Raisin Bread

Ingredients

• Scald three cups of milk
• one teaspoon of salt
• two tablespoons of sugar
• one-half yeast cake
• one-quarter cup of lukewarm water
• two cups of seeded raisins

Method

1. 1

   Cool and add the dissolved yeast.

2. 2

   Mix in enough flour to make a drop batter and set to rise.

3. 3

   When this sponge is light, put in the raisins and enough flour to make a soft dough, but stiff enough to knead.

4. 4

   Let rise again, then mold into two loaves.

5. 5

   Let the loaves double in size and bake slowly, covering with another pan for the first twenty minutes of baking.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 54. The excerpt below is the record exactly as published.

one-half yeast cake dis- solved in a little water. Stir this thoroughly and then add two quarts sifted flour. Do not knead this and allow it to rise over night, and in the morning stir it again, and then put it in well buttered bread pans: let it rise until it fills the pans and then bake in a moderate oven. It takes a little longer to bake than white bread. OATMEAL BREAD — Cook one cup of rolled oats in water for serving at breakfast, and one cup of molasses, one and one- half cups of lukewarm water in which is dissolved one yeast cake and one teaspoon of salt. Mix in enough flour to make a stiff dough, cover and let rise. When very light stir down, put in pans, let rise light and bake in a slow oven. The heat should be sufficient at first to check the rising, then the baking should be slow- ORIENTAL OATMEAL BREAD— Take two cupfuls of rolled oats, put in bread pan, turn on four cupfuls of boiling water, stir for awhile. Add, while hot, a heaping tablespoonful of lard or one scant tablespoonful of butter and one of lard, two teaspoonfuls of salt and four tablespoonfuls of sugar and three of molasses. Now add two cupfuls of cold water (making six cups of water in all) and, if cool enough, add one yeast cake dis- solved in a very little water. Now stir in all the white flour it will take until it is as stiff as you can manage it with the spoon. Set in warm place over night, and in the morning with spoon and knife fill your tins part full, let rise to nearly top of pan, then bake an hour for medium size loaves. RAISIN BREAD— Scald three cups of milk and add one tea- spoon of salt and two tablespoons of sugar. Cool and add one- half yeast cake, dissolved in one-quarter cup of lukewarm water. Mix in enough floor to make a drop batter and set to rise. When this sponge is light put in two cups of seeded raisins

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