A recipe handed down by my grandmother Anna Marie McNamara (nee Player). This is a great recipe for a light tea dessert bread. Delicious with light butter hot out of the oven. You can use any type of milk. I usually make this bread when my milk is about to go sour. I like to use raw crystallized sugar in place of the white granulated sugar. My father likes to use buttermilk.
Original recipe makes 1 loaf
Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
9 tablespoons white sugar
1/2 teaspoon salt
3 1/2 tablespoons butter, softened
1/2 cup milk
2 eggs
1/2 cup raisins
1 tablespoon white sugar
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PREP
15 mins
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COOK
45 mins
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READY IN
1 hr 10 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease an 8 1/2×4 1/2-inch loaf pan.
- Mix flour, baking powder, baking soda, 9 tablespoons sugar, and salt in the mixing bowl of a large stand mixer on low speed until combined.
- Mix in butter until thoroughly combined.
- Beat in milk, then eggs, then raisins, incorporating each ingredient well before adding the next.
- Transfer dough to the prepared loaf pan and sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until bread has risen and the top is golden brown, about 45 minutes. A toothpick or cake tester inserted into the center should come out clean.
- Cool for about 10 minutes before slicing. Best served warm.
Nutrition
Calories: 200 kcal
Carbohydrates: 35.7 g
Cholesterol: 45 mg
Fat: 4.7 g
Fiber: 0.9 g
Protein: 4.3 g
Sodium: 263 mg