World Bread Day ’07 ~ Brown Sugar Raisin Bread


World Bread Day '07

I am probably the last person that needs a reason to bake a loaf of bread, but since today, October 16th, is World Bread Day, I figured it was a perfect day to celebrate those carbs and try another bread recipe! Thank you to Zorra for hosting this event and giving us all a reason to celebrate bread in all of its glory! Check out all of the different types of bread from all over the world in the roundup here.

For today’s event I decided to try Williams Sonoma’s Brown Sugar Raisin Bread recipe. It is one that has been circulating the food message board that I frequent and had received rave reviews, all rightfully so. This recipe was very simple to put together, the dough rose beautifully, and I had no problems to report. My only modification to the recipe was to use all dark raisins, instead of half dark and half golden. The bread has a wonderful flavor and is quite addicting! Needless to say, I definitely recommend this recipe!



Brown Sugar Raisin Bread

(Source: Williams Sonoma)

1 Tablespoon active dry yeast
3 Tablespoons granulated sugar
1-1/4 cups warm water (105-115 degrees)
1 cup warm milk (105-115 degrees)
3 Tablespoons unsalted butter, melted
1 Tablespoon salt
1 egg, lightly beaten
6 to 6-1/4 cups bread flour, plus more as needed
3/4 cup golden raisins
3/4 cup dark raisins

For the filling:
2/3 cup packed light brown sugar
mixed with 4-1/2 teaspoons ground cinnamon

In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1/2 cup of the water and stir to dissolve. Let stand until foamy, about 10 minutes.

In the bowl of an electric mixer fitted with the flat beater, combine the remaining 3/4 cup water, the milk, butter, the remaining granulated sugar, salt, egg and 2 cups of the flour. Beat on medium speed until creamy, about 1 minute. Add the yeast mixture and 1/2 cup of the flour and beat for 1 minute. Add the raisins, then beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.

Switch to the dough hook. Knead on medium-low speed, adding 1 Tablespoon at a time if the dough sticks, until smooth and elastic, about 4 minutes. Transfer the dough to a greased deep bowl and turn to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1-1/2 hours.

Lightly grease two 9-by-5-inch loaf pans.

Turn the dough out onto a lightly floured board. Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place each log, seam side down, in a prepared pan. Cover loosely with plastic wrap and let rise at room temperature until the dough is about 1 inch above the rim of each pan, 1 to 1-1/2 hours.

Preheat an oven to 350. Bake until the loaves are golden brown and pull away from the sides of the pan, 35 to 40 minutes. Turn the loaves out onto wire racks and let cool completely. Makes two 9-by-5-inch loaves.




9 Responses to “World Bread Day ’07 ~ Brown Sugar Raisin Bread”

  1. Deborah on October 17, 2007 at 12:55 pm

    I can see why you polished off half a loaf of this! It sounds wonderful!!


  2. katie102006 on October 17, 2007 at 1:01 pm

    Oh my gosh! This stuff is so addicting!! I LOOOVE it. Your pic is great too!!


  3. Amber on October 17, 2007 at 1:03 pm

    Looks wonderful!! I am planning on making it this weekend. Mmmmm bread. 🙂


  4. Melany on October 17, 2007 at 1:05 pm

    Looks great!! 🙂


  5. MrsPresley on October 17, 2007 at 7:09 pm

    mmmm.. this stuff is so good! i am tempted to make it again but think i may make cinnamon rolls first 🙂


  6. zorra on October 23, 2007 at 9:06 am

    Looks great! I would like to have a slice or two right now!
    Thx for joining WBD.


  7. Kate on February 28, 2010 at 6:36 pm

    I made this today! It’s only my second bread-making experience, (and I halved the recipe) but it was easy to follow. It came out amazing! We’re already through most of the loaf! I’m definitely going to try this recipe out again.


  8. Muna on March 7, 2011 at 8:26 pm

    This looks great. Can i halve the recipe? I am wondering if it would still be perfect. I have never baked bread before 🙂


    • Michelle on March 8th, 2011 at 1:45 pm

      Hi Muna, I have never halved this recipe, and sometimes yeast recipes can be finicky when scaled, but you could certainly give it a shot. If not, feel free to freeze one loaf until you’re ready to eat it!


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