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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 2 |
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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. Ingredients:
2 cups milk |
1 (.25 ounce) package active dry yeast |
1/4 cup warm water (110 degrees f/45 degrees c) |
2 tablespoons white sugar |
1 1/2 tablespoons shortening |
2 1/2 teaspoons salt |
6 cups all-purpose flour |
2 cups raisins |
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.
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