Little Miss Rapunzel just loves raisin bread. Especially for morning tea on the weekend. However, Little MIss Minnie couldn't have any of the store bought breads because they had soy flour in them. Now being two she has begun to realise she is missing out on foods, challenging me to come up with more soy and dairy free recipes. So here it is – Raisin Bread that is soy and dairy free. And it is delicious!
NB: This recipe is for use in a Bread Machine
- 1 cup of water
- 2 tablespoons of margarine or butter, softened (we use Nuttelex)
- 3 cups of plain flour (you can use bread flour but I can't always get it so we just use plain flour and it turns out fine)
- 2 tablespoons of sugar
- 1 1/2 teaspoons of salt
- 1 teaspoons salt ground cinnamon
- 2 1/2 teaspoons of dried instant yeast
- 3/4 cup of raisins ( i often put in more!)
1. Place all the ingredients (except the raisins) into the bread pan in the order recommended by the manufacturer.
2. select the white or sweet bread option and crust colour you to medium or light (the extra sugar from the raisin can cause the crust to burn)
3. At the beep (or approximately 10mins into the kneading cycle) add the raisins.
- I prefer to bake our bread in the oven so only use the bread machine to mix the dough. This is purely becuase I don't like the size and shape of the bread that comes out of the bread machine. I purchased a bread tin with lid from simply no knead. Once the dough has completed I transfer it into the lightly oiled tin (sprayed with sunflower oil) and let it rise again whilst waiting for the oven to preheat to 200 deg cel. I then bake it for 30mins.
- If I am making the dough overnight so I can bake it when I get up in the morning, I actually just place the raisins on the very top of the ingredients making sure that the flour was spread out forming a barrier on top of the water. I have never has any issues with it.