Mom’s Raisin Bread

Serves: 5
Total Calories: 551
Yield: 2 loaves


1 cup milk
1/4 cup margarine
2 teaspoons salt
1/2 cup golden raisins
1 envelope active dry rapid-rise yeast
2 tablespoons sugar
1/2 cup warm water
2 eggs, beaten
5 cups all-purpose flour, divided
beaten egg, milk or softened margarine


In a small saucepan over low heat, heat milk just to boiling; stir in margarine and salt. Add raisins and let cool. In a large saucepan, combine yeast, sugar and very warm water, 110 to 115 degrees. When milk mixture cools, add it to yeast mixture; stir in eggs. Beat in flour, one cup at a time. When dough gets heavier, start to knead it, adding more flour if too sticky. Knead for about 10 minutes. Place dough in a large greased pan; cover. Set pan in an unheated oven with a pan of hot water placed below it. Let rise for one hour. Punch dough down; let rise for an additional 30 minutes. Knead dough again; form into 2 loaves and place in 2 greased 8-1/2"x4-1/2" loaf pans. Cover and let rise again for 30 minutes. Brush loaves with egg, milk or margarine. Bake at 375 degrees until golden, 45 to 60 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 551
Calories from Fat: 52

This Mom’s Raisin Bread recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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