3.89 of 7

Raisin Bread III

This recipe uses a white bread straight dough as the base. When making raisin bread, you may use brown sugar instead of white. Grated orange or lemon rind may be added.
Prep30 Mins
Cook50 Mins
Ready250 Mins
Servings24

Ingredients

  • 2 cups milk
  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water (110 degrees F/45 degrees C)
  • 2 tablespoons white sugar
  • 1 1/2 tablespoons shortening
  • 2 1/2 teaspoons salt
  • 6 cups all-purpose flour
  • 2 cups raisins

Steps

  1. 1Scald milk.
  2. 2Soften yeast in warm water; let stand 5 minutes.
  3. 3Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour.
  4. 4Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. Turn on lightly floured surface; let rest about 5 minutes.
  5. 5Knead until smooth and elastic. Place dough in a greased bowl; turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, about 1 hour.
  6. 6Punch down, cover, and let rise again until almost doubled in bulk.
  7. 7Turn on lightly floured surface. Divide dough in half; let rest 5 to 10 minutes.
  8. 8Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubled, about 1 hour.
  9. 9Bake in a 400 degree F (205 degrees C) oven for about 50 minutes.
Share!
Similar Recipes
3.47 of 53

Raisin Bread I

This not-too-sweet raisin bread with a cinnamon accent is made without yeast, so you will not have to wait nearly so long to enjoy it.
4.64 of 843

Cinnamon Raisin Bread I

Raisin bread the way it is meant to be -rolled around the sweetened cinnamon butter so that the spice ribbons throughout the loaf. This generous recipe will give you three lovely loaves.