Raisin bread #3

Yield: 24 Servings

Measure Ingredient
1 cup Milk
¼ cup Butter
¼ cup Sugar
1½ teaspoon Salt
2 packs Active dry yeast
¾ cup Warm water (110-115 degrees)
2 \N Eggs; beaten (up to)
6 cups All purpose flour
2 cups Raisins

Date: Wed, 20 Mar 1996 13:04:56 -0500 From: Kattwoman1@...

heat milk to scalding, add butter,sugar and salt. cool to lukewarm. in large mixer bowl, dissolve yeast in warm water. add the lukewarm mixture.

stir in eggs. by hand or using an electric mixer, gradually beat in 4 cups flour. add raisins. by hand, work inremaining flour to make a medium firm dough. continue to knead until dough is smooth and satiny. place in deep, greased bowl, turning to grease top. cover; let rise in warm place until doubled in size, about 1-½ hours. punch down dough. turn out onto floured board and knead slightly. form into two loaves and place in greased 9 x 5 inch loaf pans. cover: let rise in warm place until double in size, about 1 hour. bake at 375 degrees for 30 to 35 min. or until nicely browned. remove from pans: brush tops with butter and cover with cloth. cool on wire rack.

makes 2 loaves. Recipe from unknown, was on a scrap of paper.



From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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