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Raisin and Egg Batter Bread




Source of Recipe


unknown


List of Ingredients




1 cup milk
1/2 cup sugar or honey
1 tsp. salt
1/2 cup shortening or vegetable oil
1.2 cup warm water (105 degrees - 115 degrees)
2 pkgs. dry yeast
1 egg, beaten
4 1/2 cups white flour
1 cup raisins



Recipe



Scald milk; stir in sugar, honey, salt and shortening. Let cool to
lukewarm (105 degrees - 115 degrees). Add yeast to warm water in a
large bowl and stir until dissolved. Pour the warm milk mixture into
the yeast.

Add the egg and then mix in three cups of the flour, beating well
after each addition. After the third cup, beat till smooth. Stir in
remaining flour to make a stiff batter.

Cover with a cloth and let rise in a warm, draft-free place until
doubled in bulk, about one hour.

Stir batter down and beat in raisins, distributing them as evenly as possible.

Grease two 1 qt. casserole dishes or two loaf pans and divide the
batter evenly between them. Batter does not need to rise again.

Preheat oven to 350 and bake bread for 40-45 minutes or until done.