This homemade raisin bread is a delicious, lightly sweetened yeast bread. It's delicious 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.
- 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 warm milk; 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.
- Bake at 375 F 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.
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 for the raisins for another flavorful variation.
|Nutritional Guidelines (per serving)|