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Catholic Recipe: Raisin Bread


  • 2 cups milk, scalded
  • 2 packages active dry, or cake, yeast
  • 3/4 cup sugar, divided
  • 6 1/2 cups sifted all-purpose flour
  • 3 eggs
  • 1 teaspoon salt
  • 1 cup white raisins
  • 1/2 cup butter, melted
  • 1 egg yolk
  • 1 1/2 tablespoons water
  • Details

  • Yield: 2 loaves
  • Prep Time: 5 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Lithuania

Also Called: Razinu Piragas

This tasty Raisin bread from Lithuania would be a wonderful addition to the Easter meal. Or make it during the Easter season, to continue the feasting for the 50 days of Easter.


Cool milk to lukewarm. Dissolve yeast, 1/4 cup sugar in milk. Add 3 cups flour; mix well. Cover; let rise in warm place until light, bubbly.

Combine eggs, 1/2 cup sugar, salt, raisins and butter; beat well. Add to dough. Add remaining flour; knead well. Reserve to rise until double in bulk.

Punch down. Shape into 2 loaves; place in bread pans. Allow to rise again. Brush top with glaze of 1 egg yolk combined with 1 1/2 tablespoons water. Bake 50 minutes at 350°.

Yield, 2 loaves

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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