Classic Homemade Raisin Bread From Scratch

In a small saucepan, combine milk, sugar, butter, and salt and heat over medium heat until butter melts and sugar dissolves. Cool to lukewarm.

In a large mixing bowl, combine 2 cups of flour and yeast. Add in the lukewarm milk mixture and beat until smooth.

Add eggs, one at a time, beating well after each addition. Stir in the raisins and as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic.

Shape dough into a loaf by rolling the dough into a rectangle, rolling up tightly from short side, and pinching edge and ends to seal.

Place the loaf in a greased loaf pan. Cover and let rise in a warm place until nearly double in size (about 1 hour).

Bake in a pre-heated oven at 375°F for 35-40 minutes or until the bread sounds hollow when lightly tapped. If necessary, cover loosely with foil the last 10 minutes to prevent over browning. Remove from pan and cool on a wire rack.