![]() ![]() I have been making Raisin Bread for more years that I care to admit. In this posting, I will concentrate on explaining the importance of protein in flour used for yeast breads and the difference between all-purpose and bread flours. The technique for making this Raisin Bread is quite similar. In that posting, I detail the basics of traditional bread making so I won’t repeat them here but, rather, will direct readers unfamiliar with bread making to that source for details on the process. I have a posting on my website for traditional White Bread which you can find here. I let the mixer do the work of kneading for me to a point and then I take over to manually knead the dough the rest of the way and, quite frankly, I find the exercise oddly therapeutic! If you have an extra large, or a professional, mixer, the dough could be completely kneaded by the mixer. However, if like me, you have a standard sized stand mixer, like a Kitchen Aid Classic, for example, I think you will find it difficult to have the mixer completely knead the dough well enough given the amount of flour called for in the Raisin Bread recipe. ![]() If you have access to a sturdy stand mixer that has a dough hook, it can lessen the amount of hand kneading of the dough, either totally or partially. This old-fashioned homestyle Raisin Bread is made mostly in the traditional way of kneading by hand….with a little help at the front end from a stand mixer.
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