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Rich Raisin Bread Recipe

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This recipe for Rich Raisin Bread, by , is from The Corner Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, November 9, 2008


1 1/2 cakes yeast
1/4 c. warm water
1 T. sugar
1 c. milk
1 c. butter, divided
1 tsp. salt
3 eggs, beaten
3 to 4 c. flour
1 c. raisins
1/3 c. brown sugar, firmly packed
1 T. ground cinnamon

Soften yeast in warm water and stir in sugar. Scald milk and add 1/2 c. butter and salt. Cool to lukewarm. Stir eggs and yeast mixture into lukewarm milk mixture.

Gradually beat in flour to make a soft dough. Transfer dough to a greased bowl, turning dough to grease the top. Allow to rise in a warm place until double.

While dough is rising, combine raisins, brown sugar and cinnamon in a bowl. Lightly grease 2 loaf pans.

Divide dough into halves and roll each portion out on a floured surface to a sheet 1/4 inch thick. Melt the remaining butter. Cut dough into 3 inch diamond shapes, dip in melted butter and layer in bottom of loaf pan. Sprinkle with some of the raisin mixture and continue until dough is used.

Repeat with second half of dough in remaining loaf pan. Cover and allow to rise for one hour. Bake at 400 for 35 minutes or until top is lightly browned.

Number Of Servings:
Number Of Servings:
2 loaves




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