Sweet Raisin Bread
|Lukewarm water||2 Cup (32 tbs)|
|Active dry yeast||2|
|All purpose flour||7 Cup (112 tbs)|
|Raisins||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Butter||1 Tablespoon, melted|
|Vanilla||1 Tablespoon, divided|
|Confectioner' s sugar||1 Cup (16 tbs)|
|Lemon extract||1 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Almonds||2 Tablespoon, sliced|
Preheat the oven to 375Â° F 10 minutes before the bread is ready to be baked.
Grease 3 91/4 x 5 1/4 x 2 3/4 inch loaf pans.
Combine the water and yeast in a bowl.
Let proof for 3 minutes.
Beat in the eggs, butter, 2 teaspoons of vanilla, and lemon extract until well blended.
Combine the sugar, salt, and flour, add 3 cups to the liquid mixture, and beat for 3 minutes.
Add the remaining flour mixture and beat until well blended.
Add the raisins.
Cover the dough and let it rise in a warm, draft free place (85Â° F.) until it doubles in bulk, about 1 to 1 1/4 hours.
Turn the dough out onto a lightly floured board.
Punch it down and cut it in thirds.
Shape the dough into loaves.
Place them in the prepared pans.
Cover and let rise in a warm, draft free place for 45 minutes.
Brush the loaves with the melted butter.
Bake at 375Â° F for 35 to 40 minutes.
Combine the confectioners' sugar and milk.
Beat until smooth.
Add 1 teaspoon of vanilla.
Drizzle the glaze over the loaves while they are still warm.
Sprinkle with the sliced almonds.