Ingredients

3/4 cup warm water

3/4 cup warm milk

10 g (2 tsp) instant yeast

2/3 cup sugar (white or brown sugar)

3-4 cups white flour (cake, all-purpose, or bread flour)

1 tsp salt

1 tsp ground cinnamon

1/8 tsp nutmeg

1/2 tsp ground ginger

1/3 cup butter or oil (room temperature butter preferred)

1 cup raisins

1 egg (beaten, for egg wash, optional)

Instructions

Step 1: In a small bowl, whisk together the warm water, warm milk, sugar, and instant yeast. Let it sit for about 10 minutes until the mixture becomes foamy.

Step 2: In the bowl of a stand mixer fitted with the dough hook, combine the flour, ground cinnamon, nutmeg, ginger, and salt.

Step 3: With the mixer running on low, gradually add the yeast mixture to the dry ingredients and allow it to combine.

Step 4: Add the butter or oil and continue to knead. Slowly add additional flour, about one-third cup at a time, until the dough is smooth and slightly sticky.

Step 5: Fold in the raisins and knead for another minute until the dough pulls away from the sides of the bowl.

Step 6: Cover the dough with plastic wrap or a damp towel and allow it to rise in a warm place for 1 hour until doubled in size.

Step 7: (Optional hand method) Mix all ingredients in a large bowl until a shaggy dough forms, then knead on a floured surface until smooth and soft. Place in a greased bowl, cover, and let rise for 1 hour.

Step 8: Once risen, turn the dough onto a lightly floured surface and flatten into a large rectangle. Press any loose raisins into the dough, then roll it tightly into a log. Pinch the seam to seal.

Step 9: Transfer the dough to a greased loaf pan lined with parchment paper. Cover and let it rise again for 30-45 minutes in a warm spot while you preheat the oven to 180°C (350°F).

Step 10: Brush the loaf with the beaten egg wash if using. Bake for 30-45 minutes until golden brown and risen. If the bread browns too fast, cover loosely with foil and continue baking. The bread is done when it sounds hollow when tapped on the bottom.

Step 11: Remove from oven and brush the crust with melted butter if desired. Let the bread cool completely before slicing.

Tips & Variations

Use brown sugar instead of white sugar for a richer, caramel flavor.

Add chopped nuts, such as walnuts or pecans, along with the raisins for extra texture.

If you prefer a glaze, brush the cooled loaf with a simple mixture of powdered sugar and milk instead of butter.

For a dairy-free version, substitute milk with almond or oat milk and use oil instead of butter.

FAQs

Can I use fresh yeast instead of instant yeast?

Yes, but fresh yeast requires proofing in warm water and may need slightly longer rising times. Adjust quantities according to package instructions.

What can I use if I don’t have a stand mixer?

You can mix the dough by hand in a large bowl and knead on a floured surface until smooth and elastic. It takes a bit more effort but works perfectly well.