Ingredients:
- 1 package active dry yeast
- 1/4 cup warm water
- 1 cup raisins
- 1/4 cup soft butter
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1/2 cup scalded milk
- 3 3/4 cups all-purpose flour
- 2 eggs, beaten
Preparation:
Dissolve yeast in warm water. In a large bowl, combine raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool to lukewarm. Stir in 1 1/2 cups of the flour; beat well. Add yeast mixture and the beaten eggs; mix to blend well. Add enough of the remaining flour to make a soft but stiff dough. Turn out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic. Place dough in a lightly buttered bowl, turning once to grease the surface. Cover with a clean dish cloth; let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double. Bake at 375° for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown. Remove loaves from pans and let cool on racks.
More Bread Recipes
Basic White Yeast Bread
Oatmeal Bread
Bread Machine Oatmeal Bread
Bread Machine Sweet Potato Bread
Dill Casserole Bread
Cinnamon Buns
Spiced Date Bread, Bread Machine
Crusty French Bread, Bread Machine
Yeast Bread Recipes
Bread Recipes
Bread Machine Recipes
Sweet Roll Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
