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Listed in: VINTAGE - FLEISHMANN'S YEAST / Bread
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 affords a pleaseing variety.
1 cake Fleischmann’s Yeast
1 cup lukewarm water
1 cup milk, scalded and cooled
1 tablespoonful sugar
6 cups lifted flour
4 tablespoonfuls lard or butter
3/4 cup sugar
1 cup raisins
1 teaspoonful salt
Dissolve yeast and one tablespoonful sugar in luke-warm 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 draft, 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. Place in 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 or Graham flour makes a delightful change.
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