Total Time
2hrs 35mins
Prep 2 hrs
Cook 35 mins

I got this from someone at work. Prep time includes rising.

Ingredients Nutrition


  1. Soak raisins beforehand in some warm water.
  2. In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
  3. In another bowl, mix warm water and canola oil.
  4. Gradually add warm water mixture to flour mixture.
  5. Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
  6. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
  7. Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
  8. Bake at 350F for 30 to 35 minutes or until done.
  9. Remove from pans; cool on wire rack. Brush with melted butter.
Most Helpful

I am very bad with bread; it always turns like rock lumps BUT this recipe is perfect, I FINALLY made a decent bread. Instead of baking it in a bread pan, I made 4 balls (with as little manipulation as possible) and put them deep pie shell. It looked like a big and puffy danish. I was so proud. Otherwise, I did the recipe exactly as instructed. Next time, I'll reduced the quantity of cinnamon a bit, because I found the taste was a bit too strong. THANK YOU for posting that!!!

Anoushka May 07, 2013

I was surprised this recipe had no reviews. Very good recipe!! I substituted white flour with soft white wheat and added 1/2 cup honey, 1/3 lecithin and 2 tbsp dough enhancer other than that I followed the recipe exactly. Good texture, soft and not dry. My boys loved it. I made a Breakfast Raisin Bread Pudding with my homemade bread. My boys and husband called it gourmet french toast. You can find it on recipe# 10001699 by melanie. Thanks for posting haven't the slightest!

lovecooking4boys March 14, 2013