Raisin Bread

Ingredients

• 1 gall, milk
• 6 ounces yeast
• 4 ounces salt
• 12 ounces sugar
• 1 lb. butter
• 8 eggs
• strong flour
• sultana raisins
• currants

Method

1. 1

   Make a stiff dough of milk, boil the milk first and cool down to 75 deg., add yeast, salt, sugar, butter, and eggs.

2. 2

   Mix well with the milk and make a straight dough with strong flour.

3. 3

   Cover and let rise for two hours.

4. 4

   After it has raised double the size, work the dough.

5. 5

   Scale into 1.5 lbs. loaves with sultana raisins and currants in the dough.

6. 6

   Let rise for 20 minutes, form the loaves, and put in pans.

7. 7

   Let prove to half the height of the pan and bake in a medium hot oven.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 189. The excerpt below is the record exactly as published.

Rai6in Bread Make a stiff dough of 1 gall, milk, boil the milk first and cool down to 75 deg., add 6 ounces yeast, 4 ounces salt, 12 ounces sugar, 1 lb. butter and 8 eggs. Mix all these ingredients well w. the milk, and make with a strong flour a straight dough. Cover and let rise for two hours. After it has raised double the size, work one and the dough. Scale into 1 y2 lbs. loaves sultana raisins, and iy2 lbs. currants

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