Best 4 Raisin Bread Iii Recipes

If you are looking for a delectable and flavorful treat that can satisfy your sweet tooth and leave you feeling content, then raisin bread iii is the perfect choice for you. This incredibly moist and fluffy bread is studded with plump and juicy raisins, giving it a burst of sweetness and texture in every bite. With its golden-brown crust and soft, tender crumb, raisin bread iii is an irresistible delight that can be enjoyed for breakfast, lunch, or as a delectable snack. Whether you are a seasoned baker or a novice in the kitchen, this article will provide you with a comprehensive guide to help you create the perfect raisin bread iii that will tantalize your taste buds and impress your friends and family.

Here are our top 4 tried and tested recipes!

HOMEMADE RAISIN BREAD

Homemade Raisin Bread image

This homemade raisin bread makes fabulous toast, and it's a five-star recipe. The recipe makes two loaves of soft, delicious raisin bread.

Provided by Diana Rattray

Categories Breakfast Brunch Bread

Time 3h25m

Number Of Ingredients 9

Ingredients

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
1/4 cup water (warm, about 110 F)
1 cup raisins
1/4 cup butter (softened)
1/4 cup granulated sugar
1 1/2 teaspoons salt
1/2 cup milk (warm)
3 3/4 cups all-purpose flour (divided)
2 large eggs (beaten)

Steps:

Gather the ingredients.
Dissolve the yeast in the warm water.
In a large bowl, combine the raisins, warm milk, butter, sugar, and salt; stir to dissolve the sugar. Let the mixture cool to lukewarm.
Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.
Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
Add enough of the remaining flour to make a soft but stiff dough.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.
Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.
Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.
Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans .
Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk. Then preheat oven to 375 F.
Bake in preheated oven for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.
Remove the loaves from the pans and let them cool on racks. Serve and enjoy!

Nutrition Facts : Calories 187 kcal, Carbohydrate 34 g, Cholesterol 31 mg, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, Sodium 233 mg, Sugar 9 g, Fat 4 g, ServingSize 2 loaves (16 servings), UnsaturatedFat 0 g

RAISIN BREAD

Raisin Bread image

This bread also is wonderful as toast for breakfast or any time with a cup of tea. It is just so easy to make, I like to have it on had when we have guests.-Virginia Doyle, Pinedale, Wyoming

Provided by Taste of Home

Time 45m

Yield 1 loaf (12 slices).

Number Of Ingredients 8

Ingredients

Cornmeal
3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon baking powder
1-1/4 cups warm orange juice (120° to 130°)
1/4 cup raisins

Steps:

Grease an 8x4-in. loaf pan; sprinkle with cornmeal and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar, salt and baking powder. Add orange juice; beat on low speed for 30 seconds. Gradually add remaining flour. Stir in raisins (batter will be stiff and sticky). Do not knead., Spoon into prepared pan; sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 40 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Slice and toast.

Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

RAISIN BREAD III

Raisin Bread III image

This recipe uses a white bread straight dough as the base. When making raisin bread, you may use brown sugar instead of white. Grated orange or lemon rind may be added.

Provided by Mary

Categories Breakfast Bread

Time 4h10m

Yield 24

Number Of Ingredients 8

Ingredients

2 cups milk
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 ½ tablespoons shortening
2 ½ teaspoons salt
6 cups all-purpose flour
2 cups raisins

Steps:

Scald milk.
Soften yeast in warm water; let stand 5 minutes.
Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour.
Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. Turn on lightly floured surface; let rest about 5 minutes.
Knead until smooth and elastic. Place dough in a greased bowl; turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, about 1 hour.
Punch down, cover, and let rise again until almost doubled in bulk.
Turn on lightly floured surface. Divide dough in half; let rest 5 to 10 minutes.
Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubled, about 1 hour.
Bake in a 400 degree F (205 degrees C) oven for about 50 minutes.

Nutrition Facts : Calories 172 calories, Carbohydrate 35.5 g, Cholesterol 1.6 mg, Fat 1.6 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 252.7 mg, Sugar 9.2 g

RAISIN BREAD III

Raisin Bread III image

This recipe uses a white bread straight dough as the base. When making raisin bread, you may use brown sugar instead of white. Grated orange or lemon rind may be added.

Provided by Mary

Categories Breakfast Bread

Time 4h10m

Yield 24

Number Of Ingredients 8

Ingredients

2 cups milk
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 ½ tablespoons shortening
2 ½ teaspoons salt
6 cups all-purpose flour
2 cups raisins

Steps:

Scald milk.
Soften yeast in warm water; let stand 5 minutes.
Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour.
Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. Turn on lightly floured surface; let rest about 5 minutes.
Knead until smooth and elastic. Place dough in a greased bowl; turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, about 1 hour.
Punch down, cover, and let rise again until almost doubled in bulk.
Turn on lightly floured surface. Divide dough in half; let rest 5 to 10 minutes.
Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubled, about 1 hour.
Bake in a 400 degree F (205 degrees C) oven for about 50 minutes.

Nutrition Facts : Calories 172 calories, Carbohydrate 35.5 g, Cholesterol 1.6 mg, Fat 1.6 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 252.7 mg, Sugar 9.2 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the taste of your bread.
Proof the yeast before using it. This will ensure that it is active and will help your bread to rise properly.
Knead the dough well. This will develop the gluten in the flour and make the bread chewy.
Let the dough rise in a warm place. This will help it to double in size.
Bake the bread at a high temperature. This will give it a crispy crust.

Conclusion:

Raisin bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With a little practice, you can make perfect raisin bread every time.