Grandma's Raisin Bread


This firm white bread makes great French toast.





2 large loaves

Prep Time

45 minutes

Rise Time

1 hour, 45 minutes

Bake Time

35 minutes


  • 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


Dissolve yeast in warm water; set aside.  

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.  

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.  

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.  

Bake at 375°F for 35 minutes or until loaves sound hollow when tapped.  Remove from pans and cool on wire rack.  

TIPS: This bread is extra tasty buttered and toasted for breakfast. Try it without raisins; it makes a fabulous grilled cheese sandwich!