Mixed Raisin Bread

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Always a family favorite. Our secret ingredient orange juice and using only the best flour, Hodgson Mill unbleached- unenriched all purpose white flour.



Add yeast to warm water and let stand for 10 minutes until bubbly. Grease, or spray with nonstick cooking spray, one large bowl and two 9x5x3-inch loaf pans.

Combine scalded milk, sugar, butter; salt and orange juice, and cool to lukewarm.  Whisk cinnamon into flour. Add 2 cups flour to liquid mixture and beat by hand until smooth (you may use a mixer). Stir in bubbly yeast, eggs, and raisins. Add remaining flour to make soft dough. On a lightly floured surface, knead until smooth and satiny, 10 minutes by hand, or 4 minutes in an electric mixer or food processor fitted with dough hook. Put dough into greased bowl, turning to coat thoroughly. Cover with a damp towel and allow to rise in a warm, draft-free place until doubled, about 1 hour.

Punch down. Turn onto a lightly floured surface. Divide into two equal portions and let rest for 10 minutes. Shape dough into loaves and place in loaf pans, seam side down. Cover with a damp cloth and allow to rise in a warm, draft free place until dough rises just above tops of pans, about 1 hour.

Preheat oven to 375°F. Bake 35-40 minutes, until top is golden brown. Remove immediately from pans and let cool on racks.

1 cup confectioners’ sugar
4 tsp. milk

Blend 4 tsp. milk with confectioners’ sugar to make glaze. Drizzle over loaves after they have cooled.


2 loaves, 12 slices each. Print this Recipe

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