Cottage Recipe: Raisin Bagel Bread (BreadMachine)
April 8, 2008 by Fru-Gal
May 2020
I have revisited this recipe in the bread making frenzy of Coronavirus isolation. I find I prefer the addition of a bit more yeast and sugar, and have updated the recipe to reflect that.
Cheers! Lisa
I have been enjoying Mary’s Frugal Tips discussion at OwlHaven, and decided to respond to Shana’s request for bread machine recipes with this beaut that I got from my sister-in-law Sue. This bread is made on the dough cycle, then plopped onto a sheet of parchment and into a cold oven, set to 350 degrees. It has a chewy, bagel-like texture that makes it great for the toaster.
TIP: Brushing the loaf a few times with water while it is baking also adds some moisture to the oven and gives the bread a slightly glossy, less floury finished appearance.
RAISIN BREAD (Bread Machine dough cycle to oven)
1 cup + 2 Tbsp. water
2 Tbsp oil
2 Tbsp sugar (or 3 for a sweeter loaf)
1 tsp salt
3 cups flour
2 tsp yeast
1 tsp cinnamon
3/4 cup raisins
Note that if you put all ingredients in your machine at the start, the raisins get a bit beaten up. If you can drop them in about half way through the mixing stage, you will get a prettier product, though if you wait too long, the raisins don’t distribute evenly through the bread (Is it just my machine?) Many machines now sound an alert for the ideal time to add in fragile ingredients.
Once you have lightly shaped your finished dough on a parchment-covered baking sheet, pop it into your cold oven on a middle rack and set the oven to 350 degrees and the timer for 35 minutes. once done, allow to cool before slicing, if you can bear to wait.
Let me know how you like it.
Posted in blogs and bloggers, favourite things, recipes, Uncategorized | Tagged bread machine, cottage favourites, frugal tips, raisin bread, recipes | 10 Comments
10 Responses
on April 8, 2008 at 2:13 pm | Reply
shanaLisa, thanks for the yummy sounding recipe! A few questions for you. I don’t have a bread machine, but I do have a Kitchen Aid mixer with a dough hook. Will that work? Also, do I need to put the dough on an open baking sheet, or can I do it in loaf pans?
Shana
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on April 8, 2008 at 2:28 pm | Reply
cottagerswifeThough I have never tried it, I don’t see any reason why this recipe wouldn’t work using traditional bread making techniques or a dough hook.
Baking on a sheet gives the bread more of an ‘artisan’ look and saves washing up the pan, but has no other advantages that I know of. Good luck!
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on April 16, 2008 at 5:29 pm | Reply
SadieOOh, this sounds delicious! Thanks for sharing the recipe!
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on October 1, 2008 at 4:46 pm | Reply
LoriDelicious bread! I love that I can take it out of the bread machine and put it right in the oven to bake. I set my bread machine to make the dough first thing in the morning, then wake up and bake it. We have warm, fresh, delicious bread for breakfast. My girls love it!
I used 2 C bread flour and 1 C whole wheat flour the last time I made it and it was delicious!
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on October 1, 2008 at 6:21 pm | Reply
cottagerswifeGlad you liked it Lori! Its great to get some feedback on a recipes so I know they it is working out right.
I will be sure to try your whole wheat flour substitution next time I bake this. Cheers!LikeLike
on May 3, 2009 at 4:04 pm | Reply
LoriHi Again!
I still make your bread almost every week, but mine is very flat compared to the loaf in your picture. I usually use 2 cups of white bread flour and 1 cup of whole wheat bread flour, but I’ve tried different variations (regular white flour, regular whole wheat flour, etc.) and it does not seem to rise like yours.
Any suggestions?
Thank you!
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on May 3, 2009 at 8:47 pm | Reply
cottagerswifeHi Lori. I always get exactly the same result so I am puzzled. My bread machine recently packed it in and I have opted for a kitchen aid mixer – though I still have a bread machine at the cottage and plan to post an amazing Cinnabon recipe soon – so check back.
I will make this bread again this week, which will give me a chance to ponder your problem, and I will reply again then. In the meantime – I am wondering where you keep your yeast? I always keep it in the fridge, and I buy in relatively small quantities, considering how much baking I do. I buy Fermipan 450 gram packages. If you are buying larger quantities, which are admittedly a better value – or not keeping your yeast in the fridge, this could be impacting on your results. I’ve heard that elevation may also play a role. I am roughly 200 ft above sea level in my city home, and about 20 ft above sea level at the cottage. If you are at a higher elevation, you might want to throw in an extra 1/2 tsp of yeast. In fact, this can’t possibly hurt, so, regardless of your elevation, give it a try and let me know if you get a better result. I’m really interested in the results other people acheive with my recipes, so thanks for getting back to me. Cheers. Cottager’s Wife – aka LisaLikeLike
on January 17, 2010 at 1:40 pm | Reply
green recipesI love food that makes me smile, full of colors and passion. Thank You!
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on July 6, 2010 at 7:04 pm | Reply
susanRecently inherited my sister-in-laws bread machine and have been in a baking frenzy. This recipe has been a FAVORITE!!! Made 3 loaves just this week-end and gave away 2…they loved it!!! Thank you.
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