My Mother's Best Braided Raisin Bread

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As a child, I would watch my mother make this bread every year during Christmas and Easter. Studded with dark raisins, the crust crackling with sugar, we kids couldn't get enough of it.

I can still remember her pulling the braided loaf out of the oven, the cinnamon-y, yeasty smell making my mouth water. Having to wait until it cooled was agony. Having to wait even longer because company was coming was excruciating.

I have her recipe, written in the way only a person who could make this without looking at the recipe would write it: In code. That is to say, many steps are not written down.

It's a good thing that I watched her carefully as she made this or I wouldn't have a clue how to proceed. I have added the missing steps for you.

I haven't made this bread in a very long time, but every year before Christmas, filled with good intentions, I take out the recipe card then some weeks later put it back, bread unmade. My sisters are the bakers in the family.

This year I was determined and am proud to say that as I type this, the braided loaf is achieving its second rise and will be baked, cut and buttered before this is posted.

As both cinnamon and freshly grated nutmeg are used in this bread, making it especially nice for the holidays, this is my second offering to Kalyn's Holiday Cooking with Herbs, which includes spices, plants and veggies as well as herbs. Kalyn will post a round-up of all the entries in this special version of Weekend Herb Blogging on December 23rd and you won't want to miss it.

Then there's the whole low carb thing. Bread is my downfall. I cannot, will not, pass up a few slices of good artisan bread when it comes my way. And that includes walking by the Brio display shelves in my favorite grocery store. Those loaves somehow always manage to jump into my cart. What I do to combat this indulgence is to buy whole wheat, whole grain breads, which have more fiber and more protein, giving a better balance to a low carb lifestyle.

To that end, the one major thing I changed in my mother's raisin bread recipe was to use all white whole wheat flour from King Arthur. I got a bit denser loaf as a result, but it had a fine crumb and made fabulous toast.

Skip's Best Raisin Bread
Ingredients:
1 cup milk, scalded and cooled slightly
2 packages dry yeast
1/3 cup lukewarm water
1/4 cup brown sugar
1/4 cup unsalted butter, melted
1 large egg, beaten
1 1/2 teaspoons salt
4 cups flour (I used white whole wheat, she used all purpose)
2 teaspoons cinnamon
1/2 teaspoon nutmeg, freshly grated is best
1 1/2 cups raisins (I used golden and only 2/3 cup)
2 tablespoons light oil (she specified melted shortening)
1 egg white, beaten
2 tablespoons sugar

Preparation:
Place the yeast in a small bowl and add the water, stirring until dissolved.
Combine scalded milk, brown sugar, salt and butter then add the yeast and beaten egg.
Sift the flour, cinnamon and nutmeg and add to the liquid ingredients along with the raisins.
Stir well with a wooden spoon (I used my stand mixer, which my mother would have done had she owned one.)
Turn dough out onto a floured board and knead until smooth and elastic, 6 to 10 minutes.
Gather into a ball and place in a lightly oiled bowl, turning over once to coat both the top and bottom.

Allow the dough to rise in a warm spot, covered, until doubled in bulk, about 2 hours.
Turn dough out again and knead a few times.
Shape into a ball, cut off 1/3 of the dough and set aside.
Cut the remaining dough into 3 equal pieces and, using the palms of your hands, roll each piece into a rope 20 inches in length.
Braid the 3 ropes together, tucking the ends under.
Cut the reserved piece of dough into 3 equal pieces and repeat the rope making process, this time ending up with 15 inch ropes.
Braid these together and place on top of the larger braided piece, tucking the ends under.
Brush the tops and sides with the 2 tablespoons of light oil, place on a buttered cookie sheet, cover with a towel and allow to rise again in a warm spot until doubled in size.
Pre-heat the oven to 350 degrees.

Brush the top and sides of the dough with the beaten egg white and then sprinkle the sugar all over. Place on a rack in the middle of the oven and bake for about 40 minutes or until the loaf is golden brown.

You have to let this bread cool just a bit before slicing into it, so here's what you do. When it's cool enough to handle, make yourself a cup of tea, cut yourself a slice bread, slather it with butter or Smart Balance, maybe some jam, sit down, put your feet up and enjoy.

Cook's Notes:
Because I used whole wheat flour, a bit more liquid was necessary so I changed my mother's original 1/4 cup warm water to 1/3 cup. I could have used even more water or added another egg to lighten this bread further although Mr. CC says it's pretty darn good just the way it is. He's the bread eater in the family.