The origin of raisin bread is not certain. This homemade bread is a unique recipe known in the Yılmaz family. Both yellow grapes and wheat flour were rare ingredients in the Black Sea region. Thus in the past this sweet pastry used to be prepared for special occasion in their family. It used to be baked on a thick circular stone, called pileki stone, which is well-known in the Black Sea region. Pileki stone was used especially for cooking corn bread and anchovy bread in this region. Raisin bread may have been originated from the culinary practices of Orthodox Christian communities of the Ottoman Empire. Noel bread, which was prepared with sultanas in the Orthodox Rum cuisine in Cappadocia, was similar to raisin bread.
Combine the flour, salt, sugar, olive oil and water. Add the fresh yeast dissolved in water. Mix well. Knead the dough 10 minutes and add the sultanas in the last minute. The dough should be slightly soft. Place the dough in a lightly oiled tray large enough for it to double in size. Cover it with a cloth and leave it to ferment for one hour.Bake it in a preheated oven at 200 C º for about 35-40 minutes.