No Kneading Raisin Bread- just use spatula to mix
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- Опубліковано 10 січ 2024
- How to make this soft and fluffy Raisin Bread without kneading.
Here's what you'll need:
2 tsp instant yeast (6g)
1 cup milk (250ml)
1 large egg or 1/4 cup yogurt
1/4 cup sugar (50g)
3 tbsp powdered milk (30g)
1/4 cup melted butter (60ml) unsalted
3 cups bread flour or all purpose flour (375g)
1 tsp salt (4g)
1/2 cup raisins (60g)
1. In a large mixing bowl, mix together yeast and milk. Add egg, sugar, powdered milk and melted butter. Mix well.
2. Add flour and salt. Mix well for about 2 minutes.
3. Add raisins and mix for about 2 minutes.
4. Cover for 45 minutes.
5. Mix again to release air. Then drizzle with melted butter and coat dough with oil.
6. Cover for 30 minutes.
7. Transfer proofed dough to a floured counter.
8. Divide into 8 or 16 equal pieces.
9. Roll and smooth into a ball. Cover and bench rest dough for 10 minutes.
10. Then smooth again and place in a pan lined with parchment paper.
11. Cover for 25 minutes.
12. Preheat oven for 15 minutes at 170°C/340°F.
13. Bake for 22-25 minutes or until lightly brown on top.
14. Let it cool down a bit, then brush with melted butter for a softer crust (optional)
15. Serve and enjoy!
16. Let me know if you loved this recipe, please comment down below :)
17. Thank you darling bakers! All the love~~Weng❤
Food for the soul:
Psalms 27:4 One I ask from the Lord, this only do I seek: that I may dwell in the house of the Lord all the days of my life, to gaze on the beauty of the Lord and to seek Him in his temple.
Music by: Raine Elizabeth
#bread
#raisinbread
#savoreasy - Навчання та стиль
Really delicious. I just made it and it is as fluffy and good as seen in your video. I tried many of your recipes and I love them ❤. Each of them are a guaranteed success and very easy to make.
Thank you so much for posting these recipes.🙏
Your videos made my desire for baking grow.😊
This really is a recipe for beginners, step by step and no worries about kneading. A good recipe for people to get started using yeast. I'm going to make this today, thanks for sharing.
Omg..... Thank you for this wonderful recipe! My whole family love it! One of the best raisin bun recipe.
I love raisins! Very soft buns!Thank you so much for this recipe❤
Made them tonight. Awesome recipe, Thank you.
I love the creamiest and the softness. Good job.
I like the softness and the yummiest. Thanks so much.
Awesome recipe. Thanks for sharing
Lovely! I will definitely try this for my family. They look quite yummy!
Fantastic! Will start baking! Thanks. 🍞🍞❤🎉👍
Always love your video and recipe
I always follow you bread recipe and its always turns good. Very simple and easy to make. Thanks to you.
Delicious looking 😋
Terima kasih untuk resep rotinya, saya akan mencoba membuatnya
Looks yummy
I will definitely try this recipe 😋 Thank you for all the recipes, darling ❤
Wow....yummy❤
Волшебные руки делают волшебное тесто! Браво! ❤Magic hands make magic dough! Bravo!❤👍👍
I tried one of your recipes the buns came out so yummy can’t for this one 😋🔥
Love raisin bread! Going to try this plant-based as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs. Thanks so much for sharing
You simply are wonderful. Have tried and loved many of your recipies. Can you give one for brioche bread
Wow! That's easy!
Yummy 😋 😋 😋 thanks for sharing ❤❤
Wow! So nice.👌👌👌
Greetings from Redondo Beach CA 🇺🇸. You’ve read my mind as I was thinking to try baking cinnamon raisins bread. Your method of baking has always been effective to me. As you know, baking has always been challenging to me. I will use this video while I bake. Cheers 🥂 and Mabuhay 🇵🇭
Thank you! Happy baking :)
Just made it and it turns fabilous. Thanks for the recepie. I'm a big fan. Say hi from Indonesia❤
I was waiting for you to add cinnamon and sugar. Another recipe for me to try out.
Yummy!
Thanks for the recipe. How much time should I proof it just before baking.
Perfect👍👍👍👌👌👌🌷🌷
Thank you for this wonderful recipe weng very kind on painful hands with no kneading I’m going to make some very soon 👌Amanda xx💞
Wonderful
Perfect buns 👌😍thanks for your efforts, stay safe and healthy 🎉😅
I will try this tomorow
I was looking for a quick and easy monkey bread recipe, but searched for your channel FIRST. SO glad I did! 😍 I've been baking bread for a while, but I make mostly dinner rolls, sandwich breads, that kind of thing. Yeasted sweet breads are not as familiar to me, except for the occasional cinny roll. 😊
I'm SO glad to have made the acquaintance of this recipe. It was fun to feel familiar w/ the dough, enough so that I could adapt it for my eggless diet, and my son's dairy intolerance. Then there was my grands' textural & visual issues, so I had to nix the raisins. In the end I completely changed your recipe! 🥺 I'm so sorry about that! But it's sort of a compliment as well, you know? Meaning it's basically so versatile that I was able to sub the egg w/ 50g of yogurt as you suggested, but I also covered the powdered milk by subbing it w/ heavy cream, bcs my yogurt was non-fat. Two birds, 1 stone.
