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Raisin Loaves

the.instructor's picture
Ingredients
  All purpose flour 8 Cup (128 tbs)
  Sugar 25 Teaspoon (1/2 Cup Plus 1 Teaspoon)
  Active dry yeast 1⁄2 Ounce (2 Packages, 1/4 Ounce Each)
  Salt 2 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Water 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs), cubed
  Eggs 2
  Vanilla extract 4 1⁄2 Teaspoon
  Lemon juice 3 Teaspoon
  Raisins 2 1⁄2 Cup (40 tbs)
  Melted butter 1 Tablespoon
  Cinnamon sugar 1 Tablespoon
Directions

In a large mixing bowl, combine 3 cups flour, sugar, yeast and salt.
In a small saucepan, heat the milk, water and butter to 120°-130°.
Add to the dry ingredients; beat until moistened.
Add the eggs, vanilla and lemon juice; beat until smooth.
Add raisins.
Stir in enough remaining flour to form a soft dough (dough will be sticky).
Do not knead.
Cover and let rise in a warm place until doubled, about 1 hour.
Stirthe dough down.
Divide into thirds; place in three greased 8-in.x 4-in.x 2-in. loaf pans.
Cover and let rise until almost doubled, about 45 minutes.
Bake at 350° for 30 minutes.
Brush with melted butter; sprinkle with cinnamon-sugar.
Bake 5-10 minutes longer or until golden brown.
Remove from pans to wire racks to cool.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Raisin

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