (Makan2) Foray
Doreen from My Little Favourite DIY
Jasline, Food is my Life
Jeannie from Baking Diary
Jessie from Jessie Cooking Moments
Kit from I Lost in Austen
Mich from Piece of Cake
Mimi from MiMi Bakery House
Riceball from
Vivian from Vivian Pang Kitchen
Yan from Blog with Yan
Yvonne from From Taiping with Love

Thanks for cooking and baking along with me. I really enjoy baking with you gals and appreciate our friendships that we have through baking. 

A simple and delicious raisin bread
Baking the raisin bread...
Baking a plain loaf without the raisin...
This recipe is really good!

Finally, Here's the recipe from Nick Malgier
(with my modification in blue)

1 cup / 225 g room temperature tap water, about 75°F 
3 tsp / 10 g fine granulated active dry or instant yeast
1 cup / 225 g whole milk, scalded and cooled 
(replaced with 30g milk powder plus 225ml of water)
5 cups / 675 g unbleached bread flour
1/3 cup / 70 g sugar
1 1/2 tsp / 10 g fine sea salt
4 tbsp / 55 g unsalted butter, cut into 10 pieces and softened
1/1/2 cups / 150 g dark raisins or currants
1 1/2 cups / 150 g 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 (or milk powder plus water).

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 min. Increase the speed to low / medium and mix until the dough is smooth and elastic, an additional 3 min.
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. 

Note: Instead using my electric mixer, I've used my bread-maker to knead the bread dough. I've placed all my ingredients into my bread-maker and use "dough" setting to knead and prove the dough for 1 hr.

Invert the risen dough to a lightly floured work surface and cut it into 2 equal pieces, each about 715 g. 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 poof 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°F. Bake the raisin bread until it is well risen and has an internal temperature of 200°F, about 45 to 55 min.

Unmold and cool the loaves on rack on their sides. Let cool several hours before wrapping.

Note: I have baked two type of loaves using this recipe. One is with raisin and other is just plain without any raisin. The one with raisin was baked using 1/4 amount of recipe with 75g raisin in a 10 x 10 cm loaf tin. The other plain one was baked using 1/2 amount of recipe without any raisin in a 10 x 20 cm loaf tin.  

Both were baked for 30 min at 180°C fan forced.

Happy Baking
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  1. That raisin bread looks awesome. So fluffy on the inside. YUM!

  2. Once again I've made the mistake of reading your blog while I'm hungry! Thank you for the mention too, much appreciated. (Totally with you on random fact no.6!) x

  3. I LOVE raisin toast. As a matter of fact I won't buy it because I will eat the whole loaf. Your home made loaf is a real beauty. Lucky you!

  4. Thanks for the award ;)

    I just made raisin bread last week for my family too, the recipe looks very similar, and yes I agree with you that this bread is very soft and delicious. We finished a loaf in one morning. ;)

  5. Nick hsd such excellent recipes! I would have to make this without raisins for my family, but they'd love it!

  6. I would really like to try making raisin bread- thanks for the reminder!

  7. Raisin bread is my favorite bread and has been so, since I was child. I am glad you shared this with the Recipe Box. I have another of Nick's books and love to bake his stuff.

    If you need help with Cook Like a Star, let me know.

    1. Thanks Chaya! And of course, I'll very happy if you can help me with Cook Like a Star.

  8. Love raisin bread but never made it - this looks terrific! Nice, detailed recipe. Good post - thank you.

  9. Nice recipe. M also thinking abt buying this book.
    Congrats on all these well deserved awards and thanx a lot for sharing this with us!
    Have a nice day!

  10. Hi Zoe,
    Your bread is looking great and making me want to bake it again soon! I've already pre-ordered the book, publication now is in October! Another extra whole month of waiting! Aish..... :)
    It has been a wonderful journey, baking together with both you and Lena, I could not have asked for better baking buddies! :) Thank you for all the support and encouragement!! You gals are the best! Huggy, Huggy!!
    Congratulations on your awards, you truly deserved them, and thanks a million for passing them on to me!
    Cheers, Zoe! Here's to our many,many,many "bakings together"!! :)

  11. Zoe, That raisin bread looks so tempting. It is soft and moist. I hope to join you guys baking again. Let me settle some of my things over here first k...Thank you again for the award and guess what, I'll not be written 7 random things about me again...cos I've written mine. *Hugs & kisses* from me.

  12. Your bread sure look fluffy. I must overcome my phobia of baking breads to attempt this.

  13. Hi Zoe, thks for visiting my son's drawing blog :D

    My son loves raisin bread. In fact, he loves all kind of bread as he is a roti king :D

  14. Zoe, that would be perfect with some cold milk... Nice one

  15. That bread looks so tender and tasty. I would toast it up and cover it in a yummy lashing of butter.!

  16. Zoe, you are a beautiful woman who is loving, caring and having a black belt in baking. Glad to know you too. I enjoy reading all the 7 facts about you, Zoe. Best of luck to you.

