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Grandma’s Belgian Raisin Bread Recipe

Grandma was renown for her raisin bread. This recipe dates back to the early 1900’s.

Prep:  1 1/2 hours | Cook:  35 minutes | Yield:  2 small loaves or 1 large loaf

Bread Recipes


  • 4 cups of flour
  • 1 package active dry yeast
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup butter
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup raisins
  • 2 eggs, slightly beaten


  1. Mix two cups flour with yeast in bowl of large mixer.
  2. Stir water, milk, butter, sugar, and salt over low heat until the butter melts and mix into the yeast mixture.
  3. Add remaining flour, raisins and slightly beaten eggs. Knead until dough on clean lightly floured surface or Silpat is smooth and elastic about 7-8 minutes.
  4. Grease two 1-pound coffee pans. Divide the dough in half and place in cans. Cover top of each can with plastic wrap. Let dough rise for 1 hour, until it crests about one inch over the top of the can.
  5. Bake at 375 degrees for 35 minutes.

Variations:  Bread can be baked in 2 small loaf pans, 1 large loaf pan, or shaped into a rustic loaf.

Be sure to try Grandma’s Pumpkin Bread and Pumpkin Pie Recipes.

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Feel free to add your ideas, comments or book review below.

  1. I always worry about the bread getting stuck in the can!

    Comment by RobinA2