Raisin Bread

The addition of raisins to baked goods will retard staling, since raisins, which are high in sugar, retain moisture. I do not soften the raisins before adding them to the dough because I have found that very soft raisins tend to crush or mash, leaving unpleasant dark streaks in the bread. However, if the raisins you are using are dry and hard, soak them in warm water for about 30 minutes, then drain well before adding them. Try thick slices of raisin bread toasted at breakfast, or use raisi