Name: Raisin Bread with a Steady Rise
Prep time: 45 min
Cook time: 30 min
Total time: 2 h
Yield: 24 slices
Ingredients: 2 cups whole milk warmed to 115°F; 2 tbsp shortening; ¼ cup molasses; 2 ¼ teaspoon dry active yeast; 6 cups all-purpose flour; 1 ½ teaspoon kosher salt; ¾ cup raisins

For Raisin Bread with a Steady Rise, the counter starts with whole milk warmed to 115°F, shortening, and molasses. Portion it for 24 slices.

Count on 45 minutes of prep, 30 minutes of cooking, 1 hour of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

2 cups whole milk warmed to 115°F
2 tbsp shortening
¼ cup molasses
2 ¼ teaspoon dry active yeast
6 cups all-purpose flour
1 ½ teaspoon kosher salt
¾ cup raisins

How the cooking goes

Mix the dough

Blend the shortening, molasses, and milk and heat until all the shortening has melted, stirring now and then. Let this mixture cool until it is lukewarm (100°F – 110°F).
Beat the active dry yeast into the mixture and let it sit, undisturbed, for 10-15 minutes, or until the yeast has bubbled and looks frothy.
In the bowl of a electric mixer fitted with the paddle attachment, combine wet ingredients with salt and flour. Mix on low until incorporated.
Switch to the dough hook attachment and mix on medium until a smooth dough has formed and it passes the windowpane test. It took about 10-12 minutes in the electric mixer.
Once the desired amount of gluten development has occurred, add the raisins then mix on low. Make sure to give the raisins enough time to work all the way throughout the dough.

Bulk proof

Oil a large bowl with cooking spray or vegetable oil. Place the dough in the greased bowl. Cover with a damp towel or plastic wrap.
Allow to proof in a warm spot until doubled, which took me an hour.
Turn dough out onto a countertop and divide into two equal portions (730g).

Shape the bread

Warm the oven to 350°F and spray two 9×5-inch loaf pans with cooking spray or butter.
Preshape the dough into a boule (round). Fold each of the four sides towards the center, then flip over (seam side down). Gently pull it towards yourself using two hands, allowing the dough to stretch over the top and pull underneath. Turn a quarter turn and repeat until you have a round dough ball with a smooth, tight surface. Cover with plastic wrap. Bench rest (allow to sit undisturbed) 10 minutes.
Final shape into a log and place in a greased baking dish. Flip the dough over so the seam is facing up. Grab two corners, pick it up, and allow gravity to pull the dough down, stretching it into a rectangle. Place on the bench (seam still face up). Fold the top third towards the center, pressing down. Rotate 180 degrees, then repeat with the other side. Folding the top third down towards the center. Using the heel of your right hand and the thumb on your left, grab the top part of the dough starting on the right side and fold it over your thumb. Seal it down by pressing the heel of your right hand on the seam you just created. Repeat until you have gone the full length of the loaf.
Place seam-side down in the prepared loaf pans. Cover with plastic wrap.

Final Proof and Bake

Proof in a warm, humid place until they have doubled in size and feel light and airy to touch.
Oven-bake in the preheated oven until a thermometer reads 186°F. You can also insert a cake tester into the center; the loaves are done when it comes out clean. Turn out onto a cooling rack and cool until it is no longer warm before slicing.