Description
Bubbat is a traditional Mennonite raisin bread known for its soft, slightly sweet texture and rich flavor. This homemade bread combines warm milk, melted butter, and cinnamon-spiced raisins to create a delightful loaf that’s perfect for breakfast or a comforting snack.
Ingredients
Scale
Dough 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)
Additional Ingredients
- 1 cup raisins (soaked in warm water for 15 minutes, drained)
Instructions
- Activate the Yeast: In a large bowl, dissolve the yeast and 1 teaspoon of the sugar in warm milk. Let the mixture stand for 5–10 minutes until it becomes foamy, indicating that the yeast is active.
- Combine Wet Ingredients: Add melted butter, the remaining sugar, and the lightly beaten eggs to the yeast mixture. Mix thoroughly to incorporate all wet ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and cinnamon if using. Gradually add this dry mixture to the wet one, stirring until a dough begins to form.
- Knead the Dough: Transfer the dough to a floured surface and knead for 6–8 minutes until it becomes smooth and elastic. If the dough feels sticky, sprinkle more flour as needed to achieve the right consistency.
- Add Raisins: Gently knead in the drained raisins until they are evenly distributed throughout the dough.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm area for 1 to 1.5 hours, or until it has doubled in size.
- Shape the Loaf: Punch down the risen dough to release air bubbles. Shape it into a loaf and place it into a greased 9×5 inch loaf pan.
- Second Rise: Cover the loaf again and let it rise for an additional 30–45 minutes, or until it nearly doubles in size.
- Bake the Bread: Preheat your oven to 350°F (175°C). Bake the loaf for 30–35 minutes, until it turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy your freshly baked Bubbat raisin bread.
Notes
- Soaking the raisins in warm water before adding to the dough helps keep them plump and prevents them from drawing moisture out of the bread.
- If you prefer a spiced flavor, adding cinnamon is optional but recommended for traditional taste.
- Ensure your milk is warm but not hot (110–115°F) to prevent killing the yeast.
- Kneading time is important for developing gluten, giving the bread its soft and elastic texture.
- Use a greased loaf pan to prevent sticking and help achieve a nice crust.
- Letting the dough rise in a warm draft-free spot ensures proper fermentation and volume.
- Store the bread in an airtight container to keep it fresh for several days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: Mennonite
Keywords: Bubbat, Mennonite raisin bread, homemade bread, sweet bread, raisin loaf, cinnamon bread
