Belgian Loaf
Yield
servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
milk
|
|
| ¼ | pound |
vegetable shortening
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
milk
|
|
| 113.4 | g |
vegetable shortening
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
Directions
In saucepan put first 4 ingredients and bring to a boil, cool.
Then stir in 1 egg, then the dry ingredients, mix in second cup of flour.
Bake at 350℉ (180℃) F for 45 minutes.
