This raisin bread recipe offers a delightful balance of softness, chewiness, and moistness, highlighted by a subtle hint of rich molasses flavor. It’s the kind of bread that truly shines, whether enjoyed in a simple slice, transformed into sweet cinnamon sugar toast, or elevated to a decadent French toast breakfast!

While many of my cherished raisin-filled breads, such as stollen and panettone, are traditionally reserved for holiday festivities, this particular raisin bread recipe breaks free from seasonal constraints, inviting you to savor its comforting goodness year-round! My discovery of this gem in the vintage American Woman’s Cookbook (the same source for my beloved 100% whole wheat bread) immediately piqued my interest. The intriguing combination of ingredients and a unique method compelled me to try it, and I’m so glad I did!

The result was everything I had hoped for and more – exceptionally moist, delightfully chewy, and bursting with flavor. What’s more, the incorporation of shortening and molasses makes this dough an absolute joy to mix and shape, creating a truly effortless baking experience.

Table of Contents

• Why You Will Love This Old-Fashioned Raisin Bread
• Ingredients & Smart Substitutions
• Creative Variations to Try
• Professional Baking Tips for Success
• How to Make This Delicious Raisin Bread
• Chef Lindsey’s Recipe Tip
• Raisin Bread Recipe FAQs
• Recommended Raisin Bread Recipes
• Raisin Bread Full Recipe Card
• Before You Go: More Bread Inspiration

Ingredients & Smart Substitutions for Perfect Raisin Bread

• Whole Milk: Using whole milk is key for adding rich flavor and beneficial fat to this bread. Its lower water content and higher fat content are crucial for achieving that desirable tender and moist texture. While whole milk is recommended, you can certainly experiment with other milk substitutes you have on hand, such as 2% milk or even a plant-based milk for a dairy-free version. Buttermilk is also a fantastic option, offering a subtle tang and contributing to an even more tender crumb, much like in my popular honey whole wheat buttermilk rolls.
• Shortening: Ingredients like Crisco or other vegetable shortenings are invaluable for this recipe. Shortening adds essential fat and plays a vital role in inhibiting excessive gluten development. This results in a bread that is incredibly tender and melt-in-your-mouth soft. If you prefer, unsalted butter can be used as a direct substitute, or for a subtle difference, coconut oil also works well, imparting a slightly different flavor profile.
• Molasses: I specifically recommend using unsulphured molasses for its lighter, milder, and more balanced flavor. It imparts all those wonderful warm, deep, and slightly wintery notes without the strong, sometimes bitter, bite associated with blackstrap molasses. Beyond flavor, molasses is also an excellent food source for the yeast, helping to kickstart and sustain a vigorous proofing process, ensuring a beautifully risen loaf.
• Dry Active Yeast: This type of yeast requires an initial activation step, which offers a reliable and controllable fermentation process. If you don’t have dry active yeast, you can easily substitute it with double the weight of fresh yeast or half the weight of instant yeast. When using fresh or instant yeast, you can often add it directly to the dough mixture without prior hydration, simplifying the process.
• All-purpose Flour: Standard all-purpose flour provides the ideal protein content for a soft yet structured bread. While bread flour can be used for a slightly chewier texture, all-purpose flour ensures the classic tender crumb we’re aiming for. Ensure you measure accurately, preferably by weight, for consistent results.
• Kosher Salt: Kosher salt is preferred for its cleaner taste and larger crystals compared to table salt, which means a teaspoon weighs less and has a less intense saltiness. It’s crucial for enhancing the bread’s flavor, but it also plays a significant role in regulating yeast activity and strengthening the dough’s gluten structure, contributing to the overall hydration balance of the dough.
• Raisins: While I typically use dark raisins for their classic flavor and appearance, feel free to get creative! Golden raisins offer a slightly fruitier, brighter note, or you can use a delightful mix of both. For those who love an abundance of fruit, don’t hesitate to increase the quantity to up to 3 cups, just like I do in my rich sourdough raisin bread recipe. My philosophy is simple: the more raisins, the merrier the bread!

Please refer to the detailed recipe card at the end of this post for precise quantities and comprehensive instructions on all ingredients.

