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Wow! Look at that terrific distribution of the fruits within each slice. And who the heck doesn't like raisins? They are natures candy!

I used the hot boiling water with molasses brown sugar and a little bit of honey, salt... Rehydrated the raisins, and using that as the scald. I also added two soft gel caplets of sunflower lecithin. Split the dough half turned it into banana raisin bread and split the other half into cinnamon raisin rolls. Mmm sweet cream oat-cream cheese frosting..

Happy Easter Everyone!! I'm happy this recipe is now available to all. This was a wonderful recipe - they loved it at the office - I really like "bread with raisins". The scalding and using treacle/molasses makes for a perfect raisin bread. ChainBaker subscribers, Charlie has 210K subscribers - please continue to share your bakes with family, friends and colleagues and share photos on your social media channels (including links to Charlie's YT), asking your followers to subscribe to his channel. His outstanding videos help make us better bakers - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral.....

I have two pieces of toast for breakfast every day made with a bread similar to this (it has no egg but includes oatmeal and cinnamon) and I never, ever tire of it.

Another sweet bread I will bake for sure :) Yesterday I went all out and made 100% potato cold fermented bread. 110% hydration and still there was so little water to mix up ingredients. For those who want to give it a try: 160g white bread flour 200g boiled potatoes 80g sourdough starter (100% hydration) 8g fresh yeast 10g salt 10g oil 20g honey 30g water Mix up, chill, fold, repeat XD I cold fermented my dough for 24h. Shape and bake in tin with cover for 45mins 210'C + 10-15mins free standing. It's not perfect but you definitely can taste potates in it :)

I like both molasses and raisins, so want to make this, soon!

Thanks for saying "use whatever dried fruit you have" because I didn't have raisins but I had dates! I halved the recipe and used dates hopefully it turns out

My mother gave me a bag of raisins this week, so I returned the favor by making this recipe, baking into two slightly smaller loaves to give one to her and one to visiting family to enjoy. I have been using Black Treacle to bake this - I even had to open up a new can for this bake. Thanks again for this wonderful recipe!! 🍞🍞

Wow, this sounds and looks delicious. I was planning on making a bunch of my favorite cinnamon raisin swirl bread, but maybe I’ll give this a whirl.

Pearland Texas here. I made this loaf yesterday (raisin & dried cranberry) and tasted this morning. Absolute winner in flavor and texture! I’ve used batch ferment with other recipes such as focaccia and it works great. Thanks for this detailed share, I will certainly spread the tasty word!

I made it. I'll never make it again. Of course I'll make it again it was absolutely delicious and it took all my will power to consume it like a human being and not a pig.

A few tweaks and you have a Jamaican easter bun. Add 1 tbsp mixed spice , mixed peels, maraschino cherries and thats basically it. Different people have variations.

I never thought to put jam on raisin bread. That's incredible😊

Thank you for this recipe. I changed it little bit to sour dough version so it took longer time with prepearation. But final product tastes really fantastic. I was worried a little bit about molasses what kind of taste would it be like but it surprised me in a good way. Thank you very much one more time for trying something new!

Thank you. Now I know what bread I will be making this weekend.

Treacle and Molasses is not the same, though. American molasses is thicker and dense, sweet and nutty, but a little bitter. Treacle is a thinner and much sweeter, with less bitterness and depth.

What a beautiful loaf of bread.

Here in the UK we call it Malt loaf.

When baking "same day" bread I will strive to do the scald method of preparation. This will be new to me. I usually bake with an overnight preferment. I am guessing that these two are incompatible. This molasses bread will be my next enriched bake, thank you.

Thank you for this recipe! I made a similar one last week, from a wonderful bread book entitled, “The Bread Baker’s apprentice” by Peter Reinhardt. It’s a hefty book, with a hefty price….but…worth every $/£. Peter is a brilliant with pastry/dough…offering countless suggestions, shortcuts, alterations, tips, and so much more! I altered the recipe by leaving the poolish to rest covered in the fridge for 2 weeks while hospitalized. The poolish was left to cold ferment far longer than intended and instructed, but it produced a couple fantastic Ciabatta loaves and 8 Molasses Raisin Cinnamon Bread. Charlie…Thank you for ALL your tips, suggestions, and genuine kindness…as it helps encourage so many! Our world can use more encouraging and light-hearted souls like yourself, and many of those like-minded persons here online! I have made a similar bread since childhood (made by hand and still do, as I make 8-10 loaves at once to share with families, church members, and elderly neighbours). I don’t know if you are aware of Peter Reinhardt’s books, but they are great resources for recipes and presentation for smaller batches. Finally, I was wondering if you have baked using an old fashioned WOOD STOVE? My grandparents passed before, I was old enough to ask all the “important” questions! I watched (and tried to help🙃) them stoke the wood stove, getting it to the right temperature, so as those delicious pillowy goodness came out perfect each time! Of course, I could NEVER wait for the bread to cool, so my grandparents would hand me a knife, plate, and heaping spoons of butter to tackle and enjoy with my cousins…Such beautiful memories! Anyhow, my question is whether you have baked ousting a wood stove, and, if so, do you have any tips or suggestions? I wish you, and those helping to support and keep this inspiring channel growing, a very HEALTHY and HAPPY EASTER!!❤xx

Short version: the loaf looks bad, tastes great. Longer version: Something went wrong. When I took the loaf out of the oven to remove it from the pan, the loaf collapsed, especially in the middle. Also, it took an additional 45 minutes or more in the oven to bring the internal of the loaf up to temperature. With all that, though, the resulting loaf is delicious. I don't know about treacle. I used blackstrap molasses, which one website says is never an acceptable substitute for "true" molasses. Maybe that was the problem, except that the resulting loaf had an intense molasses flavor, which I really like. The texture was wonderful, even after the collapse, and the crust terrific--no doubt because of the baking outside the tin. I'll definitely try this one again.

