Raisin Bread Recipe
- 3 1/2 cups Self-Raising Flour
- 3 tsp Baking Powder
- 1 tsp Salt
- 1/2 cup Sugar
- 1 cup Raisins
- 2 cups Water warm
- Preheat oven to 180°C.
- Sift together self-raising flour, baking powder and salt.
- Add sugar and raisins and mix.
- Add the warm water and mix to a soft dough.
- Spoon the dough into a prepared loaf tin.
- Bake the bread 1 ¼ hours until done and light brown on top.
- Cool on a wire rack.
- Serve with butter.
Today’s Featured Ingredient
Self Raising Flour
Self raising flour is flour with baking powder added to it. The baking powder is mixed well with the flour, that is why you get a nice even rise when using self raising flour.
Self raising flour was invented by a sailor in England in the 1800s. It was a easy way for sailors to create better baked goods on board. He patented the invention in 1849 in the United States.
Now there are plenty of cake mixes on the market, like Jiffy, Betty Crocker and Bisquick which contain self raising flour.
Do not use self-raising flour in a recipe that has already got yeast or baking soda in it, unless the recipe calls for it.
You can make your own self raising flour at home if you haven’t got it in your pantry. Use 1 cup all purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt. Mix well with a whisk. With home made self raising flour your baking will be slightly less tender than when you use bought self raising flour as bought self raising flour contains a lower protein content flour. But your baking using home made self raising flour will taste just as yummy.
Self raising flour has a shorter shelf life than plain flour because of the baking powder. Store it in a airtight container in a dark dry place.
Self raising flour is most commonly used in scones, biscuits and tea loaves.