So the flavor profile of the bread was my last hurdle, & what I ended up doing was adding 1/4 tsp cinny, 1/8 tsp e/ of nutmeg & allspice, + 1/4 tsp real almond extract, + full tsp fresh orange zest but no orange juice.
Just bcs the day today was so dry, & bcs I added extra liquid (hvy cream), I added 10g extra of AP flour as I was folding the dough after the 1st rise.
I wld usually use my 6qt mixer, which lives on my kitchen table, but I've been pretty ill lately so I've not baked in a long while, so it's been out away. I just kept this dough in its mixing bowl and folded it while sitting at my kitchen table watching your recipe! 😂 It took only 6 minutes to reach & pass the windowpane test. And even in the Arctic blast of this WI Winter, this recipe has been done in just 4 hrs! I'm AMAZED. I didn't think my grands wld be getting to eat some good baked, sweet, yeasted rolls today b4 they had to go back to their lazy momma. Apparently, if she does bake, it's during the night so she doesn't have to share what she makes w/her kids. 😡 I take e/ chance to let them see that not e/ mother is like that.
Thank you, Sweetheart, for sharing your beautiful recipes w/ the world. You make this Nana very happy, & 3 grandkids that'll have delicious cinny buttery rolls for dessert tonight! ❤
Hi thanks as always for sharing such delicious recipes . Do you have any bread recipes that are for ppl like myself who are health conscious due to their lifestyle thanks and if you have a link can I have it please . God bless
No knead fantastic. You can wager i will be making this tomorrow when i bake.
You must buy the ingredients fresh that day. So simplistic...and look so yummy! Hello darlings! I love this entry. You must be a sweetie in the real world!! The best baker to date. I enjoy every tutorial you do. ❤️ A huge hello from 🇨🇦🇨🇦
Thank you so much 🤗
Can I use another type the flower gluten free?
Any replacement for butter?
I have some question:why do we need to add powder milk? We added milk.
For flavour i think.
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Dear, could you please make panettone?
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For those asking for the recipe in Russian, see below. РЕЦЕПТ НА РУССКОМ ЯЗЫКЕ. Thank you for sharing!
2 ч.л. сухих дрожжей (6g)
1 ст. молока (250ml)
1 яйцо
1/4 ст. сахара (50g)
3 ст.л. сухого молока (30g)
1/4 ст. (60ml) растопленного масла (не солёного) + 1 ст.л. масла отдельно
3 ст. муки (375g)
1 ч.л. соли (4g)
1/2 ст. изюма (60g)
1. В большой миске, смешать дрожжи и молоко. (От меня: в оригинале это не написано, но если вы используете т.н. "быстрые дрожжи" = instant yeast, то их просто добавляют с мукой. Также нигде не указана температура. Я подогревала молоко из холодильника 30 секунд в микроволновке. По совету одного пекаря, я вообще перестала покупать active dry yeast и маятся этой фигней с растворением дрожжей и ожиданием. Instant работает отлично.) Добавить яйцо, сахар, сухое молоко и 1/4 ст. масла. Хорошо перемешать.
2. Добавить муку и соль. (И быстрые дрожжи, если не добавили на предыдущем шаге). Хорошо мешать около 2 минут.
3. Добавить изюм и мешать около 2 минут.
4. Накрыть и оставить на 45 минут.
5. Перемешать, затем добавить дополнительную столовую ложку масла и хорошо перемешать.
6. Накрыть и оставить на 30 минут.
7. Выложить на посыпанную мукой поверхность.
8. Разделить на 8 или 16 частей.
9. Каждую часть скатать в шар. Оставить "отдыхать" на доске на 10 минут. (Не понятно зачем, если честно. Я бы просто положила в форму сразу.)
10. Опять скатать и положить в форму, проложив дно пергаментом. (Размер формы не указан, я использовала американскую стандартную 9х5" = 23х13 см.)
11. Накрыть и оставить на 25 минут.
12. Разогреть духовку до 170°C/340°F.
13. Выпекать 22-25 минут или пока не покоричневеет как в видео. (У меня это заняло 35 минут.)
Успехов!
Люкс
❤❤❤🥰
Superb.. could you please help me with oven settings... Do I need to turn on both upper and lower coils? Or lower coil only?
I'm not the author but I have an electric oven and "bake" button turns on both lower and upper heat elements.
Thanks so much for sharing! I made this yesterday. I think this is a great recipe for the beginners and even if someone doesn't get the same exact result (we all know that yeast dough can be finicky and YMMV a lot :) ), I think just made as written it will be at least good enough to encourage baking more. I made some minor changes and have some questions that maybe you could help answering.
1. I omitted dry milk. It is not always available at the local stores and tends to be sold in large packs, is expensive and then expires before you get a chance to use it. Usually the advice is to substitute some liquid with milk but here all liquid already is milk. I'm wondering what does milk powder contribute here and what effect it has on the result? What would be a good substitution?
2. What is the purpose of mixing additional tbsp of butter later on? I used 1 tbsp. of oil because I already washed the dishes and didn't want to bother melting a spoon of butter. But I'm not clear on what exactly this step accomplishes.
3. Is there a reason for 10 minute bench rest? I felt like just placing the rolls in the pan and waiting more would produce the same result.
Some additional notes.
1. I did all ingredients by weight and added 80 g raisins because I like them. I think doubling raisins (120 g) is the way to go actually, otherwise you won't get a raisin in every bite. This is matter of taste though.
2. In the US, it's very common to add cinnamon with raising. I added a teaspoon of vanilla extract and thought it added very nice taste. It was good without cinnamon but I think if anyone would like to go for that flavor, it would work well too.
3. I used approximately half bread and all-purpose flour because that's what I had. I felt this can be made with cheaper all-purpose flour with no discernible difference in quality.
4. Not sure if my changes contributed to it, but at the dividing and shaping step, my dough did not appear as smooth as in the video. It was not difficult to shape but just had a more "shaggy" appearance. Also, baking took way more time, I baked for 25 minute and it was still very pale. I increased temperature to 350 F (which is typical for this type of bread) and baked 10 more minutes. It did brown but the "valleys" between the rolls were still more pale than in the video.
It wasn't as stretchy as in the video but overall was a very nice loaf, quick and simple to make. Thanks again and have a wonderful day!
As we can see this recipe was written by a professional baker and it is absolutely a master piece. All we are going to do is to follow the recipe and enjoy the wonderful bread.
I always follow your bakes . And will try this no knead raisin bread cause I am ver poor in kneading. Tks. Also for the bible verse I always save them it's very encouraging and reminders of God's goodness and greatness. Tks.
I can't really take in each of your points bcs I'm on a phone, but may I suggest that if you truly want to know more about baking bread, there are many different tutorials in different styles of teaching? I'm pretty sure you'll eventually find one that suits you, and maybe even encourages you to take a local bread baking class! Believe it or not, local community colleges in the US give short adult classes w/ convenient hours. They're a great way to get close & personal w/ dough so you get to understand what kinds of flours exist, how they act in the kind of micro-weather you reside, how dough actually feels in the hand, and all sorts of other wonderful things you can't really learn from the Internet or books.
As for this particular recipe, some more experienced bakers would have known how to change some of what they couldn't find locally but what I can tell you briefly:
The powdered milk adds fat & protein to bread w/out adding liquid.
If you learn about property baking bread, you learn about baker's percentages. That's a way of creating, or ascertaining, how a bread is made, w/out having to rely on just quantities. Essentially, if you take flour as being 100% of the weight of a recipe, then you add x% of water/liquid, x% yeast, x% salt; and that's your basic bread recipe. I could go on forever. I took classes overseas bcs I was having major issues w/ the flours there. Eye opener. But I loved meeting locals, made awesome local breads in ways I'd never known you could.
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Hello! I don't have powdered milk, what is the substitute and how much should I add? :)
hi dear, you can skip powdered milk😊
Instead of yoghurt, could I add 1/4 c molasses, tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves? This is the traditional raisin brad my grandma made, it’s a little bit heavier but the taste and smell are beyond fabulous!!!! Should I attempt that to alter this recipie slightly or would it ruin it?
I dont think the yoghurt is there for the same reason you want to add your ingredients. Yoghurt is a fat which none of your things are.
Can I make this an overnight dough and bake it the following day?
I havd found most dough recipes can be left in the fridge overnight for their 2nd proof. They just need to be bought back to room temperature before baking
Can Powder Milk be replaced
It's a good question that I also posted for the author but I made this and just skipped powder milk, it came out fine.
ДОБРОЕ УТРО! Я НЕ НАШЛА РЕЦЕПТ НА РУССКОМ ЯЗЫКЕ
Please help! My bread turned out doughy. The dough was flat so I added some flour and did not make any difference. What did I do wrong?
Did you add yeast if you didn’t add yeast you bread will be very flat. I make this all the time it’s very nice and easy to make. Follow this video you can slso put hazelnut spread it’s delicious.
What size pan please
Not the author but I used US standard "loaf pan": 9х5", about 23х13 cm
Is the milk warm
Not the author but I made this and I did warm up the milk. I use instant yeast and it works best with warm liquid, 110-130 F temperature. I warmed up the milk for 30 seconds in the microwave, so that it's just pleasantly warm (not hot) to the touch. Hope this helps.
@@jelenaperfiljeva4998 thank you 😊 from Barbara
Any replacement of egg..
Hi dear, 1/4 cup yogurt instead of egg :)
ПОЖАЛУЙСТА 🙏🙏🙏🙏🙏ПИШИТЕ РЕЦЕПТ НА РУССКОМ ЯЗЫКЕ!
If I find a recipe which doesnt have English subtitles ( and there are a very lot of them), I just cut and paste into Translate Google.
Я перевела рецепт в отдельном комментарии, смотрите выше пожалуйста.
I love the creamiest and the softness. Good job.
I love the creamiest and the softness. Good job.