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Recipe of the Week - Country Raisin Bread

Posted by on Oct. 17, 2012 at 5:57 PM
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(From the Bread Collection at

Country Raisin Bread


First I have to apologize for the slow posts in the past month; I am still recovering from my sinus infection and have had a difficult time finding the energy to post.  Having said that I know I owe you one so here is the recipe for a great raisin bread.  We have a new grocery market in the area, Fresh Market, and the meat, fish, well in fact everything is really great.  I picked up a loaf of raisin bread last week and it was sooooo goood.  When I went back for more they said they had discontinued it.  With company coming for Thanksgiving I thought buying bread this good would save some time, not so.  Back into the kitchen to come up with a recipe that is equally as good.  This recipe makes 3 loaves; I baked one and put 2 in the freezer, after the first rising but before the second.  When I want a fresh treat I will thaw and allow a loaf to rise then bake and enjoy.

Imagine a slice of this toasted, served with honey butter.


Country Raisin Bread

Recipe Summary
Complexity: Easy
Serves: 12
Category: Breads
Meal: other (General)
1.5 cup milk, whole
1 cup water
2 package yeast, dried
3 large egg
1 cup raisins
0.5 cup sugar, granulated
1 tsp salt, kosher
0.5 cup butter, salted
8 cups flour, all-purpose
2 Tb milk, whole
0.5 cup sugar, brown, dark
0.5 cup sugar, granulated
3 tsp cinnamon. ground
6 Tb sugar, powdered
2 Tb milk, whole

Makes 3 loaves.
Heat milk until it just starts to bubble, remove from stove and cool. place yeast in a small bowl and stir warm water into the yeast. Slightly beat eggs, place raisins in a mixing bowl and add eggs. Allow to sit for 15 minutes to plump raisins. Add yeast mixture to the raisins, add softened butter, salt and sugar and mix. Slowly add flour until dough is stiff but soft. Knead dough until smooth.
Place dough in an oiled bowl and allow to rise until doubles.
Mix the remaining 1/2 cup of sugar, 1/2 cup of brown sugar and the cinnamon together. Roll dough out into a 1/2 inch thick rectangle, brush with 2 Tb of milk and sprinkle sugar mixture evenly on top of dough. Roll dough up, cut into thirds and pinch the ends. Place the dough in greased bread pans and allow to rise for 1 hour. Preheat oven to 350 degrees and bake 45 minutes until lightly browned. Allow to cool and mix 2 Tb milk with 3 Tb of powered sugar and glaze the top of the loaves.


If you like this bread you should see what we do with French Bread over at

by on Oct. 17, 2012 at 5:57 PM
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