Buttermilk Raisin Bread
Source of Recipe
The Pastry Shop
List of Ingredients
1-1/2 cups buttermilk
1 package dry yeast
1/4 cup sugar
2 eggs
1/2 cup butter, melted
5 to 5-1/2 cups unbleached white flour
1-1/2 teaspoons salt
1/2 teaspoon baking soda
1 cup seedless raisins
Recipe
Heat buttermilk to warm, add yeast and sugar, stir until yeast is
dissolved. Slightly beat eggs and add cooled butter. Stir into yeast
mixture.
Sift dry ingredients together; add by thirds to yeast-egg mixture, beating
well after each addition.
Turn out on well-floured board and knead until dough is smooth and elastic.
Knead in raisins at the last. Place dough in oiled bowl, brush with melted
butter; cover and let raise in a warm place until double in bulk (about 1
hour). Punch down dough and turn out on floured board. Divide dough in half
and let rest 15 minutes. Shape into loaves and place in greased bread pans.
Cover and let rise until double (1 hour).
Bake at 400 degrees for 30 to 35 minutes. Makes 2 loaves.
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