Raisin Bread | Sharon Raasch – Imperial, Neb.
2 packets yeast, dissolved in 3/4 c. warm water
2 c. milk
1/4 c. butter
1 tsp. salt
1/2 c. sugar
5 1/2 c. flour
1 c. raisins
Preheat oven to 375 degrees.
Sprinkle yeast and 2 tsp. sugar over warm water and set aside.
Scald milk and add butter, salt and sugar.
When cooled, stir in yeast, beaten eggs, 2 c. flour and raisins.
Stir in enough flour for soft dough.
Knead 5 minutes, let rise 1 1/2 times bulk.
Punch down and let set 10 minutes.
Shape in loaves.
Let rise and bake for 45 minutes.
Glaze with powdered sugar icing.
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