Comments on: Raisin Bread

By: Elayne Murray

Elayne Murray — Sun, 05 Jul 2026 16:21:00 +0000

This is the best bread ever. I have made cinnamon bread and blueberry lemon (my fav) and today I am making cranberry. I do it in my kitchen aid mixer and I do knead it for 5 min before adding the dried fruit. But otherwise, it is incredible as written.

By: Jeanie

Jeanie — Sat, 04 Apr 2026 03:01:07 +0000

It’s incredible and easy to make. I’m gifting one for Easter. It’s beautiful too.

By: Jeanie

Jeanie — Sat, 07 Mar 2026 11:09:19 +0000

I had to share this bread, because I couldn’t stop eating it. It’s delicious . So easy to make and beautiful when finished. I braided mine and it was amazing.

By: Maike Corbett

Maike Corbett — Wed, 21 Aug 2024 11:37:01 +0000

In reply to Tammy. I was born in Düsseldorf, West Germany. And yes, of course there can be some regional difference in recipes. We didn't use cinnamon when I was growing up but that is not to say that people in other parts of the country may have used it. :-)

By: Tammy

Tammy — Wed, 21 Aug 2024 11:28:57 +0000

Except for the lack of cinnamon, this is exactly the same as my Grandma Mortimer’s Cinnamon Raisin Bread. Her recipe came from her German born great grandmother.

By: Yolande

Yolande — Thu, 25 Jul 2024 20:40:29 +0000

In reply to Maike Corbett. Thank you for responding.

By: Maike Corbett

Maike Corbett — Sun, 19 May 2024 19:21:11 +0000

In reply to Yolande. Yes, you can use salted butter. For all baking I recommend unsalted butter simply because the sodium content varies from one brand to the next. So, I'd half the amount of salt you add, so 1/8 teaspoon would probably be ok or if you can even try and use the 1/4 teaspoon, it depends on how salty your butter is.

By: Yolande

Yolande — Sat, 18 May 2024 15:53:55 +0000

Hi Maika,

It’s hard to find unsalted butter where I am. Would salted butter be ok? If so, do I omit the added salt in the ingredients list?

What is the size of the pan?

Thank you.

By: Alicia Wik

Alicia Wik — Sun, 17 Mar 2024 19:46:46 +0000

I plumped my raisins in cinnamon tea and added 2 tsp of cinnamon to the dough. I let the loaves rise for half an hour or so and bake at about 380. This is a fantastic recipe! My changes are just to my taste.

By: Maike Corbett

Maike Corbett — Tue, 09 Jan 2024 13:56:28 +0000

In reply to Julie. Good question. This is a German-style raisin bread, and it’s normal for this type of enriched dough to rise just once before baking. The butter and milk make the dough softer, and a single rise helps it stay tender and hold its shape. It’s not an error, just a different method than what you might be used to.

By: Julie

Julie — Mon, 08 Jan 2024 16:14:07 +0000

Do you not let the dough rise a second time before baking?