Raisin-Honey Milk Bread

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.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 8%
  • Fat: 1.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.1g
  • Carbohydrate: 33.3g
  • Fiber: 1.5g
  • Cholesterol: 27mg
  • Iron: 1.7mg
  • Sodium: 158mg
  • Calcium: 27mg

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

Preparation

  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.
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