Total Time
3hrs 45mins
Prep 45 mins
Cook 3 hrs

Wonderful, rich lightly sweetened bread from my mother.

Ingredients Nutrition

Directions

  1. Soften yeast in 1/2 cup warm water (add a little sugar to the water). Combine milk, 1/2 cup butter, and sugar in a large mixing bowl and cool to lukewarm. Stir in eggs, vanilla, salt, and the yeast. Gradually add flour, beating well after each addition. Cover and let rise in a warm place until light and doubled in bulk, about 1-1 1/2 hours. Beat down and let rise again until doubled, about 45 minutes.
  2. Turn batter onto a floured board and knead with your hands. Drain water from raisins and knead them into the dough. If dough is too thin, add a bit more flour. Divide batter into 2 well-greased 9x5x3-inch pans. Let rise in a warm place until light, about 45 minutes.
  3. Bake in 350 oven for 25-30 minutes or until a deep golden brown. When done, remove from oven and while still warm, brush with melted butter. Bread should be very light and sweet.
Most Helpful

I made this bread may 2014 and the bread turned out fantastic. I made some slight changes to make it healthier. I did not have milk so I used a cup of swarm water and 2 tablespoon of coffee creamer. I added cinnamon and put 1/2 cup of light raisins and 1/2 cup of dark raisins. I used coconut sugar a little bit more than what the recipe calls. This bread turned out light and wonderful when toasted and spread with butter! Cheers!

Olga O. May 24, 2014

Very light and good. I was looking for a raisin bread without the cinnamon and this one fits the bill. Kids loved it :)

Peppermynt September 28, 2009