Raisin Bread

California raisin studded bread is always a favorite.
  • Yields 3 loaves
  • Details

    • Serving Size: 1 slice


    • 1 1/2 cups milk
    • 1/2 cup butter or margarine
    • 1/2 cup sugar
    • 2 teaspoons salt
    • 2 package active dry yeast
    • 1 cup warm water (110°F to 115°F)
    • 2 eggs, beaten
    • 7 to 8 cups all-purpose flour, divided
    • 3 cups California raisins, dusted in flour


    Heat milk to scalding; add butter, sugar and salt. Cool to lukewarm. Dissolve yeast in warm water. Add the lukewarm milk mixture. Stir in eggs. By hand or using an electric mixer, gradually beat in 5 cups flour. Add raisins. By hand, work in remaining flour to make a medium-firm dough. Place in deep, greased bowl, turning to grease top. Cover; let rise in warm place until double in bulk, about 1-1/2 to 2 hours. Punch down dough. Turn dough out onto flour surface; knead slightly. Form into three loaves and place in well-greased 8×4-inch loaf pans. Cover; let rise in warm place until doubled, about 1 hour. Bake at 375°F for 30 to 35 minutes or until golden brown. Remove from pans; brush tops with butter and cover with cloth. Cool on wire rack.

    Nutrition Facts Per Serving

    Calories 190 (16% from fat); Total Fat 3.5g (sat 2g, mono 1g, poly 0g, trans 0g ); Cholesterol 20mg; Protein 5g; Carbohydrate 35g; (Dietary Fiber 2g; Sugars 13g; ); Iron 2mg; Sodium 160mg; Calcium 17mg; Potassium 185mg

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