Raisin Loaves

Name: Raisin Loaves
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 3 loaves (12 slices each).
Cuisine: Comfort Food Bread Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
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

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.

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.

Nutrition Facts

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

Originally published as Kugelhof (Raisin Bread) in Taste of Home December/January 2008

Reviews

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Average Rating:

larryross

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.