Belgian Raisin Bread
A classic Belgian raisin bread featuring sweet raisins and a tender crumb, perfect for breakfast or snacks, appealing to bread lovers and those craving a touch of sweetness.
Ingredients
Instructions
- Mix scalded milk, butter, salt, and sugar in a large bowl.
- Add beaten eggs to the mixture.
- Add a cup of flour, then the yeast in warm water, then the rest of the flour.
- Stir in raisins.
- Knead the dough and let it rise until doubled in size.
- Punch down the dough and knead again. Shape into loaves.
- Place the loaves into loaf pans.
- Let the loaves rise until doubled in size.
- Bake at 350°F for 35 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cinnamon or nutmeg to the dough. If you're out of raisins, dried cranberries or chopped dates can be excellent substitutes. Be sure to knead the dough sufficiently to develop gluten, which contributes to the bread's structure. Allow the bread to cool completely before slicing for the best texture. This recipe can also be adapted for a more savory version by omitting the sugar and adding herbs.
Serving Suggestions
Serve this delightful bread warm, slathered with butter or cream cheese for a delicious breakfast or snack. It pairs beautifully with coffee or tea. For a unique dessert, try serving it with a side of Molded French Cream or transform it into a Bread Pudding - Cuban Style for an indulgent treat. Enjoy it alongside fresh fruit or a light salad for a balanced meal.
Storage & Reheating
Store any leftover Belgian Raisin Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm slices in the toaster or oven for a few minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Belgian Raisin Bread contains roughly 1145 calories, with 5g protein, 30g carbohydrates, and 112g fat. It is a good source of protein (11% of the Daily Value), iron (11% of the Daily Value), and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 967mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour in this recipe. However, this may result in a denser bread, so consider adding a little extra liquid to maintain moisture.
What should I do if my dough isn't rising?
Ensure that your yeast is fresh and active. The warmth of the environment is also crucial; try placing the dough in a warm, draft-free area. If it's still not rising, the yeast may need more time or the water temperature might have been too hot, killing the yeast.
Can I add nuts or other fruits to the dough?
Absolutely! Chopped nuts like walnuts or pecans can add a nice crunch. You can also mix in other dried fruits such as apricots or figs. Just be mindful not to overload the dough, as this could affect its rising.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).