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Amazing German Yeast Raisin Bread

by Jessica

I grew up eating this yeast raisin bread. My aunt showed me how to make is when I was younger, and I am so grateful she did. I don’t make it as often as I should considering it is one of Grant’s favorite things. His family told me that before we were married or even dating he would hoard it and not share it with the rest of them whenever I made it. Yeast shouldn’t be as intimidating as some people make it out to be. This recipe is very easy and fun, I encourage you to make it yourself. I have also made it in the bread maker as well.

Amazing German Yeast Raisin Bread

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Serves: 16
Nutrition facts: 200 calories 20 grams fat
Rating: 4.3/5
( 4 voted )

Ingredients

  • 6 cups Flour
  • 1 1/2 tsp. Salt
  • 1 Tblsp. Yeast
  • 1/2 cup Sugar
  • 1 1/2 sticks of butter at room temperature (3/4 cup)
  • 1 egg
  • 500 ml. milk
  • 1/2 - 1 cup Raisins
  • 1 egg (for egg wash)

Instructions

Add the yeast, sugar,  melted butter,  milk, and egg into the bread machine. Then add the flour and salt. Set the bread machine to the dough setting and start it. Once it has finished its cycle,  knead it to remove any air bubbles. Add raisins, cut in half, braid each half, and then let rise for another 20 mins.

Spread egg on the top of both loaves, and put it in the oven for 20-40 Mins at 350°F. Cover with foil if it starts to darken too much. Let cool and enjoy!

 

Without the bread machine: Add flour, salt, yeast, sugar and mix together. Then add the butter at room temperature, the egg, and the milk. Mix it together and knead for a bit to make sure it is nice and mixed.  Let it rise until it is double its' size. Add raisins, cut in half, braid each half, and then let rise for another 20 mins. Spread the egg mixture on the top of both loaves with a basting brush, and put it in the oven for 20-40 Mins at 350°F. Cover with foil if it starts to darken too much. Let cool and enjoy!

 

Watch here to see how to make this recipe in the bread machine.

For Step by Step Picture Directions to make it by hand, look below.

Everything ready to start. These pictures were taken before I had a kitchenaid mixer, which means you can just put everything in the order following and let the kitchenaid do all of the kneading for you.

Add the Flour.

Add the Salt.

Add the Yeast.

Add the Sugar.

Mix these ingredients.

Add the Butter.

Add the Egg.

Add the Milk.

Start Kneading, or start your mixer to knead.

Keep kneading until it forms a ball and isn’t sticky, if towards the end it won’t stop sticking you can add a little bit more flour. If you add way too much flour, it will become very chewy bread rather than fluffier.

Once in a dough ball, cover with a cloth.

Let it rise in a warm place for at least an hour and double in size.

Once it is double in size, be sure to keep hands away, I wasn’t paying attention and my parents decided to snack since the dough is very tasty.

Add the raisins and distribute.

Half the dough into two loaves.

Cut into three portions.

Roll them out to roughly the same size.

Start braiding.

Tuck the ends under which won’t all be the same length.

Set on a cookie sheet, if you don’t have a teflon sheet spray with cooking spray because this will like to stick. Cover with a cloth and let rise for at least 20-40 mins.

Make an egg wash.

 

Cover the bread with it.

They are ready for the oven.

Cool completely, and enjoy! This bread tastes great with butter, or butter and jam in the mornings or just plain!

Oster Bread Machine – https://amzn.to/375YLMj

Pyrex Measuring Cups – https://amzn.to/3rdlnkU

Pyrex Glass Cookie Sheet – https://amzn.to/3ObOteq

Le Parfait Jars – https://amzn.to/3uoVdhd

Pastry Cutter – https://amzn.to/3vKwDIy

This post contains affiliate links, which means I make a small commission at no extra cost to you, but this helps me to create better content. All things in this post are my opinions, and I was not sponsored for this post.

 

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11 comments

Amanda May 23, 2011 - 8:42 pm

Looks delicious!

Reply
tabea May 25, 2011 - 5:15 am

YUM! one of my favorites. Mama made this almost every Sat night…

Reply
Matt June 1, 2011 - 8:51 pm

This is me missing this 🙁

Reply
Irene Reinhardt June 19, 2011 - 10:34 am

Remember to have everything you add to the flour/yeast-mixture at at least room temperature.
The milk I warm in the microwave for 1 1/2 minutes.
The egg can be warmed in a cup of warm water.

Reply
S April 9, 2012 - 11:15 pm

Thank you for sharing the recipe! Also, I love your mzungu tshirt 😉

Reply
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Irene September 11, 2022 - 12:53 pm

I’ve used this recipe for many years. I had originally found it at posted under Warfield Family and it’s very good. I make it for my German born Dad, who loves it, although he always complains there are NEVER enough raisins. 🙂 I have to say though, I miss the story on your original post about your parents’ nibbling at the dough. It made me laugh whenever I was using the recipe.

Reply
Jessica September 11, 2022 - 1:07 pm

I’m so glad that you have been liking this recipe! I’m not gonna lie the raisins are one of the best parts 🙂 I have a friend whose mother visits from Germany who also requests this bread. She said her baker doesn’t make it in Germany anymore which I find ironic. How funny, I don’t even remember that part, but I guess I took it out. I will have to look back at the old post, and see what I wrote. Have a great day!

Reply
Irene September 11, 2022 - 4:51 pm

I tried to leave 5 stars but sadly managed to only leave 4. I don’t know how to fix this. Definitely 5 stars.

Reply
Jessica September 12, 2022 - 8:12 am

Thank you for even taking the time to leave a rating, I’m not sure how to change it either, but thanks for trying. For me, it looked like you click on it again and it will take away the rating or change it. Thanks!

Reply

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