Raisin Bread 1 Recipe
Ingredients:
- 1 cake
- FLEISCHMANN'S YEAST
- 1 cup lukewarm water
- 1 cup milk, scalded and cooled
- 1 tablespoonful sugar
- 6 cups sifted flour
- 4 tablespoonfuls lard or butter
- ¾ cup sugar
- 1 cup raisins
- 1 teaspoonful salt
Directions:
- To prepare this Raisin Bread Recipe 1, first rAISIN Bread stands for "queen quality" among Breads. Made after this recipe it will give you Bread-enjoyment that you never knew before. Raisin Bread makes delicious toast. Whole wheat or Graham flour used in place of white flour affords a pleasing variety.
- Dissolve yeast and one tablespoonful sugar in lukewarm liquid, add two cups of flour, the lard or butter and sugar well-creamed, and beat until smooth. Cover and set aside to rise in a warm place, free from draught, until light--about one and one-half hours.
- When well-risen, add raisins well-floured, the rest of the flour, or enough to make a moderately soft dough, and the salt.
- Knead lightly, or "throw and roll" as shown on page 15. Place in a well-greased bowl, cover and let rise again until double in bulk--about one and one-half hours.
- Mould into loaves, fill well-greased pans half full, cover and let rise until light--about one hour. Glaze with egg diluted with water, and bake forty-five minutes.
- Raisin Bread made with whole wheat