Raisin Bread
1 cake FLEISCHMANN'S YEAST 1 cup lukewarm water 1 cup milk, scalded and cooled 1 tablespoonful sugar 6 cups sifted flour 4 tablespoonfuls lard or butter 3/4 cup sugar 1 cup raisins 1 teaspoonful salt 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 used in place of white flour affords a pleasing variety.
Dissolve yeast and one tablespoonful sugar in lukewarm 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 draught, 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, or "throw and roll" as shown on page 15. Place in a 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 affords a delightful change.