Saturday, October 12, 2013

Brown Sugar Raisin Bread (Williams-Sonoma)

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I wanted to bake raisin bread for ages! I used to bake bread but not with raisins inside. The reason is my family especially kids dislike raisins in their bread. They sure will remove the raisins one by one if happen serving to them :P

I’m happy to see this Bake along #53 is brown sugar raisin bread recipe. It tells me not to wait anymore :D So I baked it and enjoy it as my tea time break!

I accidently added too much water and gave me very sticky dough. I have no choice but to proceed with the proving stage and hopping the dough not as sticky as it was after proving. Magic didn’t happen to this dough:D So I have no choice just shape the dough as much as I can. Despite not so looking shape the bread texture is soft and spongy. It is best to consume on the same day. I used 350g from the dough for brown sugar raisin loaf and the rest make into buns for burger meal.

Baked with half of the recipe; yields about 850g dough
Brown Sugar Raisin Bread
480g bread flour
½ tablespoon instant yeast
1½ tablespoons granulated sugar
1 teaspoon salt
1 egg
1 cup water (mistaken used 1¼ cups water and result very sticky dough)

1½ tablespoons grapeseed oil

*With 350g bread dough make brown sugar raisin bread with added the following:
Handful of black and golden raisins
2 tablespoons light brown sugar
1 teaspoon ground cinnamon

Methods: (with stand mixer)
1. Place all ingredients (except oil) into kneading bowl. Knead until form dough. 

2. Add oil and continue knead till the dough can be stretched to form a "window panel". Cover and leave aside to rest for 1 hour and 15 minutes.

3. Turn dough out onto a well-floured work surface. Weight 350g of dough for brown sugar raisin loaf. Keep the rest for buns
~Brown sugar raisin loaf
Add in raisins into dough and mix to combine. Roll out the dough into rectangle and sprinkle mixture of brown sugar and cinnamon on top. Roll up like a Swiss roll and place on lined baking pan to prove.

4. Leave the shaped bread to rise about 45 minutes.

5. Apply egg white. Bake in preheated oven at 160C for about 25 minutes. For buns, I baked about 12 minutes.

I'm linking this post to Bake-Along #53 hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Frozen Wings.


  1. Hi Vivian,
    Your bread looks so soft and moist! Lovely!
    I love raisins in breads too.
    A great idea to make the rest into burger buns for the kids. So you get to enjoy the one with the raisins all to yourself! :)
    Thanks for baking along with us!

  2. Wow!
    This recipe sounds interesting..
    and I am damn sure this gonna taste awesome..
    Gonna make this recipe in this weekend..
    thanks for sharing

  3. Lovely! Your loaf looks sooo fluffy!

  4. i actually like raisins in bread but i do not know why i seldom bake them in breads..i also did not use up all the water in the recipe but at least i think wetter is still better than drier...thx for trying out this recipe and linking to bake along.

  5. Hi Viv,

    We like raisin bread but not too much :p

    You are right that this bread is best consume on the same day of the bake. It is spongy but drier on the next day... Mine is also the same.


  6. I love this bread too, too bad it wont stay as soft til the next day
    microwave or toast it do help, though :P


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