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Milk Bread with Raisins

App exclusive

2 hr + 10 min

Breakfast

Snack

10 ingredients or less

Freezer-friendly

Budget-friendly
This is our take on a deliciously fluffy, milky bread. With countless recipes and techniques out there, our version delivers a lightly sweet, buttery goodness with a hint of extra sweetness from raisins. For maximum softness, it's best enjoyed the day it’s baked— but we’re confident there won’t be many leftovers anyway!

slices

Total

2 hr + 10 min

Prep

20 min

Cook

30 min

Rest

1 hr + 20 min

Contains

Gluten symbol

gluten

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soy

Free from

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peanut

Treenut symbol

tree nut

Sesame symbol

sesame

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What others say

Mel - Sept. 2, 2025, 10:25 p.m.

So delicious and easy- my five year old made it with me!

Maxine - Aug. 10, 2025, 5:28 p.m.

This milk bread was delicious and baked up beautifully. I reduced the sugar slightly since I was using it for the French toasts from the app, and it worked out perfectly. I mixed the raisins in during kneading instead of rolling them into the dough, and that approach worked great.

Janelle - Aug. 8, 2025, 2:45 p.m.

We finished it in two days! Really good!

Luiza Alice - Aug. 6, 2025, 2:02 p.m.

Omg, is this ‚ciasto drożdżowe ‚??;)

PUL small logo PUL Team - Aug. 6, 2025, 2:59 p.m.

Hehe it does give off some ‘yeast cake’ vibes! It’s soft, lightly sweet, and has a fluffy rise from the yeast. We hope you enjoy the recipe if you're able to give it a try, Luiza 🥰

Luiza Alice - Aug. 18, 2025, 8:32 p.m.

I will! Cause jsut got from too good to go organic non instant yeast in cube.
How differently should I use them ? I have 42 g block.
Thanks !

PUL small logo PUL Team - Aug. 19, 2025, 6:38 a.m.

Hey Luiza, oh what a lovely find! A general rule is to use about 3x more fresh yeast than instant, but since yeasts can vary, you could start with a bit less (around 20 to 25 g) and see how it rises. It should work the same way as long as you crumble and dissolve it in the lukewarm milk first ☺️ let us know if you experiment with the recipe✨

Jacqui Rosa - Aug. 5, 2025, 1:20 a.m.

I dont understand how yours isnt in a roll? Mine is and kind of falls apart. We struggled with these, Google tells me if might be because we are in a dry climate i need more liquid. I think i need a bit more during kneading and too put oil on it while rising because it was toasted. We made 2 batches and struggled to roll them out. They kept shrinking down and were nowhere near 8x10 or rectangle. We did manage to get them in the pan but again even with the milk they were very dry. The extra proofing really dried them out. We will try again with some amendments. Overall they worked but they are nothing like your pictures lol

PUL small logo PUL Team - Aug. 5, 2025, 3:59 p.m.

Heyy Jacqui, thanks so much for your patience with the recipe and for sharing your experience! It sounds like the dough was a bit dry and tight, which is possible in drier climates. Adding a touch more liquid (start with 1 to 2 Tbsp) during kneading can help the dough come together more smoothly. Lightly oiling the surface while proofing is also a great idea to prevent it from drying out or forming a crust.

If the dough keeps shrinking when rolled, it’s likely the gluten is too tight. Try letting it rest for 10 to 15 minutes before rolling, which helps relax the gluten. For a softer texture, you could also try reducing the oven temp slightly (such as to 375°F/190°C) and keep an eye on the bake time. We hope batch two is a success 🙌✨

Jacqui Rosa - Aug. 13, 2025, 5:30 p.m.

Thank you! I will try again!

Hanka - Aug. 3, 2025, 9:09 p.m.

I baked this bread today and it is really tasty! I filled one half with raisins and the second half with chocolate chips. I like that I can offer two different types with only one bread. The dough was easily made and I definitely will make it again ☺️

Elva - Aug. 2, 2025, 11:06 p.m.

This recipe looks amazing! I just wondered if I could substitute the raisins for chocolate chips instead?

Hanka - Aug. 3, 2025, 9:06 p.m.

I baked this today and used chocolate chips. Came out great! 😊

PUL small logo PUL Team - Aug. 4, 2025, 2:03 a.m.

Mmm thanks for the idea, Elva, and the positive report back, Hanka 🥰 chocolate chips sound like a delicious twist!