|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 1g||5%|
|Total Sugars 9g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This homemade raisin bread is a delicious, lightly sweetened yeast bread. It's wonderful sliced right off the loaf and it makes fabulous toast. Whichever way you like it, homemade raisin bread is a top-notch breakfast choice.
Add some fresh-squeezed orange juice and a hot cup of your favorite coffee or strong, black tea, and you have a breakfast that would be right at home on a cafe menu. You can also make French toast out of raisin bread for a yummy Sunday breakfast. If you prefer, you can mix and knead the dough with a bread machine or stand mixer with a dough hook attachment rather than by hand.
"Few things smell better than raisin bread baking in the oven. As long as you have some time to spare, this bread recipe is easy to bake up at home. The recipe makes two small-ish loaves, enough for a large family to devour." —Laurel Randolph
Gather the ingredients.
Dissolve the yeast in the warm water.
In a large bowl, combine the raisins, warm milk, butter, sugar, and salt; stir to dissolve the sugar. Let the mixture cool to lukewarm.
Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.
Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
Add enough of the remaining flour to make a soft but stiff dough.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.
Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.
Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.
Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans.
Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk. Then preheat oven to 375 F.
Bake in preheated oven for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.
Remove the loaves from the pans and let them cool on racks. Serve and enjoy!
How to Store and Freeze
- Store leftover bread tightly wrapped at room temperature for up to three days. After a day or two, the bread is best toasted.
- To freeze, tightly wrap the loaf (sliced or unsliced) in plastic wrap and place in a zip-top freezer bag. Freeze for up to three months and defrost in the fridge before toasting and enjoying.
This recipe can easily be adapted based on your preferences or just for variety:
- Cinnamon-Raisin Bread: Add 1 1/2 teaspoons of ground cinnamon along with the flour.
- Cranberry-Walnut Bread: Replace the raisins with dried cranberries or "craisins" and some chopped walnuts for a tasty treat that is especially appealing in the wintertime.
- Substitute golden raisins or currants or goji berries for the raisins for another flavorful variation.