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Raisin Loaves

Source of Recipe


Taste of Home (December 2007 / January 2008)



List of Ingredients



• 7 to 8 cups all-purpose flour
  
• ½ cup plus 1 tsp sugar
  
• 2 packages (¼ ounce each) active dry yeast
  
• 2 tsp salt
  
• 1½ cups milk
  
• 1 cup water
  
• ½ cup butter, cubed
  
• 2 eggs
  
• 4½ tsp vanilla extract
  
• 3 tsp lemon juice
  
• 2½ cups raisins
  
• Melted butter and cinnamon-sugar
  






Instructions



1. In a large mixing bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120° to 130° F. Add to dry ingredients; beat until moistened. Add the eggs, vanilla and lemon juice; beat until smooth. Add raisins. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
   
   
2. Stir down dough. Divide into thirds; place in three greased 8x4x2-inch loaf pans. Cover and let rise until almost doubled, about 45 minutes.
   
   
3. Bake at 350° F for 30 minutes. Brush with melted butter; sprinkle with cinnamon-sugar. Bake 5 to 10 minutes longer, or until golden brown. Remove from pans to wire racks to cool.
   
   Yield: 3 loaves