Low Sugar Raisin Bread

What started off as a "I'll make it up as I go along" recipe, turned out to be a delicious delight!

Here's the true story. I hate wasting food or throwing anything out. I had a gallon of milk in the fridge that was expiring that day. I've always heard baked goods come out a little bit better with buttermilk or sour milk and I figured this was the perfect time to put the theory to test. 

Guess what, delicious, all the way around.

The recipe calls for a quart of milk which means many many loaves or rolls! It's perfect for large families and you can use this loaf for days to come to create the best tasting french toast!

Raisin Bread

1 quart warm milk

1 stick unsalted butter

1 egg

 ¼ cup sugar

1 heaping TBspoon dry yeast

7+ cups flour

Raisins

Combine the milk, sugar, 1 egg, butter, and yeast.

When the mixture starts to become frothy, the yeast has been activated and you can start adding flour, one cup at a time. You may need more or less, so do not add it all at once.

Once you have a soft dough, roll it out into a 1 cm layer.

(Try to keep a rectangular shape.)

Add raisins throughout. You can add a cinnamon & butter mixture at this point too!

Fold into a roll.

Cut 4 inch sections and place into a baking pan of choice.

Allow to rise for 2 hours, add egg wash before baking.

Bake at 350 until golden brown, approximately 45 mins.

I hope you give this delicious loaf a try!