Buttermilk raisin bread

Yield: 1 Servings

Measure Ingredient
1½ cup Buttermilk, warmed to 130 degrees
¼ cup Sugar
1½ teaspoon Salt
2 packs Dry yeast (rapid rise)
5 \N To 5 1/2 cups bromated flour \"better bread flour\"
½ teaspoon Baking soda
1 cup Finely chopped nuts
½ cup Butter, melted
1 teaspoon Cinnamon
2 \N Eggs, lightly beaten
1 cup Raisins

Place sugar, salt, yeast, soda and cinnamon in large bowl. Measure flour into a smaller bowl. Add 1½ cups flour to other dry ingredients. Blend to mix ingredients. Pour butter, eggs, and buttermilk into dry ingredients. Beat at high speed for two minutes.

Add 1 ½ cups more flour. Continue beating two more minutes. Change to bread hooks. Add nuts, raisins, which have been soaked in hot water for 20 minutes, and about 2 cups more flour (total 5 cups flour so far). Mix with bread hooks,until dough is no longer sticky. Add balance of flour if necessary. Knead with hooks until dough is smooth and elastic. Place dough in greased bowl. let rise one hour.

Punch down,divide and let rest, covered with two bowls for 15 minutes.

Shape into loaves. place in greased loaf pans. Let rise for one hour.

Bake at 375 degrees for 35-40 minutes. Bakes two medium sized loaves.

Converted by MMCONV vers. 1⅖

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