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Raisin Casserole Bread


Raisin Casserole Bread
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Raisin bread is a popular breakfast bread across the United States. This recipe is for a simple, no-knead bread. While you still use yeast to get the dough to rise, the dough is actually a thick batter that is stirred down after the first rise and then scraped into a greased, 1.5 quart casserole pan for its final rise.

Yield: 1 round loaf

Prep Time: 1 hour, 45 minutes

Cook Time: 1 hour

Total Time: 2 hours, 45 minutes


  • 1 cup milk, room temperature
  • 1/2 cup warm water (110 F)
  • 1/2 cup sugar
  • 1 Tbsp or 1 pkg (1/4 oz) active dry yeast
  • 1 tsp salt
  • 1 egg, lightly beaten
  • 1/4 cup soft butter
  • 4-1/2 cups bread flour
  • 1 cup raisins


  1. In large bowl, mix together milk, water, sugar, yeast, salt, and egg. Mix in egg and 2 cups flour. Stir in raisins. Mix in the remaining 2-1/2 cups flour. Cover bowl with clean kitchen cloth and let dough rise in warm, draft-free place for 45 minutes or until double in size.

  2. Stir down thick batter for 20 seconds and scrape into greased 1.5 quart casserole pan. Cover and let rise in warm, draft-free place for 30 minutes or until doubled. Bake at 350 degrees F for about 1 hour or until bread is brown and sounds hollow when tapped on. Carefully remove loaf from casserole and let cool. Cut bread into wedges and serve.
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