Home › Bread, Biscuits, Muffins and Waffles › Raisin Bread

Raisin Bread

1 cake FLEISCHMANN'S YEAST 1 cup lukewarm water 1 cup milk, scalded and cooled 1 tablespoonful sugar 6 cups sifted flour 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 draft, until light-about one and one-half hours.

When well-risen, add raisins wellfloured, the rest of the flour, or enough to make a moderately soft dough, and the salt.

Knead lightly, or "throw and roll."

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.

Raisin Bread is delicious toasted.