Light Sweet Raisin Bread

Name: Light Sweet Raisin Bread
Yield: Serves 6
Cuisine: Barbadian
Ingredients: 1 cup plus 2 tablespoons (270 ml) warm nondairy milk (110°F to 115°F/ 43°C to 46°C); 3½ cups (440 g) unbleached all-purpose flour; 1 teaspoon granulated sugar mixed with 2 tablespoons water; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ½ teaspoon ground cassia or additional cinnamon; ½ teaspoon vanilla essence, or ¼ teaspoon vanilla extract; ½ teaspoon ground cinnamon; ½ teaspoon pink or sea salt; ½ cup (75 g) raisins; ½ cup (115 g) vegan margarine; ¼ cup (50 g) granulated sugar; One ¼-ounce package (2¼ teaspoons [7 g]) active dry yeast

Preparation info

Serves
6

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

This bread is reminiscent of a loaf sold in Barbados that is eaten with warm milk. If you do not like raisins, replace them with any candied fruit of your choice. Larger candied fruits should be chopped before they are added. This bread is perfect for breakfast and tea and is excellent warm with margarine.

Ingredients

One ¼-ounce package (2¼ teaspoons [7 g]) active dry yeast
¼

Americas
Barbados
Breakfast
Bread
Vegan
Caribbean

Method

Stir the yeast and sugar into the nondairy milk and let stand for 10 to 20 minutes, until the top is foamy. (If the yeast doesn’t foam, it’s dead or the milk was too hot or too cool. You need to start over with fresh yeast.)
Put the flour and salt in a large bowl. Add the margarine and rub it into the flour with your fingertips or a pastry blender until the mixtur