Monday, March 2, 2009

Classic Rich Raisin Bread


8 cups white flour
2 pk yeast
3/4 cup sugar
1 tsp salt
1 1/2 cups milk
1/2 cup water
3/4 cup butter or margarine
4 eggs
1 cup raisins


In a large mixer bowl, combine 3 cups flour, yeast, sugar and salt, and mix well.

In a saucepan, heat milk, water and butter until warm. Butter does not need to melt. Add to flour mixture. Add eggs and 1 cup raisins. Blend at low speed until moistened. Beat 3 minutes at medium speed.

By hand, gradually stir in enough remaining flour to form a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes.

Place in a greased bowl, turning to grease top. Cover. Let rise in warm place until light and doubled, about 1 1/2 hours. Punch dough down. Divide into 3 parts. Shape into loaves and put in greased loaf pans. Cover. Let rise in warm place until doubled, about 45 minutes.

Bake at 375 degrees F for 25 to 30 minutes until golden brown. Remove from pans. Cool.

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