Name: Bubbat Mennonite Raisin Bread Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 5 min
Cuisine: Mennonite
Ingredients: 4 cups all-purpose flour; 1/3 cup granulated sugar; 1 teaspoon salt; 2 1/4 teaspoons active dry yeast (1 packet); 1 cup warm milk (110–115°F); 1/4 cup unsalted butter, melted; 2 large eggs, lightly beaten; 1 teaspoon cinnamon (optional); 1 cup raisins (soaked in warm water for 15 minutes, drained)

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Introduction

Bubbat, a traditional Mennonite raisin bread, is soft, slightly sweet, and filled with juicy raisins. This comforting loaf is perfect for breakfast or a snack, offering a delightful cinnamon aroma and tender crumb.

The image shows three slices of raisin bread stacked on top of each other against a white marbled background. The bread has a golden-brown crust with a soft, light beige inside dotted with dark raisins. The texture of the bread looks soft and slightly fluffy, with visible air holes. The slices are thick and slightly uneven, showing the homemade quality of the loaf. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1/3 cup granulated sugar

1 teaspoon salt
2 1/4 teaspoons active dry yeast (1 packet)

1 cup warm milk (110–115°F)
1/4 cup unsalted butter, melted

2 large eggs, lightly beaten
1 cup raisins (soaked in warm water for 15 minutes, drained)
1 teaspoon cinnamon (optional)

Instructions

Step 1: In a large bowl, dissolve yeast and 1 teaspoon of sugar in warm milk. Let it stand for 5–10 minutes until foamy.
Step 2: Add melted butter, the remaining sugar, and beaten eggs to the yeast mixture. Mix well to combine.
Step 3: In a separate bowl, whisk together the flour, salt, and cinnamon if using. Gradually add this dry mixture to the wet ingredients until a dough forms.

Step 4: Knead the dough on a floured surface for 6–8 minutes until smooth and elastic. Add more flour if the dough is sticky.
Step 5: Knead in the soaked and drained raisins until evenly distributed throughout the dough.
Step 6: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 7: Punch down the dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan.
Step 8: Cover the loaf and let it rise again for 30–45 minutes until nearly doubled.
Step 9: Preheat the oven to 350°F (175°C). Bake the bread for 30–35 minutes until golden brown and a toothpick inserted in the center comes out clean.

Step 10: Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

Soaking the raisins softens them and prevents them from drawing moisture from the dough during baking.
For a richer flavor, try adding a teaspoon of vanilla extract to the wet ingredients.

Substitute half of the all-purpose flour with whole wheat flour for a heartier loaf.
If you prefer a nutty crunch, add 1/2 cup chopped walnuts or pecans along with the raisins.
Cinnamon is optional but adds a warm spice note that complements the raisins beautifully.

Storage

Store the Bubbat bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaf wrapped in foil and plastic wrap for up to 3 months. To reheat, thaw at room temperature and warm slices lightly in a toaster or oven.

How to Serve

The image shows a warm loaf of raisin bread cut to reveal its soft inside filled with raisins scattered evenly throughout. The top crust is golden brown with a slight rough texture and a few raisins pressed into it. The slice in front is thick, showing the same light, fluffy texture and raisins inside. Steam rises gently from the freshly sliced bread, all placed on a wooden surface with a brown background changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of active dry yeast?

Yes, you can use instant yeast as a substitute. Because instant yeast doesn’t require proofing, you can add it directly to the flour and reduce the liquid slightly if needed.

How do I know when the bread is fully baked?

The bread is done when the crust is golden brown and a toothpick or skewer inserted into the center comes out clean. You can also check by tapping the bottom of the loaf; it should sound hollow.