Raisin Bread

Recipes
Written By Jennifer Minyard

High-Altitude Raisin Bread

Raisin bread at high altitude has unique challenges: the same overactive yeast that can ruin a plain loaf is compounded by the added weight and moisture of the raisins.

At higher elevations, the carbon dioxide expands quickly, and without proper gluten support, the dough can rise too fast and collapse, leaving a dense or sunken loaf.

This high-altitude raisin bread variation—adapted from our white bread recipe—produces a tender, flavorful loaf with evenly distributed raisins, a tight but soft crumb, and a reliably domed top that won’t cave in.

The High-Altitude Science

To get these results, we made three key shifts:

  1. Reducing Yeast: In the thin mountain air, we reduce the amount of yeast. This slows fermentation, allowing the flavor to develop and giving the gluten time to strengthen so it can support the loaf as it rises.

  2. Flour: High altitude has drier air. Flour at 3,000+ feet absorbs liquid differently than at sea level. Increasing the doughs hydration and using a "flour-by-feel" approach, ensures the bread stays soft and tender instead of turning dense or dry.

  3. Oven Spring: Baking at a slightly higher temperature (around 375°F) encourages an immediate oven spring that sets the crust quickly, locking in the shape before the yeast can over-expand and cause a collapse.

 

  • Yeast: Reduced to 2 teaspoons (instead of a full packet) to prevent an unstable rise.

  • Liquid: Increased to 1 cup + 2 tablespoons to compensate for dry mountain air.

  • Temperature: Baked at 375°F to set the loaf's structure.

  • Sugar: Lowered, as sugar can speed up yeast activity too much at altitude.

Raisin Bread Recipe

PREP TIME: 20 minutes      RISE TIME: ~1 hour      COOK TIME: 30-35 minutes      SERVINGS: 1 loaf

Ingredients

Directions

  • 3 to 3 1/4 cups all-purpose flour (or bread flour for better structure)

  • 2 teaspoons instant yeast (reduced for altitude)

  • 1 1/2 teaspoons salt

  • 1 Tablespoon granulated sugar

  • 1 cup + 2 Tablespoons warm water (105°F)

  • 2 Tablespoons unsalted butter, softened

  • Add 1 teaspoon cinnamon to the dry ingredients and 3/4 cup raisins (soaked in warm water for 10 mins and drained).

1. Hydrate and Mix : In a stand mixer, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy. Add the softened butter and 2 cups of the flour.

2. Knead : Using the dough hook, add the remaining flour 1/2 cup at a time. The dough should be soft and slightly tacky, but it should clear the sides of the bowl. Knead for 5–7 minutes on medium-low speed until smooth and elastic. Add your soaked/drained raisins in the last 2 minutes of kneading.

3. The First Rise : Place dough in a greased bowl and cover. Watch the clock, not the size. At altitude, dough often doubles in 30–45 minutes. Do not let it "over-proof" (more than double), or it will collapse in the oven.

4. Shape : Punch the dough down gently to release large air bubbles. Shape into a loaf and place into a greased 9x5 inch loaf pan.

5. The Second Rise : Cover and let rise again until the dough is about 1 inch above the rim of the pan (usually 20–30 minutes).

6. Bake : Preheat oven to 375°F (190°C). Bake for 30–35 minutes. The loaf should sound hollow when tapped on the bottom and have an internal temperature of 190°F.

7. Cool : Remove from the pan immediately and cool on a wire rack to prevent a soggy bottom.

Simply Altitude Pro-Tips

  • The Finger-Poke Test: To see if your dough is ready to bake, lightly press your finger about 1/2 inch into the side. If the indentation stays or springs back very slowly, it’s ready to bake. If it snaps back quickly, it needs 5 more minutes.

  • Soak Your Raisins: In dry climates, raisins act like sponges. If you don't soak them in water before adding them to the dough, they will pull moisture out of your bread, leaving you with a dry and crumbly loaf.

Explore More High-Altitude Baking

If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.

Looking for more mountain-tested treats? Try these next:

Jennifer Minyard
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French Bread
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White Bread