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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Sen. Rand Paul, R-Ky., has reintroduced the Defense of Environment and Property Act and all of us in the agriculture industry need to get behind this legislation. We also need to urge our representatives in…