Return to Content

New England Raisin Bread

New England Raisin Bread
0 votes, 0.00 avg. rating (0% score)
by in Jan 1984

Yield: Makes 2 loaves.

This hearty raisin bread is especially good toasted -- a real man pleaser. The loaves are very large; depending on your needs, you might prefer to make three smaller loaves, adjusting the temperature and timing as needed.


  • 2 packages (scant tablespoon each) active dry yeast
  • 1/2 cup warm water
  • 1-1/2 cups lukewarm milk (scalded, then cooled)
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 3 eggs
  • 1/4 cup butter; softened
  • 7 to 7-1/2 cups flour
  • 2 cups raisins


Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening, and about 3-1/2 cups of the flour; beat until smooth. Mix in raisins and enough of the remaining flour to make the dough easy to handle. Knead the dough on a floured board until smooth and elastic. Place in a greased bowl and turn to grease the top. Cover and let rise until doubled, about 1-1/2 hours.

Punch down and divide the dough in half. Roll each half into a rectangle and roll up to form a loaf. Seal the seam and fold the ends under. Place seam-side down in a greased bread pan and let rise until double.

Heat oven to 400°F. Bake breads on the lowest rack for 25 to 30 minutes, until golden brown. Loaves will sound hollow when tapped. Remove from pans and cool on wire racks. Brush with butter if desired or frost with confectioners' sugar icing.

Confectioners Sugar Icing


  • 1 cup confectioners sugar
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon vanilla


Min together.
Updated Wednesday, October 3rd, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111