Posted by Juanita on January 05, 2001 at 11:43:34:
In Reply to: Re: Raisin Bread posted by lou on January 02, 2001 at 11:58:17:
Kailyn, the very best Raisin Bread I have ever made and/or eaten came from "Uncle John's Original Bread Book" by John Rahn Braue last published in 1974. (Paperback) Great book of recipes mixed in with bits of wisdom and life as a baker in the German community in Council Bluffs, Iowa.
" Raisin Bread
[Deliciously rich and sweet toasted or plain. Another Wednesday special.]
1 package dry yeast
1/2 cup warm waer
1/2 cup buttermilk, scalded
1/4 cup sugar
1 1/2 teaspoons salt
1/4 cup soft butter or margarine
1 cup seedless raisins, light or dark
4 cups all-purpose flour
2 eggs, beaten
2 teaspoons water, blended with
1 cup confectioners' sugar
Dissolve yeast in the warm water. Combine milk, sugar, salt, butter, raisins; stir until sugar is completely dissolved. Cool to lukewarm; stir in half the flour; beat well until doughy-soft. Add eggs and slowly add more flour, until dough is fairly soft, beating well. Turn out on a lightly floured board or table, knead till dough is elastically smooth, adding flour if needed.
Place in greased bowl, turn over once, cover with clean cloth, and let rise for nearly 2 hours in a warm place. Punch down, turn out on a lightly floured surface, cut in half, shape into loaves (or balls for greased pan or eathenware), place in greased bread pans. Cover again, and let rise for an hour. Then bake in a 350 degree oven for 45 minutes (or 375 for 30 minutes).
Remove from pans to cooling racks. Combine 1 cup powdered sugar with enough water or milk to make a good running topping. Spread on tops of loaves with knife, or spoon it on lengthwise or widthwise. (You will be more than pleased with the appearance, and taste.)"
Hope you try this recipe. I am sure you will be very pleased with it.
Juanita