Raisin Bread

Carol Junkins


Twice a year the women in an old New England town produce food fit for the Gods ~~ Town Meeting Day and Fourth of July. When I was a bride, I dared not cook for such events. Dear Percis suspected this and taught me this old standby.

Written and copied from: " Mrs. George Churchill, Beverly, MA ~


☆☆☆☆☆ 0 votes

1 Hr 30 Min
50 Min


  • 1 1/2 c
  • 1/2 c
    butter or lard
  • 1/2 c
  • 1 Tbsp
  • 2
    yeast cakes
  • 1/3 c
    warm water
  • 4
    beaten eggs
  • 1 1/2 c
  • 5 1/2 c
    about ~ bread flour

How to Make Raisin Bread


  1. Pour hot milk over butter, sugar, salt and raisins. Let cool.
    Dissolve yeast cakes in warm water.
    Beat eggs. Combine with milk and yeast mixture.
  2. Add 5 cups of sifted bread flour and mix well. Add more flour if dough is too soft.
    Stir until dough comes away from side of bowl or mixer.
    Let rise until double in bulk. Knead and let rise again.
  3. Put into two medium sized buttered bread pans. Brush tops with butter, sprinkle with sugar. Let rise again.
  4. Bake in moderate oven 375 degrees. Requires about 50 minutes.

Printable Recipe Card

About Raisin Bread

Course/Dish: Other Breads
Main Ingredient: Fruit
Regional Style: American

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