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Raisin Bread

This is a soft, dense raisin bread with a slight molasses flavor. The use of shortening and a unique mixing method where the fat is melted into the milk gives the final loaf a very tender crumb. It makes great toast.
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Prep Time: 30 minutes
Cook Time: 35 minutes
Rise + Cooling Time: 4 hours 30 minutes
Total Time: 5 hours 35 minutes

Ingredients

Ingredients (1 loaf)

  • 1 cup whole milk
  • 1 tablespoon shortening
  • 2 tablespoons molasses
  • 1 1/8 teaspoons active dry yeast
  • 3 cups all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 cup raisins

Instructions

  • Heat milk, shortening, and molasses until shortening melts. Cool to lukewarm (100-110F).
  • Pour milk mixture into stand mixer bowl, sprinkle yeast on top. Let stand 10-15 minutes until foamy.
  • Add flour and salt. Mix with paddle attachment until combined.
  • Switch to dough hook, knead 10-12 minutes until smooth and elastic.
  • Mix in raisins on low speed for 1 minute.
  • Place dough in oiled bowl, cover, let rise 1 hour until doubled.
  • Shape into rectangle, roll tightly into log, place seam-side down in greased 9x5 loaf pan.
  • Cover, let rise 1-1.5 hours until dough is 1 inch above pan rim.
  • Preheat oven to 350F.
  • Bake 30-35 minutes until deeply browned and internal temp reaches 185-190F.
  • Cool in pan 5 minutes, then remove to wire rack and cool completely before slicing.

Notes

Ensure milk mixture is not too hot when adding yeast. Dough should pass windowpane test before adding raisins.
Tried this recipe?Leave a comment below & let me know!