Easter Raisin Bread
Source of Recipe
Gloria Nicholls
Recipe Introduction
This bread takes all day to make. It makes 6 or 7 loaves, depending on how big you make the loaves.
List of Ingredients
4 cups lukewarm milk
3 sticks oleo plus 1/2 cup shortening
2 tsp. salt
3 1/2 cups sugar
8 eggs beaten
3 pkgs. dry yeast
3/4 cup water plus 2 T. sugar in it (for yeast)
16 or more cups of flour
2 beaten eggs to brush on bread
1 box of raisins (I use more)
Recipe
Put sugar, salt, and lukewarm milk in very large bowl, mix until sugar is dissolved. Put yeast and 2 T. sugar in 3/4 cup of warm water, let yeast set 5 minutes. Add shortening and eggs plus 4 cups of flour to first mixture. Mix this until smooth. Add 4 more cups of flour and whip by hand until smooth. Add yeast and the rest of the flour. after the 15th cup I gradually add flour. The dough should be soft, and a little sticky.
Knead until smooth and elastic. Try not to use too much flour when kneading. The dough should be soft when done.
Let rise until double. Punch down and add raisins. Let rise until double again. Divide and put into greased pans. I use cake pans, pie pans, anything round will do. Let rise 1 1/2 hours.
Bake at 300 degrees until light brown (about 45 minutes), then brush with beaten eggs and finish baking about 10 to 15 minutes.
Cool on wire racks.
|
|
member logon
