Raisin Bread III

Raisin Bread III

3 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    4 h 10 m
Mary
Recipe by  Mary

“This recipe uses a white bread straight dough as the base. When making raisin bread, you may use brown sugar instead of white. Grated orange or lemon rind may be added.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 -9 1/2x5 1/4 inch loaves

Directions

  1. Scald milk.
  2. Soften yeast in warm water; let stand 5 minutes.
  3. Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour.
  4. Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. Turn on lightly floured surface; let rest about 5 minutes.
  5. Knead until smooth and elastic. Place dough in a greased bowl; turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, about 1 hour.
  6. Punch down, cover, and let rise again until almost doubled in bulk.
  7. Turn on lightly floured surface. Divide dough in half; let rest 5 to 10 minutes.
  8. Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubled, about 1 hour.
  9. Bake in a 400 degree F (205 degrees C) oven for about 50 minutes.

Share It

Reviews (3)

Rate This Recipe
alarose
12

alarose

This one was ok. We have lost our grandmother's raisin bread recipe, and I wanted something a lot like it - a white dough that you let rise before baking. This was the closest I could find. It did pretty well; getting all the softened yeast off the bottom of the bowl, to dump it into the dough mixture, is tricky. It might be better to dump the rest onto the yeast, since missing some yeast can be a big problem. If you can plan the time, this is a nice and simple treat...but, it's not my favorite.

CHERYL
8

CHERYL

I made this recipe for a fondue party and received a lot of compliments. It held up well for dipping. The only changes I made was to use approximately 5 cups of bread flour and 1 cup of whole wheat flour (instead of 6 cups of all-purpose flour) and I only used about 1 1/2 cups of golden raisins (instead of 2 cups of regular raisins).

Sunflower1
5

Sunflower1

i added 1/2 cup dried cranberries and 1/3 cup chopped walnuts, and soaked the fruit first. i came back into the kitchen after 30 minutes because i could smell burning! when i took the bread out of the oven it was burnt on the outside and still uncooked on the inside. it smelled very good though. next time i will reduce the temperature when cooking. looked good too though!

More Reviews

Similar Recipes

Cinnamon Raisin Bread I
(538)

Cinnamon Raisin Bread I

Cinnamon Raisin Bread II
(126)

Cinnamon Raisin Bread II

Raisin Bread I
(36)

Raisin Bread I

Apple Raisin Bread
(32)

Apple Raisin Bread

Applesauce Raisin Bread
(28)

Applesauce Raisin Bread

Delicious Raisin Nut Banana Bread
(24)

Delicious Raisin Nut Banana Bread

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 172 cal
  • 9%
  • Fat
  • 1.6 g
  • 2%
  • Carbs
  • 35.5 g
  • 11%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cinnamon Raisin Bread I

>

next recipe:

Raisin Bread I