How to Create the Perfect Raisin Bread in a Dutch Oven
You might be wondering if you should make raisin bread in a Dutch oven. There are a few good reasons! For starters, this type of oven will give your bread a crispy crust, which is always a nice touch. Additionally, a Dutch oven is great for anyone who wants to learn how to make this classic bread in an oven that will give it a perfectly consistent texture. Finally, raisin bread is a delicious and hearty treat that everyone will love, so don’t hesitate to give it a try!
The most common challenge people seem to have with this recipe is figuring out how to make raisin bread in a Dutch oven. It can be tricky to get the hang of at first, but once you do, it’s a breeze! The other challenge people often face is getting the timing right – raisin bread can take a while to bake, so you’ll need to be patient. But the end result is definitely worth it, so don’t give up!
You might be struggling to make raisin bread in a Dutch oven. I know the feeling, it can take some time to get used to. But don’t give up! It’s worth it when you finally figure out how to make raisin bread in a Dutch oven and your family loves the final product. Let me show you what I mean…
What is a Dutch Oven
A Dutch oven is a type of oven that is made from cast iron. It is often used for baking bread, as the cast iron creates a crispy crust. Dutch ovens can also be used for other dishes, such as casseroles or stews. They are a great choice for anyone who wants to learn how to make classic bread or other dishes in an oven that will give them a perfect texture every time.
Related read Can you Make Bread in an Oval Dutch Oven
Why use a Dutch Oven to make raisin bread
There are a few good reasons to use a Dutch oven to make raisin bread! For starters, this type of oven will give your bread a crispy crust, which is always a nice touch. Additionally, a Dutch oven is great for anyone who wants to learn how to make this classic bread in an oven that will give it a perfectly consistent texture. Finally, raisin bread is a delicious and hearty treat that everyone will love, so don’t hesitate to give it a try!
Related read How to Make Bread in a Cast Iron Dutch Oven
Recipe for Raisin Bread in the oven
Making raisin bread in an oven can be a daunting task, but with the right recipe, it can be a breeze. This recipe for raisin bread will walk you through the steps of creating a delicious and hearty bread that is perfect for any occasion. Let’s pull out that Le Creuset Dutch oven, or any Dutch oven, and get started.
Ingredients
The simple pantry ingredients to bake raisin bread are white all-purpose flour, water, salt, brown sugar, yeast, and raisins.
Feel free to add in or remove ingredients as desired. This recipe is a great base for raisin bread in a Dutch oven.
Instructions
Combine water, yeast, and sugar then let sit for two minutes to allow the yeast to activate.
In a large bowl, mix together the flour, salt, yeast, and sugar. Make a well in the flour and add the water into the large bowl as well and mix everything together with a wooden spoon dough hook.
Add your raisins into the bowl and knead them throughout the dough so they are evenly distributed throughout the loaf.
On a lightly floured surface, with floured hands, knead the dough for 5-10 minutes, or until smooth and elastic. If needed, add more flour as you go.
Once combined return to a floured mixing bowl cover, and allow it to rise for 1-2 hours, or until double in size.
Preheat your oven to 450 degrees Fahrenheit.
With floured hands shape your dough into the shape of your Dutch oven. Ensure the Dutch oven is greased, you can also use parchment paper and place it inside and cover.
Bake for 30 minutes, remove the lid after 30 minutes and bake for a further 10 minutes or until golden brown on top.
Remove from oven and allow to cool before eating. Enjoy!
Related read How to Stop Dutch Oven Bread from Sticking
Recommended Recipe: A quick and easy bread recipe you might enjoy is my Quick Dutch Oven Bread Recipe
FAQs
What is the best type of yeast to use for raisin bread?
Active dry yeast, instant yeast, or rapid rise are all great choices for raisin bread! It’s also worth mentioning that active dry yeast needs to be activated before you can use it in the recipe, while instant and rapid-rise yeasts don’t need to be activated at all. All three of these will give your raisin bread a crispy crust every time though, so they’re all great options!
Is it hard to make raisin bread in a Dutch oven?
It’s not always easy to make this classic loaf in an oven that will give it a crispy crust, but you do figure out how to do it. Don’t give up if you’re struggling, as this recipe is a great starting point! Just remember that practice makes perfect, so keep at it and you’ll get the hang of it in no time.
What other ingredients can I add to my raisin bread?
Some good additions to this classic loaf include chocolate chips, dried fruit such as apricot or cranberries, nuts like walnuts or pecans, and cinnamon for an extra kick. The possibilities are endless when it comes to adding ingredients to your raisin bread! Feel free to experiment with different combinations until you find one that you love!
What temperature should I set my oven at when baking raisin bread?
Most ovens need to be set at 450 F for bread, but it’s worth double-checking your manual or asking an expert if you’re unsure. Raisin bread is best when cooked at 450 degrees Fahrenheit, which gives the outside of this hearty treat a crispy crust and ensures that the inside has a perfectly consistent texture!
How do I store raisin bread?
Keep your raisin bread in an airtight container or bag at room temperature; even after cooling, this classic loaf will last for about 3-4 days before it starts to go stale. Alternatively, slice it up and freeze any leftovers you might have using freezer bags – just remember to defrost it first if you plan on enjoying your raisin bread fresh
How long should my raisin bread bake?
Your raisin bread should bake for around 30-40 minutes before you remove the lid and continue baking for an additional 10 minutes or so. Since every Dutch oven is different, ensure you keep an eye on your raisin bread to make sure it doesn’t burn!
Best Dutch Ovens for Baking Bread
Check out my favorite Dutch ovens for baking bread, there is one for every kitchen and budget…
- Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt.
- Staub Cast Iron Round Cocotte, 5.5-quart
- Lodge Color Enameled Cast Iron Dutch Oven, 6-Quart
- Bruntmor, Enameled Cast Iron Dutch Oven Casserole Dish 6.5 quart
- Crock-Pot Artisan Round Enameled Cast Iron Dutch Oven, 7-Quart
Raisin Bread in a Dutch Oven
Raisin bread with a moist center and a crisp crust!
Ingredients
- 3 cups of white all-purpose flour
- 1 1/2 cup of water
- ½ teaspoon salt
- ½ cup of brown sugar
- 1 1/2 teaspoons yeast
- 1 cup raisins
Instructions
Combine water, yeast, sugar and let sit for two minutes to allow the yeast to activate.
In a large bowl, mix together the flour, salt, yeast, and sugar. Make a well in the flour and add the water into the large bowl as well and mix everything together with a wooden spoon dough hook.
Add your raisins into the bowl and knead them throughout the dough so they are evenly distributed throughout the loaf.
On a lightly floured surface, with floured hands, knead the dough for 5-10 minutes, or until smooth and elastic. If needed, add more flour as you go.
Once combined return to a floured mixing bowl cover, and allow it to rise for at 1-2 hours, or until double in size.
Preheat your oven to 450 degrees Fahrenheit.
With floured hands shape your dough into the shape of your Dutch oven. Ensure Dutch oven is greased, you can also use parchment paper and place it inside and cover.
Bake for 30 minutes, remove the lid after 30 minutes and bake for a further 10 minutes or until golden brown on top.
Remove from oven and allow to cool before eating.
Notes
Serve with lashings of butter.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 219Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mg
Nutritional details are calculated from the ingredients used in this recipe. You should calculate nutritional values based on ingredients you have access to.
One-Pot Cooking Rocks
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances.
Questions? Reach out to Michelle at [email protected]