This recipe uses a white bread straight dough as the base. When making raisin bread, you may use brown sugar instead of white. Grated orange or lemon rind may be added.
Original recipe makes 2 -9 1/2×5 1/4 inch loaves
Ingredients
2 cups milk
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 1/2 tablespoons shortening
2 1/2 teaspoons salt
6 cups all-purpose flour
2 cups raisins
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PREP
30 mins
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COOK
50 mins
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READY IN
4 hrs 10 mins
Directions
- Scald milk.
- Soften yeast in warm water; let stand 5 minutes.
- Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour.
- Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. Turn on lightly floured surface; let rest about 5 minutes.
- Knead until smooth and elastic. Place dough in a greased bowl; turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, about 1 hour.
- Punch down, cover, and let rise again until almost doubled in bulk.
- Turn on lightly floured surface. Divide dough in half; let rest 5 to 10 minutes.
- Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubled, about 1 hour.
- Bake in a 400 degree F (205 degrees C) oven for about 50 minutes.
Nutrition
Calories: 172 kcal
Carbohydrates: 35.5 g
Cholesterol: 2 mg
Fat: 1.6 g
Fiber: 1.4 g
Protein: 4.4 g
Sodium: 253 mg