My earliest memories of raisin bread involve tearing off the top crust to eat the icing and throwing out the rest of the slice. My brothers did the same, so my dad stopped buying it. It just wasn’t very good.
I won’t duplicate his recipe here; you can get it from Artisan Breads Every Day or from his Craftsy class, which is worth purchasing if you want to learn how to make delicious bread and pizza at home. The main difference between the savory focaccia recipe and the raisin bread recipe is that you have to use a little more water in the raisin bread dough to plump up the dried fruit.
For these loaves, I used a combination of dried cranberries, raisins, and dried cherries.
|Dough ready for overnight rise|
The recipe makes three 9-inch loaves (or discs) of raisin bread, and requires cake pans, parchment paper rounds, and a little oil to drizzle on top of the dough to help in shaping. I used a combination of vegetable and canola oil.
|Portioned, cold dough|
|After the first dimpling|
|After the third and final dimpling; ready for a rise|
|Baked and cooling – note the bubbles|
|Iced and ready to eat|
|The obligatory close-up|