This is the Braided Sweet Raisin Loaf recipe.
- Prep: 1 h 5
- Cooking: 25 min
- 4 cups (1 L) Five Roses unbleached bread flour (or All Purpose White or Never Bleached Flour)
- 1/2 cup (125 mL) sugar
- 2 pkgs (1/4 oz / 8 g) Instant yeast quick rise
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) warm Milk
- 1/4 cup (60 mL) butter softened
- 3 eggs beaten
- 1 cup (250 mL) sultana raisins
- 2 tbsp (30 mL) corn syrup
- 2 tsp (10 mL) butter
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Combine flour, sugar, yeast and salt in a mixer fitted with a dough hook. Add milk, butter and eggs; beat well for 2 minutes. Knead in raisins with your hands for about 5 minutes or until dough is smooth and elastic.
Cut dough into three equal pieces. Roll each piece into a 14-in (35 cm) long cylinder. Squeeze ends of cylinders together and braid tightly. Squeeze loose ends together and tuck under loaf. Transfer to a baking sheet lined with parchment paper. Cover loaf loosely and let rise for 45 minutes or until double in bulk. Preheat the oven to 375 °F (190 °C).
Bake for about 25 minutes in centre of preheated oven or until hollow sounding when tapped. Let cool for 10 minutes.
Stir butter with corn syrup and brush evenly over warm loaf. Cool completely on a rack before slicing.