Raisin Bread III Best Family Recipes

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Raisin Bread III

"This recipe uses a white bread immediately dough as the base. When making raisin bread, you may use brown sugar as opposed to white. Grated orange or lemon rind can be delivered."

Ingredients :

2 cups milk
1 (.25 ounce) package lively dry yeast
1/4 cup heat water (a hundred and ten degrees F/45 degrees C)
2 tablespoons white sugar
1 1/2 tablespoons shortening
2 1/2 teaspoons salt
6 cups all-reason flour
2 cups raisins

Instructions :

Prep : 30M	Cook : 24M	Ready in : 4H10M

Scald milk.
Soften yeast in warm water; allow stand five minutes.
Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour.
Stir in yeast and beat nicely. Add three cups flour, maintain beating till smooth. Beat in sufficient ultimate flour to make a tender dough. Turn on gently floured floor; let rest approximately 5 minutes.
Knead till clean and elastic. Place dough in a greased bowl; turn to bring greased floor to pinnacle. Cover, allow stand in warm region until dough is doubled, about 1 hour.
Punch down, cowl, and let rise again until almost doubled in bulk.
Turn on lightly floured surface. Divide dough in half; permit rest five to ten mins.
Shape into loaves. Place in 2 greased loaf pans 9 half x 5 1/4 x 2 3/4 inches. Cover and let upward push till doubled, approximately 1 hour.
Bake in a four hundred diploma F (205 stages C) oven for about 50 minutes.

Notes :

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