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Homemade raisin bread (yeast free)
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This family favourite is filled with juicy raisins and is easy to make. Make two and freeze one for later.
It is yeast free and can be made gluten and lactose free.
Raisin bread is great for for breakfast
35 minutes (including 30 minutes to soak raisins)
1 raisin bread
1 1/2 cups raisins (or sultanas)
1 1/2 cups boiling water
2 1/4 cups self raising flour (gluten free if required)
1/2 cup sugar
1 tsp baking powder
1/8 tsp salt
2 tsp cinnamon
1 cup milk (lactose free if required)
1/4 cup olive oil (or melted butter or nuttelex)
Butter, nuttelex or jam to serve (optional)
Line a 12 cm x 23 cm loaf tin with baking paper.
Place the raisins and boiling water in a bowl. Stand for 30 minutes.
Rehydrate the raisins before adding to the mix
Preheat the oven to 180 degrees.
In a large bowl whisk the self raising flour, baking powder, salt, sugar and cinnamon.
Make a well in the centre of the flour, drain and then pour the raisins into the centre. Stir until combined.
Whisk the milk, eggs and oil. Add to the flour and raisin mixture. Stir to combine.
The raisin bread dough
Transfer the dough to the loaf tin.
Bake for 35-40 minutes until the bread is golden and a skewer comes out clean.
Cool in the tin.
Slice and enjoy!
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