Rich Raisin Bread

Print Recipe

5 from 2 votes

This rich raisin bread is a classic made with a simple yeast dough and without any cinnamon!

Prep Time30

Rising Time4

Total Time4 30

Course: Breakfast, Brunch, Snack

Cuisine: American

Servings: loaf

Calories: 2941kcal

Author: Rosemary Molloy

Ingredients

½ cup milk (whole or 2%)
1 teaspoon salt
¼ cup unsalted butter
¼ cup granulated sugar
1 teaspoon granulated sugar
½ cup water (lukewarm)
1½ teaspoons active dry yeast
2 large eggs beaten (room temperature)
3½ cups all purpose flour
1 cup raisins

FOR THE GLAZE

1 large egg yolk (room temperature)
2 tablespoons milk

US Customary - Metric

Instructions

Soak the raisins in boiling water, rum or even orange juice for approximately 15 minutes, drain and gently dry with a paper towel, set aside.
In a small pot heat the milk, salt, sugar (¼ cup) and butter until butter has melted, cool to lukewarm.
In a small bowl combine the water and sugar (1 teaspoon), sprinkle the yeast on top, let sit 5-10 minutes, then stir to combine.
In the stand mixer bowl combine the milk mixture, yeast mixture and eggs, add 1½ cups of flour beat 2 minutes, on low speed add the remaining flour a ½ cup at a time to form a soft slightly sticky dough. Continue to knead for 5-7 minutes.
Move to a lightly floured surface and form into a ball, place in a lightly greased bowl turning to grease all over. Cover the bowl with plastic wrap, let rise in a warm draft free area for approximately 2 hours or until doubled in bulk.
Punch the dough down on a lightly floured flat surface, knead in the raisins and shape into a loaf shape. Place in a greased 9x5 inch loaf pan, cover and let rise 1-2 hours or until doubled in bulk.
Pre-heat the oven to 375F/190C.
Brush the loaf with the glaze and bake 30-40 minutes (internal temperature is 190F). Move the loaf immediately to a wire rack to cool before cutting. Enjoy!

FOR THE GLAZE

In a small bowl beat together the egg yolk and milk.

Notes

How can I tell if the bread is fully baked?

The bread is done when it's golden brown on top and sounds hollow when tapped on the bottom. An instant-read thermometer should read 190°F when inserted into the center of the loaf.

Can I add nuts or other dried fruits to this raisin bread recipe?

Yes, feel free to add nuts like walnuts or pecans, or other dried fruits like dried cranberries or apricots for additional flavors and textures.

How to store the raisin bread

This raisin bread recipe tastes best on day one! On day two it is still great, but slightly less soft. Days 3-5 I would recommend using the bread for toast.

Store: Store bread up to 5 days in an airtight container or bag.
Freeze: Wrap the loaf of bead in plastic wrap then foil and store in the freezer for up to 2 months. Thaw while still wrapped at room temperature then enjoy.

Nutrition