Raisin Bread III recipe

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Ingredients

2 cups milk
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 ½ tablespoons shortening
2 ½ teaspoons salt
6 cups all-purpose flour
2 cups raisins

Nutrition Info

172 calories
carbohydrate: 35.5 g
cholesterol: 1.6 mg
fat: 1.6 g
fiber: 1.4 g
protein: 4.4 g
saturatedFat: 0.5 g
servingSize: -
sodium: 252.7 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Scald milk.

  2. Soften yeast in warm water, let stand 5 minutes.

  3. Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour.

  4. Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. Turn on lightly floured surface, let rest about 5 minutes.

  5. Knead until smooth and elastic. Place dough in a greased bowl, turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, about 1 hour.

  6. Punch down, cover, and let rise again until almost doubled in bulk.

  7. Turn on lightly floured surface. Divide dough in half, let rest 5 to 10 minutes.

  8. Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubled, about 1 hour.

  9. Bake in a 400 degree F (205 degrees C) oven for about 50 minutes.

Recipe Yield

2 -9 1/2x5 1/4 inch loaves

Recipe Note

This recipe uses a white bread straight dough as the base. When making raisin bread, you may use brown sugar instead of white. Grated orange or lemon rind may be added.

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