Stafidopsomo (Greek Raisin Bread)
Why this recipe works
- Gentle sweetness: Caster sugar sweetens the dough lightly, while raisins add natural bursts of fruitiness without making the loaf heavy.
- Soft, fragrant crumb: Olive oil enriches the dough and helps keep the texture tender, with cinnamon and orange zest adding warmth and aroma.
- Good for slicing ahead: The baked loaf stores well and can be frozen in slices, making it easy to refresh only what you need.
Get the most out of this recipe
Timing notes
- Watch the dough, not just the clock: The first rise should roughly double the dough, while the shaped loaf should look puffy and spring back slowly when pressed.
- Cool before slicing: Let the loaf cool fully on a rack so the crumb sets cleanly and does not turn gummy under the knife.
Texture tips
- For a softer crumb: Knead until the dough feels smooth and elastic before adding the raisins, as good gluten development gives the loaf better lift.
- Drain soaked raisins well: If you soak dry raisins, pat them dry thoroughly before kneading them in so they do not add excess moisture to the dough.
Ingredient notes
- Raisins or sultanas: Raisins give a deeper, fruitier flavour, while sultanas make the loaf slightly lighter and sweeter.
- Orange zest options: Dried orange zest keeps the dough easy to handle, but the citrus note should stay subtle rather than overpowering the cinnamon.
Make-ahead tips
- Freeze in slices: Slice the cooled loaf before freezing so individual pieces can be defrosted as needed.
- Refresh before serving: Defrost at room temperature, then warm briefly in a 180°C (355°F) oven to bring back a fresher texture.
Equipment you'll need
Ingredients
Instructions
- Put the lukewarm water in a large bowl and stir in the caster sugar and instant yeast. Leave for 5 minutes until the surface looks slightly foamy.
- Add the plain flour, fine sea salt, ground cinnamon and dried orange zest, then pour in the extra virgin olive oil. Mix to a shaggy dough, then knead for 8 to 10 minutes until smooth and elastic.
- Knead in the raisins until evenly distributed. Cover the bowl and leave in a warm place for 60 to 75 minutes, or until doubled in size.
- Tip the dough onto the work surface and gently press out the air. Shape into a neat loaf and set on a baking tray, then cover and prove for 35 to 45 minutes until puffy and it slowly springs back when pressed.
- Heat the oven to 190°C (375°F). Bake for 30 to 35 minutes until deep golden and the loaf sounds hollow when tapped underneath.
- Cool on the tray for 10 minutes, then transfer to a rack to cool completely before slicing. Serve plain or with a little butter, if you like.
Recipe notes
Tips
- If the raisins feel very dry, soak them in warm water for 10 minutes, then drain well and pat dry before kneading in so they do not streak the dough.
- For an even softer crumb, knead until the dough passes the windowpane test: a small piece should stretch thin without tearing.
- If serving to vulnerable groups, use pasteurised yeast products as directed and ensure the loaf is baked through and piping hot in the centre before cooling.
Substitutions
- Replace Raisin with Sultana for a slightly lighter, sweeter loaf.
- Replace Dried orange zest with Ground cinnamon for a more cinnamon-forward loaf.
Storage
- Refrigerate up to 3 days
- Store well wrapped at room temperature for up to 2 days, or in the fridge for up to 3 days. Freeze sliced for up to 2 months; defrost at room temperature and refresh in a 180°C (355°F) oven for 5 to 8 minutes.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 8 servings
- Yield: raisin loaf
- Total time: 3h (30min active)
- Difficulty: Medium
- Cuisine: Greek
-
Allergens:
Gluten Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Nordic Rugbrød (Dense Rye Bread with Sunflower Seeds)
Dense Nordic rye bread with treacle and sunflower seeds
Saucisson Brioché (Sausage Baked in Brioche Dough)
Pork sausage baked inside soft brioche
Skillet Cornbread with Jalapeño and Cheddar
Golden skillet cornbread with jalapeño and cheddar
Air Fryer Banana Bread
Moist air-fried banana bread with butter and cinnamon.
Easter Rosca (Ring-Shaped Sweet Bread with Orange and Vanilla)
Ring-shaped sweet bread with orange zest, icing and almonds
Hefezopf (German Braided Yeast Bread)
German braided yeast bread enriched with butter, eggs and milk
Millefoglie con Crema Pasticcera (Italian Mille-Feuille)
Crisp puff pastry layered with vanilla custard
Tarte Tatin (Caramelised Apple Tart)
Upside-down caramelised apple tart with puff pastry
Mostaccioli (Italian Spiced Christmas Biscuits with Chocolate Glaze)
Spiced honey and cocoa biscuits finished with dark chocolate glaze
Air Fryer Scones
Classic air fryer scones served with clotted cream and jam.
Boules de Berlin (Jam-Filled Doughnuts)
Yeasted jam doughnuts rolled in caster sugar
Barfi (Milk Sweet Bars)
Fudgy barfi made from reduced milk, cardamom and pistachios
Gubana (Friulian Sweet Spiral Loaf with Nuts and Raisins)
Friulian sweet spiral loaf with nuts, raisins and rum
Pestiños (Honey-Glazed Pastry Fritters)
Crisp pestiños pastry fritters dipped in warm honey
Filhoses (Portuguese Fried Christmas Pastries)
Portuguese fried pastries coated in cinnamon sugar
Zwetschgenkuchen (German Plum Cake with Yeasted Base)
German plum cake with yeasted base and cinnamon sugar
Julebrød (Norwegian Christmas Bread with Raisins and Mixed Peel)
Norwegian Christmas bread with raisins, peel and cardamom
Manakish Board (Za’atar Flatbreads with Feta, Cucumber and Olives)
Warm manakish with za’atar, feta, cucumber, tomato and olives
You might also like
Horchata de Coco (Coconut Horchata)
Chilled coconut and rice drink with cinnamon and vanilla
Southern Collard Greens
Slow-simmered collard greens with smoked ham hock
Mozzarella in Carrozza (Modern Light Version)
Pan-fried mozzarella sandwich dipped in egg until golden
Horta Vrasta (Greek Boiled Greens with Olive Oil and Lemon)
Boiled greens with olive oil, lemon and sea salt
Pasta con Salsiccia (Pasta with Italian Sausage)
Rigatoni with Italian sausage in tomato and white wine sauce
Choucroute Garnie Alsacienne (Sauerkraut with Meats)
Braised sauerkraut with sausages and smoked pork
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
