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White Raisin Bread


White Raisin Bread

White Raisin Bread

Elizabeth Yetter
I have fond childhood memories of sitting in my mom’s kitchen and eating slice of sweet raisin bread after coming home from school. There are many different types of recipes for raisin bread. White raisin bread is one of the simplest raisin bread recipes because it uses basic bread baking ingredients. This recipe for white raisin bread makes two loaves. The finished loaves can be cooled and frozen for later.

Prep Time: 3 hours

Cook Time: 50 minutes

Total Time: 3 hours, 50 minutes


  • 1 cup milk
  • 6 tbsp shortening
  • 1 cup warm water
  • 1/4 cup sugar
  • 1 tbsp active dry yeast
  • 2-1/2 tsp salt
  • 6 cups bread flour, about
  • 1-1/2 cup raisins, add after 1st rise


  1. Warm milk and shortening in saucepan over low heat. Remove from heat when shortening has melted. Let cool to lukewarm.

  2. Pour milk mixture into large bowl. Add water, sugar, yeast, salt, and 3 cups of flour. Mix well.

  3. Mix in the remaining flour, a half cup at a time, until a soft dough is formed.

  4. Turn dough out onto a floured board and knead for 8 minutes.

  5. Place dough into greased bowl. Turn dough over in bowl so that top of dough is lightly greased. Cover and let rise for 1 hour or until double in bulk.

  6. Punch down dough. Turn out onto lightly floured board and knead in raisins. Continue kneading for another 5 minutes.

  7. Divide dough in half and shape each half into a loaf.

  8. Grease two 8 x 4 x 3-inch bread pans and place dough loaves in pans. Cover and let rise for 30 minutes or until doubled.

  9. Bake at 375 degrees F for 50 minutes or until bread sounds hollow when tapped.

  10. Remove bread from pans and let cool.
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