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.

Mary
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Scald milk.

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  • Soften yeast in warm water; let stand 5 minutes.

  • Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour.

  • Stir 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.

  • Knead 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.

  • Punch down, cover, and let rise again until almost doubled in bulk.

  • Turn on lightly floured surface. Divide dough in half; let rest 5 to 10 minutes.

  • Shape 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.

  • Bake in a 400 degree F (205 degrees C) oven for about 50 minutes.

Nutrition Facts

172 calories; 4.4 g protein; 35.5 g carbohydrates; 1.6 mg cholesterol; 252.7 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2005
I made this recipe for a fondue party and received a lot of compliments. It held up well for dipping. The only changes I made was to use approximately 5 cups of bread flour and 1 cup of whole wheat flour (instead of 6 cups of all-purpose flour) and I only used about 1 1/2 cups of golden raisins (instead of 2 cups of regular raisins). Read More
(8)

Most helpful critical review

Rating: 3 stars
12/19/2003
This one was ok. We have lost our grandmother's raisin bread recipe and I wanted something a lot like it - a white dough that you let rise before baking. This was the closest I could find. It did pretty well; getting all the softened yeast off the bottom of the bowl to dump it into the dough mixture is tricky. It might be better to dump the rest onto the yeast since missing some yeast can be a big problem. If you can plan the time this is a nice and simple treat...but it's not my favorite. Read More
(12)
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/27/2005
I made this recipe for a fondue party and received a lot of compliments. It held up well for dipping. The only changes I made was to use approximately 5 cups of bread flour and 1 cup of whole wheat flour (instead of 6 cups of all-purpose flour) and I only used about 1 1/2 cups of golden raisins (instead of 2 cups of regular raisins). Read More
(8)
Rating: 3 stars
12/19/2003
This one was ok. We have lost our grandmother's raisin bread recipe and I wanted something a lot like it - a white dough that you let rise before baking. This was the closest I could find. It did pretty well; getting all the softened yeast off the bottom of the bowl to dump it into the dough mixture is tricky. It might be better to dump the rest onto the yeast since missing some yeast can be a big problem. If you can plan the time this is a nice and simple treat...but it's not my favorite. Read More
(12)
Rating: 5 stars
02/27/2005
I made this recipe for a fondue party and received a lot of compliments. It held up well for dipping. The only changes I made was to use approximately 5 cups of bread flour and 1 cup of whole wheat flour (instead of 6 cups of all-purpose flour) and I only used about 1 1/2 cups of golden raisins (instead of 2 cups of regular raisins). Read More
(8)
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Rating: 3 stars
07/10/2006
i added 1/2 cup dried cranberries and 1/3 cup chopped walnuts and soaked the fruit first. i came back into the kitchen after 30 minutes because i could smell burning! when i took the bread out of the oven it was burnt on the outside and still uncooked on the inside. it smelled very good though. next time i will reduce the temperature when cooking. looked good too though! Read More
(5)
Rating: 4 stars
03/25/2020
It needs more raisins and more cinnamon. I would double the raisins and cinnamon and sugar. Read More
Rating: 3 stars
11/13/2017
I don't know whether it was my oven or the recipe but mine came out a little burnt and I had to turn my oven off at 40 minutes. The remaining 10 minutes cooking time were all residual heat. So I should probably take it out at around 35-40 minutes mark next time. The rest of the recipe went smoothly. It was fairly easy to follow. Read More
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Rating: 3 stars
12/09/2018
for some reason my bread didn't rise. I'm wondering if my yeast was effective.. The cooking temp. is too high and the time to cook is too long. I wish I would have read reviews before baking. Read More
Rating: 4 stars
11/27/2018
I am happy that I did read the reviews. I followed the recipe exactly and the dough rose well and was easy to work with. I read another review about time and temp and adjusted the temp to 350 and the time to 40 minutes. (we recently downsized and I am still hating my "electric" oven/stove). I checked at 30 minutes and it was DONE DONE DONE! Thank goodness I took it out! The crust was quite brown but I brushed some butter on it immediately to soften it. It IS very tasty! If I make this again I will be certain to lower the temp and decrease the time and check often. AND it does smell wonderful. Read More