Auntie Joans Raisin BreadIt’s snowing like crazy this year in Canada and my Auntie is tucked up in PEI all snug as a bug in a rug. She’s been baking quite a bit and she posted about her raisin bread on Facebook. Remember when I was craving raisin bread a few months ago and just broke down and bought some? It’s not even close, this is way better.

Auntie Joans Raisin Bread-2She credits Barb MacPhee (who is awesome and I haven’t seen her since I was so young, so I just want to put that in there). I believe my grandma made this recipe too but it wasn’t one she included in my “must have” notebook. It makes 3 loaves which is great to share since you are making bread anyway!

Auntie Joans Raisin Bread-3

Auntie Joan’s Raisin Bread

Ingredients

  • 7-8 cups of flour
  • 2 Tbsp instant yeast
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1 1/2 cups raisins
  • 2 eggs I used powdered egg replacer mixed with water per package directions
  • 6 Tbsp brown sugar
  • 6 Tbsp molasses
  • 6 Tbsp canola oil
  • 3 cups hot water from the tap

Instructions

  • In a large bowl mix flour, instant yeast, cinnamon, ginger, nutmeg and salt.Mix well and add raisins. Make sure raisins are well coated with flour and separated. Set aside.
  • In another large bowl, whisk together egg replacer, brown sugar, molasses, canola oil and hot water. Add the flour mixture to wet mixture and mix well.
  • Put out on floured board and knead for 10-15 minutes.Dough should be elastic and not sticky. Add flour while kneading if needed.
  • Place dough in a large greased bowl. Let rise till double in bulk.Then remove and put out on board and divide x3 and shape into 3 loafs.
  • Put in loaf pans and let rise double in size. Put in preheated oven at 350F. Bake for 45-60 min. If top of loaf starts turning too brown cover with foil till baking is complete.
  • Bread is done when it sounds hallow when top is tapped. Bake and enjoy!
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