Honey-raisin bread

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.



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, .

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