Yield: 12 Servings
|4 cups||Unbleached flour|
|¼ cup||(scant) clover honey|
|4 tablespoons||Butter; softened|
|1 teaspoon||Vanilla (up to)|
|4 cups||Dark; seedless raisins|
|1 \N||Egg white|
Mix 1-¼ cups flour with salt and undissolved yeast in large electric mixer bowl. Heat milk, water and butter until just warm enough to melt butter; add honey. Slowly stir into dry mixture; beat on medium speed 2 minutes. Beat in eggs, one at a time; add vanilla and ¾ cup flour. Beat at high speed 2 minutes. By hand, stir in raisins and remaining flour. Turn onto lightly floured surface; knead 5 minutes. Put dough into greased bowl; turn, cover and allow to rise until double, about 1 hour. Punch down; let rest 5 minutes, covered. Divide dough in half; form into 2 loaves. Put in greased loaf pans; cover, let rise 25 minutes. Make egg wash of 1 egg white mixed with 2 tea- spoons water. Brush gently over tops of loaves to give professional, glazed look. Bake at 375 for 25-30 minutes. Remove from pan and brush with butter, if desired. Cool on wire racks.
MRS DAVID HENDERSON (GRACE)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .