New England Raisin Bread
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon (105-115Â°F)|
|Flour||3 Cup (48 tbs)|
|Warm milk||1⁄2 Cup (8 tbs) (105-115Â°F)|
|Unsalted butter||3 Tablespoon, softened|
|Dark raisins||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Melted butter||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
1 Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine 1 1/2 cups flour, warm milk, sugar, salt, egg, butter, raisins, grated lemon peel, and yeast mixture. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Shape into loaf; place in greased 9 x 5-inch bread pan.
6 Cover. Put in warm place and let rise€”about 30 minutes.
7 Brush loaf with melted butter, then sprinkle with sugar.
8 Bake in a preheated 350°F oven 30€”40 minutes or until done. Cool on wire rack.