Ingredients
- 1 package active dry yeast
- 2 tablespoons sugar
- 1/4 cup warm water (105-115°F)
- 1 cup warm milk
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- 3/4 cup raisins
- 1 egg white, lightly beaten
Directions
- In a large bowl, dissolve the yeast and sugar in the warm water. Let it stand for 5 minutes.
- Add the milk, oil, salt and 2 cups of the flour. Beat until smooth.
- Stir in enough of the remaining flour to make a soft dough.
- Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
- Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 1 hour, or until doubled in bulk.
- Punch the dough down and knead in the raisins.
- Divide the dough into two equal portions and shape into loaves. Place the loaves into two greased 9x5 inch loaf pans.
- Cover and let rise in a warm place for 45 minutes, or until doubled in bulk.
- Brush the tops of the loaves with the egg white.
- Bake in a preheated 375°F oven for 35-40 minutes, or until golden brown.
- Remove the loaves from the pans and cool on a wire rack.
Interesting Facts
- Raisin bread can be stored in an airtight container for up to one week.
- Adding other dried fruit or nuts to the recipe is a great way to add flavor and texture.
- Raisin bread is a great source of fiber and protein.
