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This soaks the raisins in warm water briefly before folding them into the dough, which plumps them back up so they bake into soft, juicy bites instead of drying out further in the oven's heat. Toasting the walnuts beforehand deepens their flavor, giving the finished loaf a richer, nuttier bite than simply folding them in raw.
Per serving
210kcal
Calories
5g
Protein
33g
Carbs
7g
Prep Time
25 min
Cook Time
40 min
Servings
12 people
Difficulty
medium
Fat
2g
Fiber
9g
Sugar
Follow step-by-step with voice guidance.
In a small bowl, cover the raisins with warm water and let soak for 10 minutes, then drain well.
In a large bowl, combine the flour, yeast, sugar, and salt.
Add the warm milk and butter, and mix until a shaggy dough forms.
Knead for 8 to 10 minutes, until smooth and elastic.
Gently knead in the drained raisins and toasted walnuts until evenly distributed.
Place the dough in an oiled bowl, cover, and let rise for 1 to 1.5 hours, until doubled.
Punch down the dough and shape it into a loaf, placing it in a greased loaf pan.
Cover and let rise for 45 minutes, until it crowns above the pan.
Preheat the oven to 190°C (375°F).
Bake for 35 to 40 minutes, until deeply golden and it sounds hollow when tapped.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool before slicing.
Soak the Raisins First: A quick soak in warm water plumps them back up, keeping them soft and juicy once baked rather than dry and chewy. Toast the Walnuts Beforehand: A few minutes in a dry pan brings out a deeper, richer flavor than adding them to the dough raw. Knead the Mix-Ins In Gently: Working them in during the final stages of kneading distributes them evenly without overworking the dough.
Raisins can pull moisture out of the surrounding dough as they bake, so soaking them beforehand plumps them up and keeps them soft and juicy in the finished loaf instead of dry and hard.
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