Serves: 5
Total Calories: 551
Yield: 2 loaves
In a small saucepan over low heat, heat milk just to boiling; stir in margarine and salt. Add raisins and let cool. In a large saucepan, combine yeast, sugar and very warm water, 110 to 115 degrees. When milk mixture cools, add it to yeast mixture; stir in eggs. Beat in flour, one cup at a time. When dough gets heavier, start to knead it, adding more flour if too sticky. Knead for about 10 minutes. Place dough in a large greased pan; cover. Set pan in an unheated oven with a pan of hot water placed below it. Let rise for one hour. Punch dough down; let rise for an additional 30 minutes. Knead dough again; form into 2 loaves and place in 2 greased 8-1/2"x4-1/2" loaf pans. Cover and let rise again for 30 minutes. Brush loaves with egg, milk or margarine. Bake at 375 degrees until golden, 45 to 60 minutes.
This Mom’s Raisin Bread recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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