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4.6 from 42 votes

Raisin Bread

This Raisin Bread is a delightful, slightly sweet raisin bread with a soft and tender inside. Finished with a shimmering egg wash and a stunning braided design. Sure to impress, this bread is perfect for everyday breakfast, bread puddings or afternoon tea.

Prep Time
15 mins
Cook Time
15 mins
Rising Time
1 hr 15 mins
Total Time
2 hrs
Servings: 24
Calories: 242 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

For the yeast mixture
  • 4 teaspoon active dry yeast
  • 4 teaspoon sugar granulated
  • 1 large egg beaten
  • ¾ cup milk warmed to 110F°
For the raisins
  • 1 cup raisins
  • ¼ cup rum
Dough
  • 1 tablespoon lemon zest from 1 lemon
  • 2 tablespoon lemon juice from 1 lemon
  • 1 cup milk warmed to 110F°
  • 4 tablespoon butter unsalted, melted
  • ¼ cup vegetable oil
  • 1 cup sugar granulated
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 6 cups all-purpose flour add more flour as needed
Egg Wash
  • 1 egg beaten

Instructions

    Cup of Yum
  1. Make Yeast Mixture - In the bowl of your mixer add the yeast, 4 tsp of sugar, 1 egg, and the warm milk, mix everything well. Let it sit in a warm place for about 10 minutes until it froths up.
  2. Prep Raisins - Soak the raisins in rum. You can warm up the rum to make this process happen faster. Use orange juice for an alcohol-free option. Drain them before adding them to the bread.
  3. Make the dough: To the yeast mixture add the remaining dough ingredients, excluding the flour. Using the paddle attachment mix over medium speed until well combined. Switch to the dough hook and add 2 cups of the flour to the mixer bowl and mix over low speed until well combined. Add 2 more cups of the flour, mix and repeat with remaining flour. Make sure to mix for about 5 minutes. The dough should be soft and sticky.
  4. First rise: Spray a large bowl with cooking spray, place the dough in the bowl and spray the dough itself with a bit of cooking spray. Cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free environment until doubled in size, about 40 minutes to an hour. Once doubled in size, punch it down to release some of the air out.
  5. Shape into loaves: Divide the dough in half. I prefer to braid these loaves, but you can also just roll out each piece of dough into a loaf and place it into greased loaf pans. I prefer to do a 6 strand braid. To do so cut each half into 6 pieces, and roll each piece into long strips about a foot long. Braid as instructed above in the post. Repeat with remaining dough.
  6. Preheat your oven to 400°F.
  7. Second rise: Place the loaves on a baking sheet and let them rise a second time until doubled in size in a warm, draft-free environment. Should take about 30 minutes.
  8. Bake: Brush the loaves with the egg wash all over. Bake the bread for 30 minutes or until golden brown.

Notes

  • Recipe yields 2 loaves.
  • Nutritional information assumes 12 slices per loaf and nutritional info is per slice.
  • To maximize the shelf life of your homemade raisin bread, make sure to cool thoroughly before storing. Place in a plastic storage bag, breadbox, or wrap in foil and store at room temperature.
  • Properly stored, your raisin bread will last about 4 to 5 days.

Nutrition Information

Serving 1slice Calories 242kcal (12%) Carbohydrates 39g (13%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 4g (20%) Cholesterol 56mg (19%) Sodium 126mg (5%) Potassium 131mg (4%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 159IU (3%) Vitamin C 1mg (1%) Calcium 34mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 242

% Daily Value*

Serving 1slice
Calories 242kcal 12%
Carbohydrates 39g 13%
Protein 6g 12%
Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 56mg 19%
Sodium 126mg 5%
Potassium 131mg 3%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 159IU 3%
Vitamin C 1mg 1%
Calcium 34mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.