Raisin Bread

Ingredients

• 1 cake compressed yeast
• % cup sugar
• 1 cup lukewarm water
• 4 level tablespoons lard
• 1 cup milk, scalded and cooled
• ^4 cup raisins
• 6 cups sifted flour
• 1 teaspoon salt

Method

1. 1

   Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add two cups of flour, the lard (or butter) and sugar, well creamed; and beat until smooth.

2. 2

   Cover and set aside to rise in a warm place, free from draft, until light — about one and a half hours.

3. 3

   Add raisins well-floured, the rest of the flour to make a soft dough, and last the salt.

4. 4

   Knead lightly; place in well-greased bowl; cover and let rise again until double in bulk — about one and a half hours.

5. 5

   Mold into loaves; fill well-greased pans half full; cover and let rise until light — about one hour.

6. 6

   Glaze with egg diluted with water, and bake forty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 98. The excerpt below is the record exactly as published.

RAISIN BREAD 1 cake compressed yeast % cup sugar 1 cup lukewarm water 4 level tablespoons lard 1 cup milk, scalded and cooled ^4 cup raisins 6 cups sifted flour 1 teaspoon salt

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