Professional Baking Tips for Perfect Raisin Bread

• Ensure Your Milk is Cooled to the Right Temperature: This is a critical step! If the milk mixture is too hot when you add the yeast, it will unfortunately kill the yeast, preventing your bread from rising. Yeast thrives and ferments best within a specific temperature range, ideally between 90°F and 110°F (32°C to 43°C). Using a thermometer to check the temperature precisely will ensure optimal yeast activity and excellent fermentation and growth for your dough.
• Never Rush the Proofing Process: Patience is truly a virtue in bread making. The bulk proof, or first proofing, is an essential stage for developing both the complex flavors and the robust structure of your dough. Rushing this process can lead to bread that tastes bland and overly yeasty. Furthermore, under-proofed dough often results in a dense, heavy loaf that can feel doughy even after it’s fully baked. Allow your dough the necessary time to double in size for the best possible outcome.
• Embrace Your Kitchen Scale for Accuracy: Baking, especially bread making, is a science where precision matters. The hydration level of your flour needs to be just right for proper gluten development, which directly impacts the texture and rise of your bread. The most accurate and consistent way to achieve this is by weighing all your ingredients, particularly flour, instead of relying on volume measurements. A kitchen scale will be your best friend in ensuring perfect bread every time!
• Achieving the Windowpane Test: Understanding when your dough is properly kneaded is crucial. The windowpane test helps you gauge sufficient gluten development. To perform it, pinch off a small piece of dough (about the size of a golf ball) and gently stretch it between your fingers. If you can stretch it thin enough to see light pass through without tearing, like a translucent windowpane, your gluten is well-developed. If it tears easily, continue kneading for a few more minutes and test again. This ensures a strong, elastic dough that will rise beautifully.

How to Make This Delicious Old-Fashioned Raisin Bread Recipe

Follow these detailed instructions to create your own scrumptious raisin bread. More precise measurements and comprehensive details are available in the recipe card found further down the page.

Mix the Dough:

Step 1: In a medium saucepan, combine the shortening, molasses, and whole milk. Gently heat this mixture over low to medium heat, stirring occasionally, until all the shortening has completely melted and the ingredients are well incorporated. Once melted, remove the saucepan from the heat and allow the mixture to cool down until it reaches a lukewarm temperature, specifically between 100°F and 110°F (38°C to 43°C). This temperature is crucial for activating the yeast properly.

Step 2: Once the milk mixture has cooled to the correct temperature, whisk in the active dry yeast. Let the mixture sit, completely undisturbed, for about 10-15 minutes. During this time, the yeast should activate, becoming bubbly and frothy on the surface. This indicates that your yeast is alive and active, ready to work its magic!

Important Yeast Check: If, after the full 15 minutes, you do not observe any bubbles or frothy activity, it’s highly likely that your yeast is no longer viable. This could be due to old yeast, improper storage, or the milk being too hot or too cold. It’s always best to discover this now rather than after you’ve invested time and ingredients waiting for a loaf that won’t rise. If inactive, discard and start again with fresh yeast.

Step 3: In the large bowl of a stand mixer, fitted with the paddle attachment, add the activated yeast mixture along with the kosher salt and all-purpose flour. Begin mixing on a low speed until all the ingredients are just combined and a shaggy dough forms. Scrape down the sides of the bowl as needed to ensure everything is incorporated.

Step 4: Switch the attachment to the dough hook. Continue mixing on a medium speed for approximately 10-12 minutes in a stand mixer, or until a smooth, elastic dough has formed and it successfully passes the “windowpane test” (as described in the professional tips above). This kneading time is vital for developing the gluten structure that gives the bread its characteristic texture.

Window Pane Test Reminder: To perform this test, take a small portion of dough and gently stretch it between your fingers. You should be able to stretch it thin enough to see light through it without it tearing. If it tears, it needs more kneading time. Remember, a piece of dough that is too small or overly aggressive pulling can also cause it to tear, so use a golf-ball sized piece and be gentle.

Step 5: Once the dough has reached the desired level of gluten development and passes the windowpane test, add the raisins. Mix on the lowest speed until the raisins are evenly distributed throughout the dough. Ensure they are fully incorporated, without over-mixing, to prevent tearing the developed gluten.

Bulk Proof (First Rise):

Step 6: Lightly oil a large, clean bowl with cooking spray or a thin coat of vegetable oil. Transfer the kneaded dough into the greased bowl. Turn the dough once to ensure it’s lightly coated with oil on all sides, which prevents it from sticking. Cover the bowl securely with a damp towel or plastic wrap to maintain a humid environment.

Step 7: Place the covered bowl in a warm, draft-free spot and allow the dough to proof until it has visibly doubled in size. This typically takes about an hour, but timing can vary depending on your ambient room temperature and humidity. The dough should feel light and airy when gently poked.

