Raisin Loaves Recipe
Raisin Loaves Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 35 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 35 min. + cooling

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 8x4-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).
Originally published as Raisin Loaves in Taste of Home December/January 2008, p40

Nutritional Facts

1 slice: 164 calories, 3g fat (2g saturated fat), 19mg cholesterol, 159mg sodium, 30g carbohydrate (10g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. Stir dough down. Divide into thirds; place in three greased 8x4-in. loaf pans. Cover and let rise until almost doubled, about 45 minutes.
  4. 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).
Originally published as Raisin Loaves in Taste of Home December/January 2008, p40

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larryross User ID: 3948609 134964
Reviewed Dec. 31, 2012

"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."

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