Raisin Bread

  • Yield 24 pieces

There's nothing like hot raisin bread, fresh out of the oven, served with a pat of butter.


3 1/2 to 3 3/4 cups pre-sifted flour
1/4 cup sugar
1 1/2 teaspoons salt
2 packages active dry yeast
1/2 cup milk
1/2 cup water
4 tablespoons butter
2 eggs
1 teaspoon vanilla extract
3 cups raisins
2 tablespoons soft butter


  1. Mix 1 1/4 cups flour with sugar, salt and undissolved yeast in large electric mixer bowl.
  2. Heat milk, water, and butter until warm and butter melts.  Slowly stir into dry mixture; beat with electric mixer for 2 minutes at medium speed.  Beat in eggs one at a time; add vanilla and 3/4 cup flour; beat for 2 minutes at high speed.  Stir in raisins and remaining flour.
  3. Turn out on lightly floured board and knead for 5 minutes.  Put dough in greased bowl; turn to coat all sides; cover; let rise in warm place for about 1 hour or until doubled.  Punch down dough; form a ball; place on lightly floured board; cover and let rest for 15 minutes.
  4. Divide dough in half; place each half in greased loaf pan.  Cover and let rise about 25 minutes. Bake 25 to 30 minutes at 375F.  Remove from pans; brush with butter; slice when cool.

Recipe reprinted with permission from The Junior League of Little Rock’s Little Rock Cooks (Little Rock, Arkansas 1972).



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