- Rating:
- Servings:
- 18 (1¾ pound loaf)
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 6 1/2 ounces Water
- 2 packages Active Dry Yeast
- 1 1/4 ounces Granulated Sugar
- 1 ounce Canola Oil
- 1 Egg
- 1 pinch Kosher Salt
- 1 pound All-Purpose Flour
- 1 3 ounce package Thompson Seedless Raisins
Directions
In a large bowl, dissolve the yeast in the water and then add the sugar. Mix in the egg and oil. Add the flour, raisins and the salt and knead for 8-10 minutes. Cover the dough with plastic and let it rise for 20 minutes. Punch down the dough to release the air. Divide the dough into three equal parts. Roll the dough into long ropes and braid it. Place the braided dough onto a sheet pan with parchment paper. Set aside to proof for 15 minutes. Bake the bread in a 350ºF preheated oven until golden brown.
Note:
If you are adventurous, try making a 5 or 7 braid loaf.
