Raisin BreadIngredients:

  • 1 1/2 cups milk
  • 1/2 cup butter or margarine
  • 1/2 cup sugar
  • 2 tsps salt
  • 2 packages active dry yeast
  • 1 cup warm water (110 to 115° f)
  • 2 eggs, beaten
  • 7 to 8 cups flour
  • 3 cups California raisins, dusted in flour

Directions:

  1. Head milk to scalding; add butter, sugar and salt. Cool to lukewarm.
  2. Dissolve yeast in warm water. Add the lukewarm milk mixture. Stir in eggs.
  3. By hand or using an electric mixer, gradually beat in 5 cups of flour. Add raisins.
  4. By hand, work in remaining flour to make a medium firm dough. Place in deep, greased bowl, turning to grease top. Cover let rise in warm place until double in size, about 11/2 to 2 hours.
  5. Punch down dough. Turn dough out onto floured surface knead slightly. Form into three loaves and place in well greased 8 x 4 inch loaf pans.
  6. Cover let rise in warm place until doubled in size about 1 hour. Bake at 275° F for 30 to 45 minutes or until golden brown.
  7. Remove from pans brush tops with butter and cover with cloth. Remove from pans brush tops with butter and cover with cloth.

Cool on wire rack Makes 3 loaves.

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