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Best Raisin Bread Recipe
Prep Time
10 mins
Cook Time
25 mins
Growing Time
2 hrs 10 mins
Total Time
2 hrs 45 mins
If you want to taste something delicious, easy and not as fattening as baking a cake, pie or cookies, then my best raisin bread recipe is the way to go.
Course: Breakfast, snacks
Cuisine: American
Keyword: baking, best raisin bread, raisin bread, sweet yeast breads
  • 7 cups sifted flour
  • 2 packages of active dry yeast 2 tablespoons
  • 2-1/2 cups of milk
  • ½ cups of canola oil or butter
  • ½ cups of sugar
  • 2 teaspoons of salt
  • 2 large eggs
  • cinnamon to lightly sprinkle
  • 1 cup of raisins
  • 1 cup of sugar
  • your favorite confectioner’s sugar glaze optional
  1. In a large mixing bowl, add four cups of the flour and the yeast.
  2. Next, heat the milk, sugar, oil, and salt in your saucepan until quite warm, but not scalding hot.
  3. Now, slowly pour and stir in with your wooden spoon the hot milk mixture to the dry ingredients in your mixing bowl. Keep slowing adding and stirring until the cooked milk mixture is incorporated.
  4. Add your eggs next and work it into the dough.
  5. You can use your electric mixer to beat this in, but I prefer using my wooden spoon to save from cleaning the beaters.
  6. The tricky part is judging how much flour you need. Slowly add the remaining flour and work it into the dough until it is not sticky and feels soft and elastic to the touch. The weather does play a role in how much flour to use so keep that in mind. You may use all the flour in this recipe or slight less or even a bit more. The important thing is making soft, not sticky dough.
  7. After you get that desired feel of the dough, cover your raisin bread with a lid or kitchen towel and allow it to grow for at two hours.
  8. When the first rising is up, punch your dough down and then place it on a clean, slightly floured surface to roll out.
  9. Depending on the size of your workable surface, I like to divide my dough into four balls that are going to fit each pan and roll them out at the same time.
  10. I keep a small cup with water handy to dip my silicone brush in. After all the balls are rolled out like you would a jelly roll, I lightly brush the insides of each with water.
  11. Then I divide that cup of raisins and distribute them over each before doing the same with the remaining sugar. Next, I pat down the raisins and sugar mixture inside each roll to lock my raisins more in place. Sprinkle each inside of the dough with cinnamon.
  12. The secret of rolling my best raisin bread recipe is starting from the smallest end before finishing with the larger end. Tuck the ends in and seal the long edge with your fingers because you don’t want leaking or raisins escaping.
  13. Place in greased loaf pans. I use two 9 x 9 x 2-inch and then the two mini bread pans. You could use three normal bread loaf pans or more mini pans.
  14. Afterwards, cover your filled pans and then allow for a final rising. Give them about 40 minutes to grow in the pans. (By the way, if you wait too long, then your dough can sink and deflate like a pancake. I’ve been there, done that so keep that in mind. Put your kitchen timer on if you have too.)
  15. Bake at 375-degrees in your oven for about 20-25 minutes, depending on how your oven is regulated.
  16. Cool in the pans for about five to seven minutes before removing.
  17. Drizzle with your confectioners’ sugar glaze while these raisin breads are still warm. Otherwise, plain is good too.
  18. ENJOY!