Happy easter Charlie

Baked this last night. This is one serious raisin bread - "raisins in bread" - no extra spices or icings, just some black treacle(molasses) in the scald. So wonderfully delicious. Photos have been posted (#312)

this looks a lot like Jamaican spiced bun, have you tried that? delicious!

Looks absolutely delicious

Thanks!

Black treacle and molasses are different - I don't know anything about the processes, but there is certainly a different taste and texture between them. Black treacle has a more sulphurous taste and smell. And I have some in the cupboard. So, yay!

Delicious bread its like a Barn Brack loaf Thanks

I do love a good raisin bread.... 🍞

I am going to make that with some brewing malt (liquid). let you know how that works.

Hello Chain Baker- I made this loaf for the first time today. Got confused on the step where you write to soak the yeast in water for 10 min. I did and the dough got really sticky when I added it. Hard to have come together. I learned and will not do that again. The loaf turned out fantastic despite it. Thank you again Chain Baker.

Looks good I will try this recipe soon.

Can't wait to make it

I know you are really busy working AND making this amazing channel. So if u get a chance to read this I'd be beyond grateful. Is there a way to half the amount of molasses in this recipe? And thank you for making a great straight forward baking channel! Thank you again. Kelcy

when I scolded the flour then mixed it, I was left with some small clumps. I tried my best to mix them into the scold... I hope this works out!!

That looks delicious 👍👍🦘🦘

Delicious 😊

Finally, a recipe with an American level of sugar added 😄

Hello Sir, Could you please give me the recipe for French bread. Preferably through video. I just discovered your website and I love it. I tried a couple of times to make it but I always have a bread that doesn't puff up and remaind raw doe in the oven. Thank you sir

The bread is chilling as I type and I can't wait to cut it tomorrow morning (bed time for me now and I really can't stay up till it's cold enough to cut). I do have some questions: 1. I used honey instead of mollases and the dough seem dry, although I can still shape it and visually it looks similar with the video. Would the ingredient swap be the reason why it's drier? 2. When folding, the dough seem to have a hard time making smooth surface, but I guess it's normal since it has raisin in it? It was very tight but with some loose "stitches". It was double in size and stay that way after baking (it didn't collapse) 3. After the initial 45m bake time I took the temp and it was 50°C degree, so I put it back in the oven for another 15m without the tin, and it rose but only to 72°C. The bread feels heavy but I'm sure it's proofed enough (at least double). Should I let it in the oven until it reach 92°C?

I love chain baker. The only problem is I can not keep up with his fast talking. I wonder if he can speak moderately slow so that we can follow the recipe. Thanks

Charlie, can you use both the scalding and cold bulk fermenting methods together for this recipe? Or would they cancel each other out? I thought you commented on this subject before but I couldn't find it.

If I don't use a convection oven, what should the temperature be set to?

We used to have a local bakery that made a delicious rosemary and currant multigrain boule. The place changed owners and suddenly this delicious bread vanished. I've been trying to find a recipe for this bread or something very similar. Have you ever seen or eaten this kind of bread? I would love to know. Thank you!

Charlie, do you have issues with your bread wrinkling while cooling? It's usually more noticeable on large loaves like this, but rolls also sag and wrinkle a little. I'm guessing the weight of the large loaf contributes as well. Any suggestions on reducing it? The only thing that sort of worked was cooling the loaf on its side. Thank you!

Would two 4 1/2" x 8 1/2" pans work?

Can u give eggless version for this?

I looked at your equipment video, but I don't think it says-- where are your bowls and glass lids from? I would love to have these and avoid single use plastic.

Omg Charlie, how do you do to keep your weight. This bread looks awesome and easy as you say. What am I gonna do😢. I have to bake it…. and eat it

I'm wondering if mixing in 10% wheat bran would kill the rise..?

Can I use pomegranate molases?

Hello. I do not understand your language! What are the necessary ingredients and their amount?❤❤

For those who lives in Sweden or Denmark, double cream is "vispgrädde" or "piskefløde". The Danish "fløde" is impossible to pronounce for anyone other than the Danes.

Wait! No cinnamon? 😢

This recipe looks seriously delicious 😍

for me as a german you are the person with a english that i can understand the best from all peoples on the internet and i look a lot in english. thought allways you are german with english content - lol. you should think about a career as a speaker.

I also like raisin bread 😍 In Germany it doesn't have molasses but otherwise they look a lot alike. But I think here a Rosinenstuten is even wider and higher 🤌🍞🍇