Use the instant pot to help your bread rise in just a few hours, no kneading required! This Instant Pot Raisin Bread is an old family recipe that I tweaked to be able to make in a fraction of the time.
When the Recipe Redux announced its monthly recipe challenge was bread recipes, I immediately knew what I had to make. You see, my grandpa passed away in December, just a couple months ago, and this bread recipe was something he made religiously for our family after my grandma passed away. I originally tweaked this recipe to make it a little more nourishing with whole-wheat flour and applesauce and wrote a tribute to my grandma and you can find that post for Gram’s Irish Raisin Bread here. Since I have a post dedicated to my Gram, I wanted to carve out some space for my Grandpa here too.
This recipe goes back four generations to my Great-Grandmother who was born in Ireland. This bread always made an appearance at our family gatherings and holidays. It was a special treat to look forward to at Thanksgiving and Christmas. Until, my Gram passed away, and shortly thereafter, my sweet Grandpa Joe learned how to make the recipe and would bake loaves of bread weekly to hand deliver to our house. I remember pulling in the driveway a few times to see that loaf of bread tied up in a plastic bag hanging on our doorknob, and being so excited. It was always delivered warm too, which was an extra treat.
My grandpa kept up this tradition for a while until it became too much for him to continue. His home bread deliveries speak so much to his values and character. He always put his family first. Above all else. If you stopped by to visit him on a whim, chances are you’d catch him saying the rosary for a family member in need of some prayers. His dedication to family and faith was so moving and his passing made me realize how much I hope to put these things first in my life as well.
As I paged through my Gram’s recipe book, I held back tears thinking of my sweet Grandma and Grandpa. I miss them dearly. But I’m so thankful for the memories (and recipes!) we have to cherish them and keep them in our hearts. As I pulled the loaf out of the oven, I was overwhelmed with the aroma of the bread, which elicited so many fond family memories.
I didn’t tweak this recipe much this time except to make one loaf and to let it rise in the Instant Pot, which helps making this bread a little more manageable to make it in the morning and have it ready by the afternoon. To do this, you place your bowl with the dough on top of a trivet in the Instant Pot and set it to yogurt function for 3 1/2 hours. This helps keep the dough warm enough to poof or rise.
I love this bread when it’s still a little warm, slathered with some butter. It’s also delicious toasted too!Print
- 1 3/4 cup milk
- 2 tablespoons butter (plus extra tablespoon for brushing)
- 1 3/4 teaspoons dry active yeast
- 4 3/4 cups all-purpose flour
- 1/4 cup sugar
- 8 ounces raisins
- 3/4 teaspoon salt
- In a small saucepan, heat milk on stovetop over medium heat until scalding. Remove top layer of film using a spoon. Add butter to saucepan until melted and let mixture cool to room temperature.
- Fill a glass with 1/8 cup warm water. Add yeast and a 1/8 teaspoon of sugar. Stir to combine and let sit. Over 5 minutes, you should see bubbles begin to form and yeast begin to rise in the glass.
- In a medium mixing bowl, add flour, sugar, raisins, and salt. Stir in cooled milk + butter mixture and yeast mixture.
- Use your (clean) hands to mix dough together once you can no longer stir to combine. If dough seems dry, add a little more milk. Once dough seems soft and elastic, stop.
- Cover bowl with plastic wrap and place in Instant Pot on top of the trivet. Close lid and set to yogurt function for 3 1/2 hours.
- Preheat oven to 425 degrees. Place dutch oven in oven while it heats up.
- Remove bowl from Instant Pot and turn dough out onto floured surface and shape into a round loaf. Brush with melted butter.
- Place dough on top of a piece of parchment paper in the dutch oven. Cover and bake for 30 minutes. Uncover and bake for additional 15 minutes.
- Remove from oven and let cool before slicing.
If you don’t have an Instant Pot, you can make this recipe by letting the dough rise next to a heat source overnight or for at least 4 hours, punching it down half way through.