Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

This recipe uses a white bread straight dough as the base. When making raisin bread, you may use brown sugar instead of white. Grated orange or lemon rind may be added.

Recipe Summary

cook:
50 mins
additional:
2 hrs 50 mins
total:
4 hrs 10 mins
prep:
30 mins
Servings:
24
Yield:
2 -9 1/2x5 1/4 inch loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Scald milk.

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  • Soften yeast in warm water; let stand 5 minutes.

  • Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour.

  • Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. Turn on lightly floured surface; let rest about 5 minutes.

  • Knead until smooth and elastic. Place dough in a greased bowl; turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, about 1 hour.

  • Punch down, cover, and let rise again until almost doubled in bulk.

  • Turn on lightly floured surface. Divide dough in half; let rest 5 to 10 minutes.

  • Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubled, about 1 hour.

  • Bake in a 400 degree F (205 degrees C) oven for about 50 minutes.

Nutrition Facts

172 calories; protein 4.4g; carbohydrates 35.5g; fat 1.6g; cholesterol 1.6mg; sodium 252.7mg. Full Nutrition
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