Prize Raisin Bread

  • Prep-Time 10 1/2 Hours
  • Cook-Time 1 Hour
  • Servings 2 loaves


  • 1 package (13 oz.) Sun-Maid California Sun-Dried Raisins
  • 1 package (1/4 oz.) active dry yeast
  • 1-1/2 cups potato water (Water used for boiling potatoes, cooled to lukewarm)
  • 9-1/2 cups all-purpose flour, divided
  • 2 cups milk
  • 3 Tbsp. granulated sugar
  • 1 Tbsp. lard or butter
  • 1 Tbsp. salt


  • 1

    STIR yeast into potato water in a large mixing bowl. Let stand 10 minutes to dissolve.

  • 2

    MIX in 3 cups flour, stirring well with a wooden spoon. (Or mix with paddle attachment of an electric mixer). Cover and let stand at room temperature overnight, or until risen.

  • 3

    HEAT milk in a saucepan or microwave-able container, just until little bubbles break the surface; add sugar, lard or butter and salt. Cool to lukewarm.

  • 4

    MIX milk with the yeast mixture. Gradually stir or beat in 6 cups flour to make a stiff dough, about 10 minutes.

  • 5

    ADD raisins; knead on a lightly floured surface until dough is smooth and elastic. Place in a large, lightly oiled bowl. Cover and let rise at room temperature until doubled, about 1-1/2 hours.

  • 6

    PREHEAT oven to 350°F.

  • 7

    SHAPE into 2 loaves. Place in greased 9x5-inch loaf pans.

  • 8

    BAKE 1 hour or until golden brown and bread sounds hollow when tapped. Cool in pans 15 minutes; remove to a wire rack to cool completely. For a softer crust, brush tops with water and sprinkle lightly with granulated sugar.