  17. This maybe old fashioned but old is Gold!

  18. The raisin bread looks beautiful!

    Congratulations for your award, and thank you for nominating me too!
    I am glad to know you through our blogs. Let's have more bloghops together in future!

  19. Another beautiful and delicious bread , Zoe ! You should go ahead NOW and open that cafe ! I'm sure it will be a hit especially your adorable little boy will make sure that no freebie to anyone ! lol ..... Congrats on that well-deserved awards ! And thank you so so much for passing them to me ;D

  20. Zoe, the bread looks so soft and fluffy... would love to have it for breakfast! Thank you so much for the awards. I am so thankful that although I have only been blogging for a few months, I have got to know you and so many other friends... Blogging is definitely one of the best thing I have embarked on. Look forward to the future baking journey together.

  21. Raisin bread looks moist and yummy,Congrats on your award you deserved it :)

  22. Hi Zoe,cOming to thank you for the awards b4 I go to bed. I was planning to update my post today but Internet isn't working,now sending this from my hubby's phone.I'll still be coming to visit your blog,you won't see a big change until next year when I may have to reduce posting to just Once a week,so don't feel upset!

  23. Hi Zoe, I love baking bread and am always gamed to try out new recipes whenever I came across a blog with delicious looking loaves of bread, this is one of them....can't wait to try this recipe too! I always eat with my eyes first lol! Congrats on receiving so many awards and thanks for sharing with us! I enjoyed baking along with you gals too!

  24. woohoo Zoe, thats alot of awards u gave us! many many many thanks! :)
    so great getting to know u all :)
    btw, i feel like trying the bread, looks so yum! :)

  25. This looks delicious as always...I love fruity bread! :-)

  26. Congratulations on these awesome awards & you truly deserves them all. Thank you so much for thinking of me for this award too. It's been great fun baking with you & get to know some well known chef that I've never come across. Looking forward to bake again in a week or two when my hand gets better. I'm so very tempted to bake some breads every time I see yours so perfectly done. And this is no exception. Look so fresh & I can imagine the lovely aroma of fresh bake bread at your place. I wish your dream come true one day so that I can visit your café & taste your delicious bakes! :) BTW about Cook Like A Star -Masterchef, is it have to be Australian Masterchef recipes? Sorry, I'm a bit confuse.

    1. Hi Kit,

      Sorry for the little confusion of this theme. You can bake or cook recipes from the contestants, judges or even sponsors of Masterchef from any countries. Cheers!


    2. Thanks Zoe! Will try some French Masterchef recipes for this event! I've few in mind already! :)

  27. I cant wait to meet some of your friend and this bread looks like it was from a professional bakery AWESOME JOB!

  28. zoe, thanks for sharing the award with me, you wouldnt know how appreciative i am towards the friendship that you and joyce shared, i'm truly happy and also very glad to know a bunch of new blogger friends thru all the blog hop events. Cheers!

  29. what a wonderful bread you made. Very professional. Your baking is just excellent.

  30. Thanks for the awards. I love to bake along with you all too. Awesome raisin bread. It has been quite sometimes not baking with raisins.

  31. Congrats on your awards :)

    Raisin bread looks awesome... I am interested in the event which you are hosting... I will def send you a mail regarding that..

    Thanks for your comments in my blog.. Keep dropping by...

    I have an award waiting for you at my blog please feel free to collect it…

    Sharans Samayalarai

    1. Inviting you to join "Celebrating Independence day Event"


  32. very nice n fluffy looking bread! haven't eaten raisin bread for a long time. i juz made one of malgieri's bread recipe from his 'Bake' book.

  33. A lovely post, Zoe..congratulations on your awards and wish you more to come. Long live the blogging world and looking forward to more mouthwatering goodies from you..awesome looking bread.

  34. Glad you decided to make this bread. It's truly wonderful. I myself baked it more than once, and I'm sure you will too. It's nice that it makes two loaves (I always freeze one for later). Feel free to check out my Raisin bread post for this on my blog.

  35. bread looks very professional!! all nice and fluffy

  36. You're a fairy bread!
    Congratulations on these awesome awards!
    Your bread is looking great

  37. What a beautiful looking bread my friend, it looks absolutely stunning :D
    Congrats on the flurry of well deserved awards!

    Choc Chip Uru

  38. Congrats on all those awards! Wish your dream will come true. Blogging is a great way to search for best recipe to prepare for your cafe. I'd love to be your customer! :)

  39. Hi Zoe, congratulation on your awards.

    Your bread look so good, so cottony soft. Love the raisins.

    Have a nice weekend.

  40. Zoe...your raisin bread turned out beautifully! It really looks fresh and soft and tender! Congrats on your well deserved awards! And I'll definitely check out your friends blogs! : )

  41. Hi Zoe,
    Congrats on your awards..
    Love your raisin bread look soft and fluffy and the plain ones too.
    Thanks for sharing your awards with me.
    Which part of Melbourne are you staying in? My sil(sister in law) is in Melbourne, Victoria. Maybe the next time i go visit her, i can visit you too..^^