ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raisin-Honey Milk Bread

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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).

  3. 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.

  4. Preheat oven to 350°.

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