Nick Malgieri’s Old-fashioned Raisin Bread {Recipe}

My friend and baking mentor, Nick Malgieri, has a new book coming out in September. I have had a chance to preview some of the recipes, and I was excited to see yet another one on his blog the other day, this recipe for old-fashioned raisin bread. It’s simple, makes a beautiful dough, and results in the best raisin bread you’ve ever tasted.

I invited my friends, Kayte and Nancy, to make this bread with me, so we all mixed, kneaded, and baked in our kitchens in Indiana, California, and Ohio, at the same time. Actually Kayte finished first, which means her loaves were gone before Nancy’s were even baked.

This bread was a delight to make. The dough was perfectly elastic and easy to work with. It was a bit of a job getting all those currants and golden raisins kneaded in, but it was so worth it.

The finished loaves were beautiful, with a lovely, soft crumb and studded with raisins and currants. And the taste was out of this world. As I always do when I make bread, I tasted it several different ways — plain, buttered, toasted (plain, buttered, and with cinnamon-sugar). And I can honestly say I would gladly eat it any of those ways. My favorite was toasted with a little butter, although the cinnamon-sugar was outstanding, too.

This is definitely a bread to put on your short list to try. But be warned: it will make you want to pick up Nick’s book when it comes out in September.

Old-fashioned Raisin Bread (from Nick Malgieri’s blog and upcoming book, BREAD)

Nothing fancy here but a slightly sweetened and enriched white bread loaded with dark and golden raisins.  The recipe makes two loaves and they’ll be gone before you know it.

1 cup/225 grams room temperature tap water, about 75°F3 teaspoons/10 grams fine granulated active dry or instant yeast

1 cup/225 grams whole milk, scalded and cooled

5 cups/675 grams unbleached bread flour

1/3 cup/70 grams sugar

1 1/2 teaspoons/10 grams fine sea salt

4 tablespoons/55 grams unsalted butter, cut into 10 pieces and softened

1/1/2 cups/150 grams dark raisins or currants

1 1/2 cups/150 grams golden raisins

Two 8 1/2 x 4 1/2 x 2 3/4-inch loaf pans brushed with soft butter or coated with vegetable cooking spray

  1. Whisk the water and yeast together in the bowl of a stand mixer; whisk in the cooled milk.
  2. Stir together the flour, sugar, and salt, and add to the mixer bowl.  Use a large rubber spatula to stir the ingredients to a rough dough.  Distribute the pieces of butter all over the top of the dough.
  3. Place on the mixer fitted with the dough hook and mix on lowest speed until the butter is absorbed, about 2 minutes.  Increase the speed to low/medium and mix until the dough is smooth and elastic, an additional 3 minutes.
  4. Decrease the speed to lowest and add the raisins a little at a time, continuing to mix until they are fairly evenly absorbed by the dough.
  5. Scrape the dough to a lightly floured work surface and knead briefly to ensure that the raisins are evenly distributed in the dough.
  6. Drop the dough into a buttered or sprayed bowl and turn it over so that the top is coated.  Cover with plastic wrap and let the dough ferment until it doubles in bulk, about an hour or longer if it’s cool in the kitchen.
  7. Invert the risen dough to a lightly floured work surface and cut it into 2 equal pieces, each about 715 grams.  Gently pat one of the pieces to a rough square and roll it from the top down, jellyroll style, into a tight cylinder.  Pinch the edge in place and drop into one of the pans, seam side down.  Repeat with the other piece of dough.
  8. Cover the loaves with buttered or sprayed plastic wrap and let them proof until the dough comes about an inch above the edge of the pan.
  9. Once the loaves are almost proofed, set a rack in the middle level of the oven and preheat to 375 degrees.
  10. Place the pans in the oven and decrease the temperature to 350 degrees.  Bake the raisin bread until it is well risen and has an internal temperature of 200 degrees, about 45 to 55 minutes.
  11. Unmold and cool the loaves on rack on their sides.  Let cool several hours before wrapping.

Thanks, Nick, for another great recipe! This is one I will be making again and again.


  1. Hanaa said,

    January 30, 2012 at 12:06 am

    It looks so soft and fluffy. Nice!! I have lots of raisins that need to be used so I’m definitely going to try this. Did the original recipe (from Nick) come with weight measurements or did you add them?

  2. Abby said,

    January 29, 2012 at 9:24 pm

    I’m not usually a big raisin bread person, but yours and Kayte’s both look so good….Think I’ll have to try it! 🙂

    • gaaarp said,

      January 29, 2012 at 9:34 pm

      Do you like craisins or other dried fruit? I bet you could make a substitution and it would still be great.

  3. Pamela said,

    January 29, 2012 at 8:54 pm

    Looks like another beauty from NM. Very pretty. And cinnamon sugar sounds so good on this.

    • gaaarp said,

      January 29, 2012 at 9:33 pm

      It is really good with cinnamon sugar, but it’s equally good plain, too.

  4. Kayte said,

    January 29, 2012 at 8:48 pm

    Looks great! Thanks for the invite to bake this today, was just the thing for me to have a bread to work on…and the results were just wonderful, everyone loved it. I’ll probably need to make more soon as there isn’t any left for my freezer so I can pull out a slice or two and toast it for breakfast. I should have hidden that second loaf! Fun to hear that you enjoyed it so much as well.

    • gaaarp said,

      January 29, 2012 at 9:32 pm

      I sliced up both loaves and put one in the freezer. I don’t know how long it will stay in there, as I plan on eating raisin toast for breakfast all week. Thanks for baking along today. I think it was just what we both needed.

  5. Margaret said,

    January 29, 2012 at 8:04 pm

    Great looking bread. Makes me wish I liked raisins!!! One day, maybe.

    • gaaarp said,

      January 29, 2012 at 8:10 pm

      You could make it without raisins, it would just be… bread.

      I bet it would be great with dried cranberries, too.

  6. nancyo said,

    January 29, 2012 at 6:14 pm

    Yours and Kayte’s both – baked, photographed, sliced, tasted, blogged, ALL before mine even has made it into the oven! Love all the advance reports, however, and I’m determined to have a piece of toast today even if it’s a midnight snack. Thanks for putting out the invite to bake along, I think this is the first yeasted Nick Malgieri recipe I’ve baked.

    • gaaarp said,

      January 29, 2012 at 8:09 pm

      I’ve made some of his other bread recies, but this is by far my favorite.

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