Raisin Bread

Ingredients

• Place a pint of milk
• and a pint of water
• a cake of yeast
• dissolved in a half cup of lukewarm water
• Add four cups of flour
• and a teaspoon of sugar
• Add: 2 iabUspoons butter
• 1 salt

Method

1. 1

   Place a pint of milk and a pint of water in a saucepan and bring to the boiling point.

2. 2

   Cool until lukewarm, then add a cake of yeast, dissolved in a half cup of lukewarm water.

3. 3

   Add four cups of flour and a teaspoon of sugar.

4. 4

   Beat well and let stand to rise.

5. 5

   When very light add: 2 tablespoons butter, 1 cup salt.

6. 6

   Knead with flour enough to handle well, form into loaves and bake when the loaves are more than double in bulk.

7. 7

   Bake forty-five minutes.

Nutrition per serving

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 22. The excerpt below is the record exactly as published.

Raisin Bread Place a pint of milk and a pint of water in a saucepan and bring to the boiling point. Cool until lukewarm, then add a cake of yeast, dis- solved in a half cup of lukewarm water. Add four cups of flour and a teaspoon of sugar. Beat well and let stand to rise. When very light add: 2 iabUspoons butter 1 salt

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