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Raisin Bread

Average: 4.5 (2 votes)
This recipe makes 1 loaf
Water3/4 cup1 cup1+1/3 cup
Oil2 TBSP3 TBSP1/4 cup
Sugar1 TBSP4 tsp2 TBSP
Salt1 tsp1+1/2 tsp2 tsp
Cinnamon1+1/2 tsp2 tsp3 tsp
Bread Flour2+1/4 cups3 cups4 cups
Raisins1/3 cup1/2 cup2/3 cup
Active Dry Yeast1+1/2 tsp2+1/4 tsp1 TBSP
Bread Machine Method

Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select sweet cycle or basic cycle and medium/ normal crust. Raisins can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more information.



*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.


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