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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all the ingredients except the raisins — by hand, mixer, or bread machine — to make a smooth dough. Add the dried fruit and knead until evenly incorporated.
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Keeping the dough in the mixing bowl or bread machine bucket, allow it to rise, covered, until it's doubled in size, about 90 minutes.
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Transfer the dough to a lightly greased surface, gently deflate it, and form it into a smooth 13" log.
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Place the log into the bottom of a lightly greased long covered baker, cover the baker with its lid, and let the dough rise for 45 to 60 minutes, until puffy but not quite doubled in size.
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Just before putting the loaf into the oven, slash the top several times.
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Place the covered baker into a cold oven and set the oven temperature to 425°F. Bake the bread for 40 minutes, starting the timer when the bread goes into the oven.
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Remove the cover of the baker and bake for about 5 minutes longer, until the bread is golden brown and its internal temperature measures 190°F on a digital thermometer.
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Remove the bread from the pan, and allow it to cool on a rack.
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Store bread at room temperature for up to three days, or freeze for longer storage.