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| Raisin Bread III |
"This recipe uses a white bread immediately dough because the base. When making raisin bread, you may use brown sugar rather than white. Grated orange or lemon rind can be introduced."
Ingredients :
- 2 cups milk
- 1 (.25 ounce) package active dry yeast
- 1/four cup warm water (a hundred and ten levels F/forty five tiers C)
- 2 tablespoons white sugar
- 1 half tablespoons shortening
- 2 half of teaspoons salt
- 6 cups all-purpose flour
- 2 cups raisins
Instructions :
| Prep : 30M | Cook : 24M | Ready in : 4H10M |
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- Scald milk.
- Soften yeast in warm water; let stand five minutes.
- Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, combination in raisins and 1 cup flour.
- Stir in yeast and beat properly. Add 3 cups flour, hold beating until easy. Beat in sufficient closing flour to make a smooth dough. Turn on lightly floured floor; allow relaxation approximately five mins.
- Knead until clean and elastic. Place dough in a greased bowl; flip to carry greased floor to top. Cover, let stand in warm region until dough is doubled, about 1 hour.
- Punch down, cowl, and let upward thrust once more till almost doubled in bulk.
- Turn on lightly floured surface. Divide dough in half of; let rest five to ten minutes.
- Shape into loaves. Place in 2 greased loaf pans nine 1/2 x 5 1/4 x 2 three/4 inches. Cover and permit upward thrust until doubled, approximately 1 hour.
- Bake in a 400 diploma F (205 levels C) oven for about 50 minutes.
Notes :
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