Raisin Bread


  • 5 1/2-6 1/2 cups all-purpose flour
  • 1/2 cup warm water
  • 2 pkgs. or cakes yeast
  • 1 3/4 cups warm milk
  • 2 Tbsp. sugar
  • 1 Tbsp. salt
  • Ad
  • 3 Tbsp. margarine
  • 2 cups raisins
  • cooking oil


Spoon or pour flour into dry measuring cup. Level off and pour measured flour onto wax paper. Measure warm water into large warm bowl. Sprinkle or crumble in yeast; stir until dissolved.

Add warm milk, sugar, salt and margarine. Stir in 2 cups flour. Beat with rotary beater until smooth (about 150 strokes). Stir in raisins. Add enough additional flour to make a soft dough. Turn out onto lightly floured board and knead until smooth and elastic, about 5-10 minutes. Cover with plastic wrap, then a towel. Let rest on board 20 minutes.

Punch down, divide dough in half. With a rolling pin, roll each portion into an 8x12 rectangle. Beginning with upper 8 inch edge, roll dough towards you. Seal with thumbs or heel of hand after each complete turn. Seal final seam and edges well. Place in 2 greased 8x4 loaf pans. Brush with oil. Cover pans loosely with oiled wax paper, then top with plastic wrap. Refrigerate 2-24 hours.


When ready to bake, remove loaves from refrigerator. Using a greased toothpick or metal skewer, puncture any surface bubbles which may have formed on the dough. Bake at 400 degrees F for 30-40 minutes, or until done. Brush tops with melted margarine, if desired. Makes 2 loaves.

By Robin from Washington, IA


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