Sweet Raisin Bread

(from maude’s recipe box)

Source: Fall Baking Magazine

Categories: Bread/Rolls

Ingredients

  • 1 1/2 C whole milk
  • 1 C butter
  • 3- 1/4 ounce packages active dry yeast
  • 3/4 C warm water (105-115 degrees
  • 1 3/4 C sugar
  • 3 large eggs
  • 1 t salt
  • 8-9 C bread flour, divided- (I used reg all purpose flour, added about 1/2 t corn starch per cup of flour and then sifted flour)
  • 3/4 C firmly packed brown sugar
  • 1/2 C raisins
  • 1 t cinnamon
  • Honey

Directions

  1. In a medium saucepan, heat milk over medium until it just bubbles around edge of pan. Then remove from heat

  2. In small bowl dissolve yeast in 3/4 C warm water

  3. In mixing bowl beat sugar, eggs, and salt until smooth. Stir in cooled milk mixture and yeast mixture.

  4. Gradually Add flour, 6 C and 1 C at a time- beating well after each cup added Add more flour as needed to make a soft dough

  5. Knead for 6-8 minutes, using more flour until proper consistency

  6. Place dough in large greased bowl- cover with towel and let rise DOUGH WILL NOT DOUBLE IN SIZE

  7. In small bowl combine brown sugar, raisins and cinnamon

  8. Spray 4 loaf pans well

  9. de dough in 4 equal portions Divide each portion into 1/3. Roll each 1/3 into a rope about 14 inches long and flatten rope to about 14X 4 inch rectangle

  10. (Will have 3 ropes per each loaf of bread)

  11. Sprinkle brown sugar mixture evenly down center of each 1/3 and fold or roll long ways to enclose the sugar mixture In each braid ( Repeat 3 more times)

  12. Braid rope. Place bread in loaf pans for 1 hour to rise again. Will not double.

  13. Bake 350 degrees for 35-40 minutes.

  14. Cover top with aluminum foil if necessary so as not to over brown

  15. Let cool in pans 10 minutes and remove to wire racks. Drizzle with honey.

  16. Freezes well

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