Raisin Bread
Yield
2 loavesPrep
70 minCook
45 minReady
115 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
scalded |
|
| 1 | each |
yeast, compressed
compress |
* |
| 2 | tablespoons |
vegetable shortening
melted |
|
| 6 | cups |
all-purpose flour
|
|
| ¼ | cup |
molasses
|
|
| ¾ | cup |
raisins, seedless
|
|
| 1 ½ | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
scalded |
|
| 1 | each |
yeast, compressed
compress |
* |
| 3E+1 | ml |
vegetable shortening
melted |
|
| 1.4 | l |
all-purpose flour
|
|
| 59 | ml |
molasses
|
|
| 177 | ml |
raisins, seedless
|
|
| 7.5 | ml |
salt
|
|
Directions
Combine milk, salt, shortening, and molasses.
Cool until lukewarm.
Add yeast to cooled milk.
Allow to stand 5 minutes.
Add raisins.
Add flour, a little at a time, beating well after each addition, until dough is just stiff enough to knead on a lightly floured board.
Knead until smooth and elastic.
Cover with a warm, damp cloth, and allow to double in bulk.
Knead down, allow to double in bulk again.
Form into loaves.
Place in well-oiled pans.
Cover and let rise until double in bulk.
Bake in hot oven 425 degrees F about 45 minutes.
