This quick bread goes really well with a bowl of hot soup or long-simmered stew.
- Prep: 20 min
- Cooking: 50 min
- 3 tbsp (45 mL) brown sugar
- 1 1/2 cups (375 mL) Milk
- 1/2 cup (125 mL) plain Yogurt
- 4 cups (1 L) unbleached bread flour
- 1 tbsp (15 mL) baking powder
- 3/4 tsp (4 mL) baking soda
- 1 tsp (5 mL) salt
- 1 cup (250 mL) raisins
Preheat oven to 350°F (180°C).
In a bowl, combine brown sugar, milk and yogurt.Set aside at room temperature.
In a second bowl, sift flour, baking powder, baking soda and salt.
Make a well in the dry ingredients and pour the liquid ingredients into it. Mix with a wooden spoon.
Add raisins and mix well.
Turn the dough out on a work surface and knead 1 minute.
Divide the dough in half and shape each piece into a ball. Place on a parchment-lined baking sheet.
Using a serrated knife, cut a deep X in the top of each loaf.
Bake in the middle of the oven for about 50 minutes or until a paring knife inserted in the centre comes out clean.
Transfer to a rack and cool 15 minutes before serving.
If your raisins are very dry, plump them in boiling water and drain before adding them to the dough.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||13 % / 138 mg|