This homemade raisin bread is a delicious, lightly sweetened yeast bread. The bread makes fabulous toast. Feel free to add 1 to 1 1/2 teaspoons of ground cinnamon if you prefer a cinnamon raisin bread. The bread can be made with dried cranberries or currants as well. The recipe makes two loaves.
See the reader comments below the recipe for some substitution ideas and ingredient suggestions.
- 1 package active dry yeast (2 1/4 teaspoons)
- 1/4 cup warm water (about 110 F)
- 1 cup raisins
- 1/4 cup butter, softened
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 1/2 cup warm milk
- 3 3/4 cups all-purpose flour
- 2 large eggs, beaten
- Dissolve the yeast in the warm water.
- In a large bowl, combine the raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool to lukewarm.
- Stir 1 1/2 cups of the flour into the milk mixture; beat until smooth.
- Add yeast mixture and the beaten eggs; 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, until 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 stand in a warm, draft-free place until doubled in bulk, about 1 to 1 1/2 hours.
- Punch the dough down and divide it into 2 equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.
- Shape the dough into 2 loaves and place them in 2 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.
- Bake at 375 F for 25 minutes, placing foil over loaves the last 10 minutes if the loaves look overly brown.
- Remove the loaves from pans and let them cool on racks.
- Cinnamon-Raisin Bread: Add 1 1/2 teaspoons of ground cinnamon along with the flour.
- Replace the raisins with dried cranberries or "craisins" or golden raisins and some chopped walnuts for a tasty cranberry walnut bread.
- Mix and knead the dough with a bread machine or stand mixer with a dough hook attachment.
"I used whole wheat flour instead of white and doubled the raisins. It turned out great I'm definitely going to make it again." D.D.
" I didn't have raisins so added cranberries and sultanas. I reduced the salt and kneaded the dough in my bread machine. I got 2 loaves. The bread turned out great. It was soft and yummy. My husband ate almost one loaf. I will definitely make this again." L.G.
"This recipe was awesome.
I had no trouble following the directions, and the end result was perfect. I was making it for my students as a special treat, and they loved it. I also changed the recipe just slightly and used margarine instead of butter, and it worked out just fine." Sarah
"Love the bread. It was easy to make and enjoyable to put together. Due to some food allergies, I needed to make a few adjustments for eggs, I added them last and used an egg replacement. For milk, I used rice milk and added 1 1/2 teaspoons of brown sugar and molasses syrup for some binding in the rice milk and for a little kick, cinnamon about 1 1/2 teaspoons also. Thank you for the great foundation recipe next to use this with non-wheat flour. Very Yummy." Ivie
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||3 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|