Honey-raisin bread

12 Servings

Ingredients

QuantityIngredient
4cupsUnbleached flour
¼cup(scant) clover honey
teaspoonSalt
2packsYeast
½cupMilk
½cupWater
4tablespoonsButter; softened
2Eggs
1teaspoonVanilla (up to)
4cupsDark; seedless raisins
1Egg white
2teaspoonsWater

Directions

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, .