Eggless Raisin Bread

Ingredients

• 3.5 cupfuls milk
• % cupful potato yeast
• 4 teaspoonfuls salt
• % cupful sugar
• % cupful shortening
• 12 to 16 cupfuls flour

Method

1. 1

   If dry yeast is used, increase the amount of liquid to 4 cupfuls.

2. 2

   Scald the milk and add the salt.

3. 3

   When lukewarm add the potato yeast or the yeast cake which has been soaked in a little lukewarm water for at least 30 minutes.

4. 4

   Stir in one-half of the flour, beating the mixture until smooth.

5. 5

   Cover and let rise overnight in a warm place.

6. 6

   In the morning stir with a spoon, add the sugar and melted shortening and the rest of the flour, kneading the dough until it becomes smooth and elastic and no longer sticks to the fingers or a clean board.

7. 7

   Cover and let rise until double in bulk.

8. 8

   Toss on a board, knead long enough to distribute the gas bubbles, dredge the raisins with flour and knead them into the dough.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 10. The excerpt below is the record exactly as published.

Eggless Raisin Bread 3% cupfuls milk % cupful potato yeast or 4 teaspoonfuls salt 1 cake dry yeast % cupful sugar 3 cupfuls raisins % cupful shortening 12 to 16 cupfuls flour

Cook this with the app: pantry check, scaling, and the assistant.