The original raisin nut bread recipe (left) is easy to make and you can follow with good results. Over the years I have refined the recipe to fit my needs and I'd like to share the updated version with you.
First of all, I use a bread machine to mix and knead the dough. I refrigerate the dough over night to further develop the gluten before baking. I generally bake this bread as a weekend treat. Since it's just Steve and me now, I cut the leftovers and freeze. I enjoy slices throughout the month for breakfast and lunch with an oat meal-walnut spread.
Follow the pictorial recipe below. Be careful to watch your loaf bake the first time in your oven. I have an electric oven and bake at 375 degrees F versus the suggested 400 in the original recipe. Oven temperatures can vary widely. I also use 1/2 cup of raisins and walnuts versus 1/4 cup of each in the original recipe.
STEP 1
Microwave 1/4 cup butter or butter-flavored shortening for 30 seconds
(watch closely to just melt)
STEP 2
Pour into melted butter 3/4 cup oat milk,
regular milk or favorite milk product
(almond milk with almond pieces is delicious)
STEP 3
Pour butter/milk mixture into the
bottom of bread machine bowl.
STEP 4:
Add 1/4 cup sugar, 1 teaspoon salt,
and 2 beaten eggs
STEP 5: Start bread maker
STEP 6:
Add 1/2 cup walnut pieces and 1/2 cup raisins
(I use muskat raisins)
STEP 7:
Knead a few minutes
on a lightly floured surface
STEP 8:
Form into a ball
STEP 9:
Press ball into a greased cake pan
and cover with a piece of plastic wrap
sprayed with oil to prevent sticking
Refrigerate overnight
Remove from refrigerator and
bring to room temperature.
The dough will rise one last time before baking.
Bake in a preheated 375 degree
oven for 30 minutes. Cool and slice. Freeze and toast later.