Raisin bread

raisin bread


Category: Baking
Style: British
Servings: Anything from 1 to many


I’m always looking for a way to make our bread experience more exciting. Few breads excite me more than raisin bread. C’mon… admit it. It’s hard to turn down. I found this recipe on and it’s really good. It came out light and fluffy!! Delicious!

Remember with all bread, the amount of flour or water often varies with your altitude or moisture in the air. I ended up adding quite a bit of flour to this recipe, as my dough was rather sticky.

* 1 package active dry yeast (1 tablespoon)
* 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

Dissolve yeast in warm water. In a large bowl, combine raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool to lukewarm. Stir in 1 1/2 cups of the flour; beat well. 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 out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic. Place dough in a lightly buttered bowl, turning once to grease the surface. Cover with a clean dish cloth; let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double. Bake at 375° for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown. Remove loaves from pans and let cool on racks.


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