This recipe is from the renowned, family-owned Ann Arbor breakfast and lunch restaurant, Angelo’s Lunch. Located on Catherine Street near the University Hospital complex. Until it closed in 2024, this restaurant was a favorite amongst both students and Ann Arborites. Among the best known menu items was the in-house made raisin bread, used for both toast and deep fried or classic French toast. Published in the cookbook, Ann Arbor’s Cookin’!, the original recipe can be challenging to re-create as it measures flour and sugar by the pound and calls for fresh yeast, which can be difficult to find. I used a digital scale to measure the ingredients. To simplify the recipe, I have converted the weights and added an option for dry yeast to replace the elusive cake yeast.
Angelo’s Raisin Bread
This bread is delicious on its own or used for French toast. Bread may be frozen for future use.
Ingredients
Instructions
- Combine water, yeast and sugar. Add salt, shortening, eggs, flour and raisins. Combine in a stand mixer using a dough hook until well combined.
- Preheat oven to 350 degrees.
- Transfer dough to lightly floured surface to knead for 20 minutes. Let rise for 20 minutes. Cut into four loaves and let rise for another 20 minutes. Transfer loave to a greased pan or sheet. Bake for 1 hour 20 minutes, rotating pans every ten minutes.
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