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    Raisin Bread


    Source of Recipe


    Great-Aunt Mildred Gilpin

    List of Ingredients





    1 ½ cup raisins
    1 cup raisin liquid
    1 cup warm water
    2 pkgs. yeast
    1 t. salt
    1 t. cinnamon
    3 T. sugar (½ white, ½ brown)
    ¼ cup oil
    6 cups flour

    Recipe



    Soak raisins in 1 ½ c. boiling water for 15 minutes to yield the 1 cup raisin liquid. Add yeast to warm water, then add the raisin liquid.

    Add salt, cinnamon, sugars, and oil. Beat in 3 cups flour using a wire whisk. Beat about 5 minutes or until the mixture starts to bubble.

    Add raisins and remaining flour. Turn onto a floured board and knead 10 minutes. Turn into a greased bowl, cover and let rise until doubled in bulk or about 1 hour.

    Punch down dough and knead for 5 minutes. Divide into 3 equal parts. Shape into loaves and place in well-greased loaf pans.

    Again, let rise until doubled in bulk. Bake 375 degrees for 35 minutes or until hollow sounding and well browned. Remove from pans on bread rack. Makes 3 loaves.

 

 

 

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