 |
Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 12 |
|
Wonderful, rich lightly sweetened bread from my mother. Ingredients:
1/4 ounce dry yeast (2 1/4 tsps. yeast, or one package) |
1/2 cup warm water |
1 cup hot scalded milk |
1/2 cup butter |
1/2 cup sugar |
2 beaten eggs |
2 teaspoons vanilla |
1 teaspoon salt |
4 -4 1/2 cups sifted flour |
1 cup light seedless raisin (soaked in warm water until soft) |
Directions:
1. Soften yeast in 1/2 cup warm water (add a little sugar to the water). Combine milk, 1/2 cup butter, and sugar in a large mixing bowl and cool to lukewarm. Stir in eggs, vanilla, salt, and the yeast. Gradually add flour, beating well after each addition. Cover and let rise in a warm place until light and doubled in bulk, about 1-1 1/2 hours. Beat down and let rise again until doubled, about 45 minutes.
2. Turn batter onto a floured board and knead with your hands. Drain water from raisins and knead them into the dough. If dough is too thin, add a bit more flour. Divide batter into 2 well-greased 9x5x3-inch pans. Let rise in a warm place until light, about 45 minutes.
3. Bake in 350 oven for 25-30 minutes or until a deep golden brown. When done, remove from oven and while still warm, brush with melted butter. Bread should be very light and sweet.
|
|