Raisin Bread Iii
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cups
Milk2 tbsps
White Sugar1.5 tbsps
Shortening2.5 tsps
Salt6 cups
All-Purpose Flour2 cups
RaisinDirections:
1
Scald milk
2
Soften yeast in warm water; let stand 5 minutes
3
Pour scalded milk over sugar, shortening, and salt in a bowl
4
When lukewarm, blend in raisins and 1 cup flour
5
Stir in yeast and beat well
6
Add 3 cups flour, continue beating until smooth
7
Beat in enough remaining flour to make a soft dough
8
Turn on lightly floured surface; let rest about 5 minutes
9
Knead until smooth and elastic
10
Place dough in a greased bowl; turn to bring greased surface to top
11
Cover, let stand in warm place until dough is doubled, about 1 hour
12
Punch down, cover, and let rise again until almost doubled in bulk
13
Turn on lightly floured surface
14
Divide dough in half; let rest 5 to 10 minutes
15
Shape into loaves
16
Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches
17
Cover and let rise until doubled, about 1 hour
18
Bake in a 400 degree F (205 degrees C) oven for about 50 minutes