Hot Tea And Raisin Bread

Sunday afternoon and time for tea. It just seems the right thing to do. On a cold Sunday afternoon. With raisin bread. So comforting.

The raisin bread is busy rising. I use a bread maker from start to finish. Che and I have not regretted buying this wonderful machine. The recipe is simple – it’s not my original but the one that comes with the bulk packs of sticks of 7g dry yeast.

Rising raisin bread – that’s quite a mouthful and it’s not even baked yet…
©2017 Regina Martins


  1. 125ml lukewarm water (1/2 cup)
  2. 80ml lukewarm milk (1/3/ cup)
  3. 1 large egg, beaten
  4. 5ml salt (1 ts)
  5. 60ml sugar ( 4 tbsp)
  6. 60 g butter, cut into pieces
  7. 420g cake flour (3 1/2 cups)
  8. 7g dry yeast
  9. 140g raisins (200ml)
  10. Milk to brush
  11. Sugar to sprinkle

Method – step 1:

  • Place ingredients 1 to 8 – in the order written above – into the bread machine pan (make sure the paddle is in position and secure) – the first time I made bread I forgot to put in the paddle and was quite surprised when the ingredients weren’t mixing.
  • Select setting 5 or sweet setting on your machine. Select loaf size (900g/1lb/1.5lb – I chose a 1lb loaf) and colour setting.
  • Press start.

Method – step 2:

  • When the ingredients have mixed well and the machine beeps to indicate it is going to start the knocking down stage and that new ingredients can be added – open the lid and add the raisins.

Method – step 3 – it’s optional but I like to add it:

  • When the time shows 1h15 on the machine open the lid and brush the top with milk and sprinkle with sugar for a golden crust.

And there you have it. Wait for the machine to finish, let it cool only a bit, about 10 minutes or so, turn out the loaf and enjoy. With hot steaming tea.

It’s risen nicely
©2017 Regina Martins

The recipe recommends to glaze the loaf with a sugar water mix for a shiny finish but I don’t do this, the sugar sprinkles are enough. It’s not meant to win any looks competitions. But it does look good, don’t you think?

Already and sliced
©2017 Regina Martins


2 thoughts on “Hot Tea And Raisin Bread”

  1. Y.U.M! I had a bread machine at one time. Think I’d like the newer ones like yours that bake the bread sideways not longways.

    1. Apologies for going dark this week and only responding to your comment now.
      I can’t imagine how the bread would be baked longways – did you insert the pan like as in an oven?

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge