Raisin-Honey Milk Bread

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Raisin-Honey Milk BreadRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
The fat from the whole milk keeps the bread moist, and its natural sugars (along with the honey) create a golden crust.
16 servings (serving size: 1 slice)


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1 cup warm whole milk (100° to 110°)
1/4 cup honey, divided
1 package dry yeast (about 2 1/4 teaspoons)
2 large egg yolks, lightly beaten
3 1/2 cups all-purpose flour, divided (about 15 3/4 ounces)
1 cup raisins
1 teaspoon salt
Cooking spray


Combine milk, 1 tablespoon honey, and yeast in a large bowl, stirring with a whisk; let stand 5 minutes. Stir in remaining 3 tablespoons honey and yolks.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 3 cups flour, raisins, and salt in a large bowl. Add milk mixture, stirring until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 75 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Shape dough into a (9 x 4-inch) oval; place dough oval on a baking sheet coated with cooking spray. Cover and let rise 55 minutes or until dough is doubled in size.

Preheat oven to 350°.

Bake at 350° for 30 minutes or until browned and loaf sounds hollow when tapped. Cool on a wire rack 20 minutes before slicing.

Created date

April 2007

Nutritional Information

Calories 160
Caloriesfromfat 8 %
Fat 1.4 g
Satfat 0.5 g
Monofat 0.4 g
Polyfat 0.2 g
Protein 4.1 g
Carbohydrate 33.3 g
Fiber 1.5 g
Cholesterol 27 mg
Iron 1.7 mg
Sodium 158 mg
Calcium 27 mg