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Raisin Loaves

 Raisin Loaves
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.
36 ServingsPrep: 30 min. + rising Bake: 35 min. + cooling

Ingredients

  • 7 to 8 cups King Arthur Unbleached 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

2 of 2

Raisin Loaves (continued)

Directions (continued)

  • 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.