Raisin Bread

Garden center near me showcasing the best selection of raisin bread and a jar of raisins.


  • 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
  • 1/4 cup water (warm, about 110 F)
  • 1 cup raisins
  • 1/4 cup butter (softened)
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup milk (warm)
  • 3 3/4 cups all-purpose flour (divided)
  • 2 large eggs (beaten)


  1. Gather the ingredients.
  2. Dissolve the yeast in the warm water.
  3. In a large bowl, combine the raisins, butter, sugar, salt, and warm milk; stir to dissolve the sugar. Let the mixture cool to lukewarm.
  4. Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.
  5. Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
  6. Add enough of the remaining flour to make a soft but stiff dough.
  7. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
  8. Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.
  9. 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.
  10. 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.
  11. Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans.
  12. 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. Then preheat oven to 375 F.
  13. Bake in preheated oven for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.
  14. Remove the loaves from the pans and let them cool on racks. Serve and enjoy!

16 servings

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