Golden raisins and lightly toasted walnuts make a delicious Walnut Raisin Bread you can slice and butter or make some remarkable French toast! This recipe and post was originally published in 2011 but has been remade over time and rephotographed in 2016. This is a recipe I still use in my own kitchen and I’m so happy to share it with you.
I do not care for raisins. Not one bit. I hate them, loathe them run from them. So I used golden raisins to see if they would be less offensive to me. Ever since making this walnut raisin bread, I’ve been eating this bread non stop. Raisins and all!!! I paced myself with the brioche I made a few weeks ago by being the poster child of self-control but I’ve eaten an embarrassing amount of this bread.
I’ve been baking this bread recipe four days in a row to get this recipe right and I am proud to share this with you!
written by Dionne Baldwin, adapted from the Bread Experience
In a large mixing bowl combine and set aside:
- 3 1/4 cups flour – I recommend good quality bread flour
- 2 large eggs, beaten
- 3 tablespoons butter melted and slightly cooled
- 3 tablespoons sugar
In a separate bowl combine:
- 1 cup milk, room temperature
- 3 1/2 teaspoons of yeast
- 1 teaspoon salt
You will also need to keep handy:
- approximately 3 tablespoons of room temperature water
- 3/4 cup of golden raisins, soaking in water
- 3/4 cup chopped walnuts
Stir your milk mixture until salt is mostly dissolved. The yeast will not completely dissolve and that’s just fine.
When your salt seems to have dissolved add your milk mixture to your flour mixture. If you are using a mixer, use your dough hook and mix until dough forms. You may need to add anywhere from 1-3 tablespoons of that lukewarm water. Keep mixing and the water will be incorporated into your dough. If the dough is too dry, you will see the flour is not completely mixed or the dough is completely sliding along the edges of your bowl. We are going for a slightly wet dough but a little water goes a long way so add it 1/2 tablespoon of water at a time and wait about 20 seconds and add a little more if you need to. 🙂 If your dough is too wet it will completely stick to the sides of the bowl. You can fix this by adding a teaspoon of flour at a time. When your dough has come together and seems to be the right consistency, knead for approximately 5 minutes. You may see parts of the dough stick to your mixing bowl from time to time.
Lightly oil a large bowl and set aside. When the dough is done kneading, add your walnuts and drain your raisins before you add them. A little water on the raisins is o.k. you don’t have to completely dry them. Mix in your goodies using your mixer if you wish, but I had better luck when I kneaded them in by hand.
When your goodies are mixed into the dough, form a ball and place in your oiled bowl.
Flip the dough over so it’s coated with oil and cover. Set in a warm place and let your dough rise until doubled in size, about 1 1/2 hours.
Divide dough into 3 or 4 equal sizes depending on the size of loaves you want. Prepare a pizza peel or large cutting board by sprinkling with corn meal. Roll dough under itself to form a ball or flatten into a rectangle and tri-fold. If you chose the tri-fold, push the edges down to give the ends a nice, sealed look. Only prepare enough dough that can fit on your baking sheet or pizza stone. You can gently de-flate the remaining dough and wrap with plastic and set it in the fridge. (I left dough in the fridge overnight and baked it the next morning and it was great!)
After the dough is nearly finished rising, preheat your oven (with your pizza stone in it) to 350 degrees. Make a slit down the middle of your loaf or an “x” in the center of your ball with a really sharp knife.
Bake for 30-35 minutes if baking 4 small loaves or 35-40 minutes if baking 3 larger loaves. Actual bake time may vary. When the top of your bread is golden brown and you can tap the end of the bread and hear a hollow sound the bread should be done.
While bread is hot, brush milk over the loaves to make a beautifully golden soft crust. Let bread cool before you slice and eat!
I baked these in a loaf pan and we had sandwiches with this bread. This bread is out of this world amazing. I hope you try it and love it!
Want more bread recipes?