Raisin Bread III Best Dishes

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Raisin Bread III

"This recipe uses a white bread immediately dough because the base. When making raisin bread, you could use brown sugar rather than white. Grated orange or lemon rind may be delivered."

Ingredients :

2 cups milk
1 (.25 ounce) package lively dry yeast
1/four cup warm water (110 stages F/45 levels C)
2 tablespoons white sugar
1 1/2 tablespoons shortening
2 1/2 teaspoons salt
6 cups all-cause flour
2 cups raisins

Instructions :

Prep : 30M	Cook : 24M	Ready in : 4H10M

Scald milk.
Soften yeast in warm water; let stand five mins.
Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, combo in raisins and 1 cup flour.
Stir in yeast and beat properly. Add three cups flour, retain beating until easy. Beat in enough last flour to make a tender dough. Turn on lightly floured floor; allow relaxation approximately 5 minutes.
Knead till clean and elastic. Place dough in a greased bowl; turn to deliver greased surface to top. Cover, let stand in warm vicinity until dough is doubled, approximately 1 hour.
Punch down, cover, and permit upward thrust again until almost doubled in bulk.
Turn on lightly floured surface. Divide dough in half; let relaxation five to 10 mins.
Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and allow upward thrust until doubled, approximately 1 hour.
Bake in a four hundred degree F (205 ranges C) oven for about 50 minutes.

Notes :

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