It is one of my favourite bread since I was kid. Now it is such a grateful skill that I can bake my own bread.

Have I mentioned I’ve tried to make yeast bread over the last 35 years and failed miserably? Well, I have. I’ve followed recipes down to a T. Failure! I’m thinking I’m making it harder than it has to be. I know there’s a lot of ‘feel’ to it. I introduced my grandson to cinnamon raisin bread and the smell alone, from the toaster, was all it took to sell him hard. It’s expensive stuff right now!! 5 bucks a loaf? And the loaves are dinky. Delicious, but dinky. I went in WITHOUT a recipe except my own little quick hot roll recipe, and made 2 loaves for Pennie’s, literally. I even used whole wheat flour and golden raisins. It can be made with either flour. I like the fiber in whole wheat.

I wanted to eat a raisin bread full of raisins!In the spring and and fall, you can follow the recipe directions and use water at the directed 90℃ temperature and cold milk.In winter, warm the milk (if you combine the warm water and milk, it should be about 25℃).In the summer, use 50 g of hot water to rehydrate the raisins and then use 50 g cold water and cold milk in the bread maker. Recipe by ducksoup

How to make Soft, Moist, and Chewy Raisin BreadIt's an all-in-one mix method that puts butter in advance! This raisin bread is sweet and delicious and is going to keep you satisfied for a long time. You should just try it!

I thought about using the fermented raisins in bread since I didn't want them to going to waste.The bread rising process takes a lot of time, so I recommend doing some preparations at night and doing the rest in the morning. (If you do everything the same day, you'll get tired of waiting.) For 8 petite raisin bread rolls. Recipe by Chibato

The raisins go really well with the kabocha squash. There are plenty of kabocha bread recipes, but there aren't really any breads with such a nice color.It is made with 50% kabocha squash, and turned into a satisfying pumpkin squash bread.I think 60 g of raisins is the best.If you like raisins, you can increase the amount but the taste of the raisins will increase and weaken the taste of the pumpkin.To keep the pretty color, I left out the skin of the kabocha. Recipe by pizzacrust