Dive into a taste of Newfoundland’s rich culinary heritage with this traditional Raisin Bread recipe, lovingly selected from my collection of Newfoundland community cookbooks spanning the 60s, 70s, and 80s. This classic recipe is a testament to the island’s love for simple, heartwarming baked goods that bring families together.
Raisin Bread, with its soft, fluffy texture and bursts of sweet raisins, has long been a favorite in Newfoundland kitchens. It’s the kind of bread that’s perfect for breakfast, toasted with a pat of butter, or enjoyed as a sweet snack with a cup of tea. The delightful combination of tender dough and juicy raisins creates a comforting treat that’s both nostalgic and timeless.
This recipe is straightforward, yet it captures the essence of traditional Newfoundland baking, where everyday ingredients are transformed into something special. Baking this Raisin Bread not only fills your home with the wonderful aroma of freshly baked bread but also connects you to generations of bakers who have cherished this beloved recipe.
Whether you’re revisiting a childhood favorite or discovering it for the first time, this Raisin Bread is sure to become a staple in your kitchen, offering a delicious slice of Newfoundland’s culinary tradition.
Raisin Bread Recipe:
- 3.5 lb. Bag of white flour
- 1 cup brown sugar
- 1 tbsp. Margarine
- 1 tbsp. Shortening
- 1 pkg. Raisins
- 1 tbsp. Salt
- 5 tsp. Cinnamon
- 1 yeast cake
- 2 tsp. White sugar
Melt margarine and shortening in 1/2 cup lukewarm water.
Put yeast and 2 tsp. White sugar in another 1/2 cup warm water.
Put flour, brown sugar, cinnamon, raisins, and salt in a bowl.
Mix together with hands.
Then add yeast mixture and the water containing margarine and shortening.
Mixing with hands, add just enough water gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead and let rise again.
Half fill bread pans and let rise until double.
Bake 300 degrees for 1 hour and 15 minutes.
