Raisin Bread Recipe

Homemade Raisin Bread
Homemade Raisin Bread. David Murray and Jules Selmes/Getty Images
    45 min
Ratings (13)

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.

See the reader comments below the recipe for some substitution ideas and ingredient suggestions.

What You'll Need

  • 1 package active dry yeast
  • 1/4 cup warm water
  • 1 cup raisins
  • 1/4 cup soft butter
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup scalded milk
  • 3 3/4 cups all-purpose flour
  • 2 eggs, beaten

How to Make It

    1. Dissolve the yeast in the warm water.
    2. In a large bowl, combine the raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool to lukewarm.
    3. Stir 1 1/2 cups of the flour into the milk mixture; beat well.
    4. Add yeast mixture and the beaten eggs; mix to blend well. Add enough of the remaining flour to make a soft but stiff dough.
    5. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic.
    6. Place dough in a lightly buttered bowl, turning it over to grease the entire surface. Cover 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.
    7. Punch the dough down and divide into 2 equal portions. Cover with a kitchen towel and let rest for 10 minutes.
    8. Shape into 2 loaves and place in 2 greased 8-by-4-inch loaf pans.
    9. Cover again with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until almost double.
    10. Bake at 375 F for 25 minutes, placing foil over loaves the last 10 minutes if the loaves look overly brown.
    11. Remove loaves from pans and let cool on racks.
  • Variations

    • Cinnamon-Raisin Bread: Add 1 1/2 teaspoons of ground cinnamon along with the flour.
  • Reader Comments

  • "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.

  • "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 tsp. of a brown sugar and molasses syrup for some binding in the rice milk and for a little kick, cinnamon about 1 1/2 tsp. also. Thank you for the great foundation recipe next to use this with non-wheat flour. Very Yummy." Ivie

  • "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

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