OUTSTANDING RAISIN BREAD

"The home economists in our Countryside Test Kitchens unanimously agreed that this was one of the best breads we’ve ever tested."

2 cups milk
2/3 cup sugar
2 tbsp. butter or regular margarine
1 tsp. salt
2 pkgs. active dry yeast
1/2 cup lukewarm water (110 degrees F)
1 egg
1 tsp. ground cinnamon
8 cups sifted flour, divided use
1 cup raisins

Scald milk in saucepan. Combine milk, sugar, butter and salt in large mixing bowl. Cool to lukewarm.

Sprinkle yeast over lukewarm water; stir to dissolve.

Add yeast mixture, egg, cinnamon and 4 cups of the flour to milk mixture. Beat with electric mixer at medium speed until smooth, about 2 minutes. Stir in raisins.

Gradually stir in enough remaining flour to make a stiff dough.

Turn dough out onto floured surface. Knead until smooth, about 8 minutes. Place dough in greased bowl, turning over once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Punch down dough. Divide dough in half. Let rest 10 minutes. Shape each half into a loaf. Place in 2 greased 9x5x3-inch loaf pans. Cover and let rise until doubled, about 1 1/4 hours.

Bake in 350 degree F oven 40 minutes, or until loaves sound hollow when tapped. Remove from pans; cool on racks.

Makes 2 loaves
From: Recipelink.com
Source: Farm Journal's Complete Home Baking Book, 1979

Hi Debbie,

This cookbook is an old favorite of mine but haven't made this recipe from it - I'll be giving it a try soon!

Happy Baking,

Betsy