Glazed Raisin Loaf

This recipe was taken from a popular 1973 KWC booklet, “Recipes from the Kernel.”


1 cup raisins
1 cup cool water
1 package RED STAR® Active Dry Yeast
¼ cup lukewarm water (110-115°F)
½ cup low-fat buttermilk
¼ cup granulated sugar
¼ cup margarine or butter
1 ¼ teaspoons salt
2 beaten eggs
3 ¼ - 3 ½ cups bread flour
Confectioners’ icing (optional)


  1. Soak raisins in cool water for 5 minutes; drain well. Dissolve yeast in lukewarm water. Heat buttermilk slightly (90-100°F). 
  2. In mixing bowl combine yeast, buttermilk, sugar, margarine, salt, and eggs; stir in 2 cups of flour; beat well. Add raisins and enough remaining flour to make a soft dough. Knead until smooth and elastic about 10 to 12 minutes. Place dough in lightly greased bowl, turning dough to grease entire surface. Cover; let rise until double. 
  3. Punch down dough. Round into a ball. Cover; let rest 10 minutes. Roll out to a 9 x 12-inch rectangle. Roll up as for jelly-roll; seal edges and ends. Place in greased 9 x 5 x 3-inch loaf pan. Cover; let rise until almost double, about 1 hour.
  4. Bake in preheated 375°F oven 30 to 35 minutes, or until done. If crust browns too fast, cover with foil last 5 to 10 minutes of baking. Turn out of pan and cool on rack. If desired, when cool, drizzle confectioners’ icing on top.

Makes 1 large loaf, 16 slices

Nutrition information per serving (1 slice): 176 cal, 4 g fat, 27 mg chol, 229 mg sodium, 31 g carbo, 1 g fiber, 5 g pro, 56 mcg folate.