Raisin Bread with Almond Glaze

This sweet raisin bread recipe is perfect to serve at special occasions, holidays, or even as a dish to welcome your new neighbours.

3½-3¾ cups all-purpose flour, unbleached, divided
¼ cup granulated sugar
2 (¼ oz) env active dry yeast
½ cup milk
¼ cup butter, softened
2 large eggs
1½ tsp. kosher salt
1 tsp. pure vanilla extract
3 cups raisins
2 Tbsp. butter, melted

Almond Glaze:
1 cup confectioners' sugar
1½ Tbsp. milk
¼ tsp. pure almond extract

Prepare Loaves:
Combine 1 1/4 cups flour, 1/4 cup granulated sugar, and 2 envelopes yeast in a large bowl. Heat milk, 1/2 cup water, and 1/4 cup butter in a saucepan to 120-130ºF. Add to flour mixture; beat at medium speed with an electric mixer 2 minutes, scraping bowl often. Add eggs, 1 at a time, beating well after each addition. Add 3/4 cup flour, 1 1/2 tsp. salt, and 1 tsp. vanilla; beat 2 minutes at high speed. Toss together raisins and 1/4 cup flour; stir into dough. Add enough remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface; knead 5 minutes or until smooth and elastic. Place ina lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in bulk. Punch dough down; let stand 15 minutes.

Divide dough in half; shape each half into an 8-inch loaf. Place in 2 greased 8 1/2- x 4 1/2-inch loaf pans. Cover; let rise in a warm place (85º), free from drafts, 30 minutes or until doubled in bulk.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Bake for 25 minutes or until loaves sound hollow when tapped. Cool in pans 10 minutes; transfer bread to wire racks. Brush loaves with 2 Tbsp. melted butter, and cool completely.

Prepare the Glaze:
Stir together all ingredients in a small bowl until smooth. Drizzle glaze over tops of loaves.

Makes 2 loaves.