Raisin Loaves Recipe

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This old-fashioned yeast bread recipe yields three golden loaves, each chock-full of plump raisins. Your guests will be pleased with the homemade flavor and luscious cinnamon-sugar topping.

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Raisin Loaves Recipe

Prep: 30 min. + rising Bake: 35 min. + cooling

Yield: 36 Servings

30 35 65

Ingredients

7 to 8 cups all-purpose flour
1/2 cup plus 1 teaspoon sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
1-1/2 cups milk
1 cup water
1/2 cup butter, cubed
2 eggs
4-1/2 teaspoons vanilla extract
3 teaspoons lemon juice
2-1/2 cups raisins
Melted butter and cinnamon-sugar

Directions

In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add the eggs, vanilla and lemon juice; beat until smooth. Add raisins.
Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
Stir dough down. Divide into thirds; place in three greased 8-in. x 4-in. loaf pans. Cover and let rise until almost doubled, about 45 minutes.
Bake at 350° for 30 minutes. Brush with melted butter; sprinkle with cinnamon-sugar. Bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each).

Nutritional Facts 1 slice (calculated without melted butter and cinnamon-sugar) equals 164 calories, 3 g fat (2 g saturated fat), 19 mg cholesterol, 159 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Raisin Loaves in Taste of Home December/January 2008, p40

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Raisin Loaves

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Reviewed on Dec. 31, 2012 by larryross

This is an excellent recipe for toast. I have made it many times and have modified it after the first rising by rolling a third of the dough, buttering it, and sprinkling cinnamon and sugar on it. Then rolling it up into a loaf shape, placing in loaf pan, and letting it rise again before baking. It turned out very well. This recipe is great for toast even without raisins, tasting a lot like an English Muffin bread.

Reviewed on Mar. 21, 2009 by wetbarbhal