Raisin Bread

 

 

1 pkg. active dry yeast

1/4 cup warm water

1 cup raisins

1/4 cup soft butter or margarine

1/4 cup sugar

1-1/2 tsp. salt

1/2 cup scalded milk

3-3/4 cups all-purpose flour, divided use

2 eggs, beaten

    Heat oven to 375ºF (185ºC).  Dissolve yeast in warm water.  In a large bowl, combine raisins, butter, sugar, salt and hot milk; stir to dissolve sugar.  Let mixture cool to lukewarm.  Stir in 1-1/2 cups flour; beat well.  Add yeast mixture and beaten eggs; mix to blend well.  Add enough remaining flour to make a soft, but stiff dough.  Turn out onto a lightly-floured surface and knead about 10 minutes, until dough is smooth and elastic.  Place dough in a lightly-buttered bowl, turning once to grease surface.  Cover with a clean dishcloth; let stand in a warm place until doubled in bulk, about 1-1/2 hours.  Punch dough down, divide into 2 portions.  Cover and let rest 10 minutes.  Shape into 2 loaves; place in 2 greased 8x4x3" loaf pans.  Cover and let rise again 45 - 60 minutes, until almost double.  Bake 25 minutes.  If loaves are getting too brown, place foil over them last 10 minutes.  Remove loaves from pans and let cool on racks.  Makes 2 loaves.