Raisin Bread

Ingredients

• one pint of milk
• one-half ounce of yeast
• two ounces of butter
• two eggs
• two ounces of sugar
• a pinch of salt
• one-half pound of raisins
• two pounds of flour

Method

1. 1

   Warm milk and dissolve yeast in it.

2. 2

   Add butter, eggs, sugar, salt, and raisins.

3. 3

   Mix well, then stir in flour to make a smooth dough.

4. 4

   Allow to raise for about three hours, fold, put in molds, and let raise again for about one hour.

5. 5

   Bake in a moderate oven for about forty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 234. The excerpt below is the record exactly as published.

Raisin bread Coffee Ale Baked prunes. Select large prunes, place them in a baking pan side by side so they hardly touch, cover with water and cook in a moderate oven for an hour. Then pour off three-quarters of the juice, which may be kept for a beverage, and to the prunes add a little sugar, a stick of cinnamon, and the rind of a lemon. Cover the pan tightly, place back in a moderate oven and bake for at least one hour. Corn bread (II). Put in a pan one egg beaten light, one cup of milk, one tablespoonful of sugar, one-half teaspoonful of salt, one cup of yellow corn meal, one cup of flour, and two and one-half teaspoonfuls of baking powder. If too thin add a little more white flour. Beat well together, and add four tablespoonfuls of melted butter or bacon drippings. Graham bread. Same as for corn bread, but use no white flour. Raisin bread. Warm one pint of milk and dissolve one-half ounce ot yeast in it. Then add two ounces of butter, two eggs, two ounces of sugar, a pinch of salt and one-half pound of raisins. Mix well. Then stir in two pounds of flour

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