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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 32 |
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My grandma's raisin bread is a long-standing tradition in our family. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/3 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/2 cup sugar |
6 tablespoons butter, softened |
2 eggs, lightly beaten |
1-1/4 teaspoons salt |
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
filling: |
1-1/3 cups golden raisins |
1-1/3 cups raisins |
1 cup water |
1/3 cup apple juice or cider |
1 tablespoon ground cinnamon |
1 egg, beaten |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a saucepan, bring first five filling ingredients to a boil. Reduce heat to medium; cook for 15-20 minutes or until almost all the liquid is absorbed, stirring occasionally. Remove from the heat; set aside.
4. Punch dough down. Turn onto a lightly floured surface; knead for 1 minute. Divide in half. Roll each half into a 12-in. x 8-in. rectangle; brush with egg. Spread half of the filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch to seal. Place each loaf seam side down in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
5. Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Cover loosely with foil if top browns to quickly. Remove from pans to cool on a wire rack. Yield: 2 loaves (16 slices each).
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