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Raisin Bread

Yield 2 loaves


  • 3 1/2 to 3 3/4 cups all-purpose flour, divided
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 2 packages dry yeast
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup butter or margarine
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups raisins
  • 2 tablespoons butter or margarine, melted
  • Raisin Bread Glaze

How to Make It

  1. Combine 1 1/4 cups flour, sugar, salt, and yeast in a large bowl. Heat milk, water, and 1/4 cup butter in a saucepan to 120° to 130°. Add to dry ingredients; beat 2 minutes at medium speed of an electric mixer, scraping bowl often. Add eggs, one at a time, beating well after each addition. Add 3/4 cup flour and vanilla; beat 2 minutes at high speed. Dredge raisins in 1/4 cup flour; stir into dough. Add enough remaining flour to make a soft dough.

  2. Turn dough out onto a lightly floured surface; knead 5 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Punch dough down; let rest 15 minutes.

  3. Divide dough in half; shape each half into a loaf. Place in 2 greased 8 1/2- x 4 1/2- x 3-inch loafpans. Cover and repeat rising procedure 30 minutes or until doubled in bulk.

  4. Bake at 375° for 25 minutes or until loaves sound hollow when tapped. Cool in pans 10 minutes; transfer bread to wire racks. Brush with butter; drizzle glaze over top. Slice when cool.

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