Are you craving a mouthwatering, nutritious treat that will transform your snack time? Look no further than this incredible Greek Stafidopsomo (Raisin Bread) that promises to tantalize your taste buds and nourish your body! Imagine sinking your teeth into a soft, golden-brown loaf bursting with sweet raisins and a delicate olive oil undertone - a recipe so simple yet so extraordinary that it will become your new go-to comfort food. Whether you're a baking novice or a seasoned pro, this recipe will have you feeling like a master baker in no time!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 cup warm water
- 1/4 cup sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup raisins
- 2 tablespoons olive oil
Instructions
- In a small bowl, combine the warm water and sugar. Stir until the sugar is dissolved. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure that the salt is evenly distributed throughout the flour.
- Once the yeast mixture is frothy, add it to the flour mixture along with the olive oil. Stir with a wooden spoon or spatula until a shaggy dough begins to form.
- Add the raisins to the dough and mix until they are evenly distributed throughout the mixture.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Form the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Turn it out onto a floured surface and shape it into a loaf. Place the shaped loaf into a greased 9x5-inch loaf pan.
- Cover the loaf pan with a towel and let it rise again for about 30 minutes, or until the dough has risen just above the rim of the pan.
- While the dough is rising, preheat your oven to 350°F (175°C).
- Once the dough has risen, place the loaf pan in the preheated oven. Bake for 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
- Once cooled, slice the bread and enjoy it as a healthy snack or breakfast option. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Ensure your water is warm (not hot) when activating the yeast - around 110°F is perfect to help it bloom without killing the yeast.
- For extra plump raisins, soak them in warm water or rum for 10 minutes before adding to the dough, then drain thoroughly.
- Create a warm rising environment by placing your dough near (but not on) a preheated oven or in a slightly warmed oven with the door cracked open.
- Don't rush the kneading process - a full 8-10 minutes develops the gluten and ensures a soft, fluffy texture.
- To check if your bread is done, use the "hollow tap" method: tap the bottom of the loaf, and it should sound hollow when fully baked.
- Allow the bread to cool completely before slicing to prevent a gummy texture and help it maintain its structure.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
