White Raisin Bread
SHOPPING LIST: flour, margarine, milk, raisins, salt, shortening, sugar, active dry yeast (2 packages)
margarine, softened, 2 packages of active dry yeast, 3/4 cup of warm water, 2 cups of milk (scalded then cooled to lukewarm), 1 1/2 cups of raisins, 2 tablespoons of sugar, 3 tablespoons of shortening, 1 tablespoon salt, 7 1/2 to 8 cups of all-purpose flour.
INSTRUCTIONS FOR WHITE RAISIN BREAD
Grease two 9″x5″x3″ loaf pans with margarine.
Dissolve yeast in the warm water in a large bowl and add the sugar.
Stir in the milk, shortening, salt and 4 cups of the flour.
Mix until smooth.
Add and stir in enough of the remaining flour to make the dough easy to handle.
Add the 1 1/2 cups of raisins.
Place the dough onto a lightly floured surface, such as a large cutting board.
Knead the dough until it is smooth and elastic (about 12 minutes.)
Keeping, the dough warm, grease the mixing bowl with the margarine.
Place the dough in the mixing bowl, and turn it over to make sure the grease covers all the dough.
Cover the bowl and let the dough rise in a warm place for until it doubles in size (about an hour.) (After an hour, if you touch the dough, the indentation should remain. At that point you know it has risen enough.
Punch down the dough and divide it into halves.
Take each half and divide it into thirds.
Shape each of the six pieces of dough into a ball, folding the edges in under.
Place three of the balls of dough in each of the 2 pans.
Brush the tops lightly with margarine.
Let rise until double, about 1 hour.
Heart oven to about 400F degrees.
Place the pans on the low oven rack.
Bake until the loaves are golden brown (about 30 minutes)
Remove the bread form the pans and brush the tops of the loaves with margarine.
Place on wire racks to cool.
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