Grandma’s Raisin Bread

This firm white bread makes great French toast.

Grandma’s Raisin Bread


2 large loaves 2 large loaves


Easy Easy

Prep Time

0:45 0:45

Bake Time

35 minutes 35 minutes

Rise Time

1 hour, 45 minutes 1 hour, 45 minutes

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  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1/4 cup warm water (100° to 110°F)
  • 2 cups milk
  • 1/2 cup sugar
  • 6 tablespoons butter OR margarine
  • 1 teaspoon salt
  • 7-1/2 to 8 cups all-purpose flour, divided
  • 2 eggs
  • 1 cup raisins


  1. Dissolve yeast in warm water; set aside.
  2. Heat milk in a small saucepan until very warm (120° to 130°F). Stir in sugar, butter and salt; pour into a large mixing bowl and cool to lukewarm. Add 3-1/2 cups flour, yeast mixture and eggs; beat with mixer at medium speed until smooth. Stir in raisins, if desired, and enough remaining flour to make a soft dough.
  3. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in warm draft-free place until doubled in size, about 1 hour.
  4. Punch down dough; divide in half and shape into two 9 x 5-inch loaves. Place loaves in greased 9 x 5-inch loaf pans; cover and let rise until doubled in size, about 45 minutes.
  5. Bake at 375°F for 35 minutes or until loaves sound hollow when tapped. Remove from pans and cool on wire rack.
  6. TIPS: This bread is extra tasty buttered and toasted for breakfast. Try it without raisins; it makes a fabulous grilled cheese sandwich!

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