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Yeast: Homemade Raisin Bread

Source of Recipe


Beanbag






List of Ingredients



• 1 package active dry yeast
  
• 1/4 cup warm water
  
• 1 cup seedless raisins
  
• 1/4 cup soft butter or margarine
  
• 1/4 cup sugar
  
• 1 1/2 teaspoons salt
  
• 1/2 cup buttermilk or milk, scalded
  
• 3 3/4 cups sifted flour
  
• 2 beaten eggs
  






Instructions



1. Soften yeast in warm water. Combine raisins, butter, sugar, salt and hot milk; stir to dissolve sugar. Cool to lukewarm. Stir in 1 1/2 cups flour; beat well. Add yeast and eggs; mix well.
   
   
2. Add enough of the remaining flour to make a moderately soft dough. Turn out onto lightly floured surface. Knead until dough is smooth and elastic (10 to 12 minutes). Place in a lightly greased bowl, turning once to grease the surface. Cover; let it double (1 1/2 to 2 hours) in a warm place. Punch down; divide dough in half, rounding each ball. Cover and let rest 10 minutes.
   
   
3. Shape into 2 loaves. Place in two greased loaf pans (7 1/2x3 1/2x2 1/4"). Cover; let almost double (45 to 60 minutes). Bake in 375 F. oven about 25 minutes; place foil over the top the last 10 minutes, if necessary. Remove bread from pans; cool.
   
   
4. Combine 1 cup confectioners' sugar and about 1 1/2 tablespoons milk; use to glaze the loaves.
   
   
5. Makes two loaves
   
   






Final Comments


NOTES : This is the best raisin bread. I've made it often and my youngest son loves it!