Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Unbleached flour |
| ¼ cup | (scant) clover honey |
| 1½ teaspoon | Salt |
| 2 packs | Yeast |
| ½ cup | Milk |
| ½ cup | Water |
| 4 tablespoons | Butter; softened |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla (up to) |
| 4 cups | Dark; seedless raisins |
| 1 \N | Egg white |
| 2 teaspoons | Water |
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)
MARVELL, AR
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, .