You don’t even need an egg substitute for this, it will turn out fine.
Cost of recipe: $2.50 per loaf (based on ingredient usage)
Here is my little raisin-speckled dough-baby.
Toast was the ultimate goal. Moist raisins, sturdy, yet chewy! Enjoy with earth balance or vegan cream cheese.
- 3/4 cup raisins
- 3/4 cup nut milk
- 1/3 cup brown sugar
- 1/4 cup turbinado sugar
- 1 package yeast
- 4 cups all-purpose flour
- 1 teaspoon sea salt
- 1 1/4 teaspoons ground cinnamon
- 1 tablespoon earth balance, melted
- Place raisins in a bowl and cover with very hot water to plump. Let stand 10 minutes; then drain well and dry off.
- Heat nut milk over low heat to about 100° then remove.
- Combine warm nut milk, brown sugar, turbinado sugar and yeast in a large bowl, stirring until yeast dissolves. If you like a stronger flavor, add a Tbs of mollasses here. The mollasses will also give the bread a nice carmel color.
- Let yeast mixture sit until it froths.
- Combine 4 cups flour, salt, and 1/4 teaspoon cinnamon in a big bowl.
- Add 1 tablespoon melted earth balance to yeast mixture; stir until combined. Add to flour mixture; stir until a soft dough forms.
- Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Lightly coat dough with oil; cover and let stand 10 minutes, then knead in raisins.
- Place dough in a large bowl lightly coated with oil, turning to coat top. Cover and let rise in a warm place for 1 hour or until doubled in size.
- After it rises, if any raisins are poking almost all the way out, remove them. This is not crucial, but over exposed raisins could char. I didn’t have any issue with this.
- Oil a 9 x 5-inch loaf pan, punch dough down, form into a loaf shape and place in pan. If you want to be fancy, you could roll the dough out flat, roll it up into a cylinder and fold the edges. But I just plopped it in there.
- Preheat oven to 350°.
- Bake at 350° for 50 minutes or until loaf is browned on bottom and sounds hollow when tapped. Cover top with foil halfway through cooking to avoid burning the top. Otherwise you’ll get a blackened crust.
Bloopers: I killed the yeast in one batch I made, so I simply threw in a second packet and kept going. The bread tasted more yeasty, but it was fine. Who knew double yeast was no big deal? Another batch I tried came out light on bottom and over-browned on top. The foil trick took care of that. Lastly, my raisins weren’t dry enough after soaking with another batch, so the dough was too moist and the middle was a bit raw in places. Recipe as it is now should give you no problems. Aren’t you glad I worked out the kinks?