Although this bread doesn’t contain jelly, the grape juice and raisin combination give it a surprisingly jelly-like flavor. A dense loaf, it yields firm, sturdy slices that hold up well when slathering on peanut butter. As with most homemade breads, it’s also tasty toasted with a bit ’o butter.
California Jelly Bread
Makes one 2-pound loaf
1 1/2 cups grape juice
2 tablespoons unsalted butter
2 tablespoons sugar
1 teaspoon salt
1 cup whole wheat flour
3 cups bread flour
2 teaspoons rapid or instant yeast
3/4 cups raisins
- Add all ingredients except raisins to bread machine in the manufacturer’s recommended order. (These are listed in the order best suited for our machine and for instant yeast.) Use the “sweet” or “fruit and nut” setting for a 2-pound loaf.
- Add raisins at the beep.
- Once baked, cool for at least 30 minutes before slicing.
Store in a tightly sealed container at room temperature for 2-3 days.
© Liesl K. Bohan | SavvyBaker.com