Best 4 Low Fat Raisin Bread Recipes

RAISIN BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center.
• In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.

CLASSIC RAISIN BREAD

Steps:

• Scald the milk: Heat the milk in a small saucepan on the stove-top until it reaches 181F. (If you don't have a thermometer, this will be when the milk starts to steam and small bubbles form around the edges. Pour milk back into the measuring cup and let stand until cooled to lukewarm or about 105F.
• **If using active dry yeast, add the yeast to the lukewarm milk. Stir in and let stand 5 minutes.
• In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add 2 cups of the flour, the instant yeast, the white sugar and salt. Mix briefly to combine.
• Plump the raisins: Add the raisins to a small bowl. Cover them with very hot water and let stand until needed.
• To the flour mixture, add the lukewarm milk (or milk/yeast mixture if you used active dry yeast). Add the melted butter (*be sure it is cooled so it doesn't cook the egg you will be adding next :). Add the egg. Knead to combine well. Start adding more flour, in small increments, until the dough wraps around the hook and cleans the bowl.
• Drain the raisins and toss in a little flour. Add to the dough in the mixer or bowl and mix to combine. Add a bit more flour, if needed.
• Grease an 8x4-inch loaf pan and set aside.
• Remove the dough to a floured surface and knead briefly (1-2 minutes), until smooth. Form into a ball.
• Place dough into a greased bowl, cover and let rise until doubled, about 1 hour.
• Remove dough to a lightly floured surface and pat into a rectangle about 9 inches long and 5 inches wide. Bring the edges along the long side in towards the centre and pinch together. Flip the loaf over. Push any exposed raisins back into the dough, so they don't burn. Place into prepared loaf pan. Cover and let rise until doubled, about 45 minutes.
• Preheat oven to 350F.
• When loaf is ready, bake in preheated oven for about 35 minutes or until it reaches an internal temperature of 190F. **Check loaf after 25 minutes of baking. If it is dark enough, lay a sheet of aluminum foil over-top to prevent further browning. Continue baking until done.
• Remove from oven and immediately remove from the loaf pan to a cooling rack. While the loaf is still hot, mix up the sugar/water glaze and brush the top of the loaf. Allow to cool before slicing.

LOW FAT APPLE BANANA RAISIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Spray 2 loaf pans with non-stick spray and set aside.
• Mix applesauce, egg whites, vanilla, brown sugar and mashed banana in a large bowl.
• Sift dry ingredients over the top and stir to combine.
• Add raisins and mix well.
• Add chopped apples and sliced bananas and mix well.
• Place in 2 loaf pans and bake at 350 degrees for 40-50 minutes.

LOW-FAT ORANGE-RAISIN BRAN BREAD

Steps:

• Mix flour, sugar, baking powder and salt in large bowl. Beat egg in small bowl with wire whisk. Add milk, orange juice, orange zest and oil; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and raisins.
• Pour into 9x5-inch loaf pan sprayed with cooking spray.
• Bake at 350°F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.