Raisin Bread 1

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You’ll Need:

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
? cup sugar
1 cup raisins
1 teaspoonful salt

Procedures : 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

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