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Prep Time: 240 Minutes Cook Time: 40 Minutes |
Ready In: 280 Minutes Servings: 8 |
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Raisin bread amped up! An old-fashioned recipe from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight rising time not included in preparation time. Ingredients:
3 cups milk, lukewarm |
1/2 fresh yeast cake, softened in |
1/4 cup water |
6 -8 cups flour |
1 teaspoon salt |
1 cup butter |
1 cup sugar |
1/2 lb raisins, cut |
1/2 lb currants |
1/4 lb candied citron peel, chopped |
1/2 cup almonds, sliced |
Directions:
1. Add softened yeast to milk.
2. Add 3 cups flour, and salt; mix well.
3. Cover and let rise in a warm place overnight.
4. In the morning, heat the milk; add butter and stir until melted.
5. Combine with yeast mixture and add sugar, fruit and remaining flour; knead well until dough is no longer sticky (use more flour, if necessary).
6. Cover and let rise until double.
7. Shape into loaves, place in greased loaf pans and sprinkle with sliced almonds.
8. Let rise until doubled.
9. Bake at 375°F for 40 minutes.
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