Step 8: Once doubled, gently turn the proofed dough out onto a clean countertop. Divide the dough into two equal portions. For precision, aim for approximately 730 grams per portion. This ensures uniform loaf sizes.

Working with Moist Dough: This bread dough is designed to be quite moist, so you generally won’t need to flour your work surface. Adding too much flour can make the dough stiff and harder to shape properly. If you find the dough is a bit sticky, instead of flour, use a light spray of nonstick cooking spray on your hands and countertop, similar to how I handle my tender potato rolls.

Shape the Bread:

Step 9: Before you begin shaping, preheat your oven to 350°F (175°C). Prepare two standard 9×5-inch loaf pans by spraying them thoroughly with nonstick cooking spray or greasing them with butter. This prevents sticking and ensures easy removal after baking.

Step 10: Preshape the Dough (Boule): Take one portion of dough and gently preshape it into a round ball (boule). To do this, lightly flatten the dough, then fold each of its four sides towards the center, creating a somewhat square package. Flip the dough over so the seam side is down. Using both hands, gently pull the dough towards yourself across the countertop, allowing the surface to stretch taut over the top and tuck underneath. Rotate the dough a quarter turn and repeat this gentle pulling motion until you have a smooth, tight round dough ball. Cover the preshaped dough with plastic wrap and let it bench rest (sit undisturbed) for 10 minutes. This allows the gluten to relax, making final shaping easier.

Step 11: Final Shaping (Log for Loaf Pan): After the bench rest, it’s time for the final shape. Gently flip the preshaped dough over so the seam is facing upwards. Pick up the dough by two corners and allow gravity to gently stretch it into a rough rectangular shape. Place it back on your workbench with the seam still facing up. Fold the top third of the dough down towards the center and press firmly to seal. Rotate the dough 180 degrees and repeat this step with the other side, folding the new top third down towards the center and sealing. Now, using the heel of your right hand and the thumb on your left, starting from the right side of the dough, grab the top edge and fold it over your thumb, rolling it forward to create a tight cylinder. Press down firmly with the heel of your right hand along the seam you just created to seal it. Continue this rolling and sealing process along the entire length of the loaf until you have a tightly rolled log.

Pan Sizing Tip: Keep the length of your loaf pan in mind as you shape. You want the dough log to be roughly the same length as your pan, neither too long nor too short. You can place your pan on the bench in front of you as an easy visual reference. If the dough log isn’t tight enough or needs to be a bit longer, repeat the thumb-folding and sealing process once more to achieve the ideal shape and tension.

Step 12: Carefully place the shaped dough log into the prepared loaf pan, ensuring the seam side is facing down. This creates a smooth top for your finished bread. Cover the loaf pan securely with plastic wrap.

Final Proof and Bake:

Step 13: Place the covered loaf pans in a warm, slightly humid environment for their final proof. Allow them to rise until they have visibly doubled in size and feel noticeably light and airy to the touch. This can take anywhere from 45 minutes to 1.5 hours, depending on the warmth of your proofing spot.

For a Beautiful, Shiny Crust: If you desire a gorgeous, shiny golden-brown top for your bread, brush the surface lightly with a beaten egg (egg wash) just before placing the loaves in the oven. A thin, even coating is all you need to achieve this professional-looking finish.

Step 14: Bake the loaves in your preheated oven at 350°F (175°C) until an instant-read thermometer inserted into the center of the bread registers 186°F (86°C). Alternatively, you can insert a wooden toothpick into the center; if it comes out clean, the loaves are done. As soon as they are baked, carefully turn the loaves out of their pans onto a wire cooling rack. Allow them to cool completely before attempting to slice. Slicing warm bread can lead to a gummy texture.

Raisin Bread Recipe FAQs

If you tried this recipe and absolutely loved it, please take a moment to leave a 🌟 star rating and share your thoughts in the comments below. Your feedback truly brightens my day and helps others discover this wonderful recipe!

Before You Go: Explore More Delicious Bread Recipes

I genuinely hope you thoroughly enjoyed preparing and tasting this wonderfully easy and delicious old-fashioned raisin bread recipe! It’s a true classic that brings comfort to any meal. Don’t stop your baking adventure here! Be sure to explore our other fantastic yeasted bread recipes for more delightful creations. You might particularly love our incredibly soft and wholesome whole wheat sandwich bread, perfect for everyday enjoyment, or treat yourself to the best cinnamon roll recipe with luscious cream cheese icing for an unforgettable breakfast or dessert. Happy baking!