Thursday, May 31, 2012

Raisin bread

This is  fun recipe.  It's a yeast bread that requires some kneading and and waiting for the dough to rise, but when it's done, it is an amazing bread that will go quickly.  It's also a large recipe and makes 3 loaves which I personally think is nice.  In our house, raisin bread doesn't last long enough for it to get hard or go bad.

1 1/2 c. milk
1 c. warm water (110°F/45°C)
2 (.25 oz) packages active dry yeast
3 eggs
1/2 c plus 1 Tbsp white sugar, divided
1 tsp salt
1/2 c butter or margarine, softened
1 c raisins
8 c all-purpose flour
2 Tbsp milk
3/4 c white sugar
2 Tbsp ground cinnamon

1. Warm the milk in a small saucepan until it bubbles, remove from heat and let cool until lukewarm.
2. Dissolve yeast in warm water and 1 Tbsp sugar, set aside until yeast is frothy.  Mix in eggs, 1/2 c sugar, butter and salt.  Stir in cooled milk.  Add the flour gradually to make a stiff dough.
3. Add the raisins.  Knead dough on a lightly floured surface for a few minutes.  Place in a large, greased mixing bowl and turn the dough to grease the surface of the dough.  Cover with a damp cloth and let it rise until it's doubled in size.
4. Punch down the dough and knead a few times.  Roll out on a lightly floured surface into a large rectangle 1/2" thick.  Moisten dough with 2 Tbsp milk.  Mix together the 3/4 c white sugar and the cinnamon and sprinkle on top of the milk covered dough.  Roll up the dough tightly, about 3" in diameter.  Cut into thirds, tuck the ends under and place in lightly greased 9x5" pans.  Let rise for 1 hour.
5. Bake at 350°F (175°C) for 40 minutes or until loaves are lightly browned and sound hollow when knocked.  Remove loaves from pan and let cool before slicing.

The other loaf has a chunk missing from it, it was barely out of the pan and Bug yanked off a piece.  I figured I'd better take a picture before they were all ruined.



  1. I LOVE raisin bread, and the recipe looks delicious! Thanks for sharing!