Raisin Bread

Ingredients

• 2 cakes compressed yeast
• % to 1 cupful potato yeast
• 2.5 cupfuls milk
• 2 teaspoonfuls salt
• 2 teaspoonfuls cinnamon
• % cupful sugar
• 9 cupfuls flour
• % cupful shortening
• 3 cupfuls raisins

Method

1. 1

   Scald the milk and cool.

2. 2

   Add the compressed yeast, which has been dissolved in a little lukewarm liquid, or the potato yeast when the milk is lukewarm.

3. 3

   Stir in 1.5 cupfuls of flour.

4. 4

   Beat well and let stand until light.

5. 5

   Then add the other ingredients and knead thoroughly.

6. 6

   Add more flour if the dough is not stiff enough to knead.

7. 7

   Let rise until double in size.

8. 8

   Divide in six parts, let rise and bake.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 10. The excerpt below is the record exactly as published.

Raisin Bread 2 cakes compressed yeast or 4 eggs % to 1 cupful potato yeast 2 teaspoonfuls salt 2% cupfuls milk 2 teaspoonfuls cinnamon % cupful sugar 9 cupfuls flour ^ cupful shortening 3 cupfuls raisins Scald the milk and cool. Add the compressed yeast, which has been dissolved in a little lukewarm liquid, or the potato yeast when the milk is lukewarm. Stir in 1% cupfuls of flour. Beat well and let stand until light. Then add the other ingredients and knead thoroughly. Add more flour if the dough is not stiff enough to knead. Let rise until double in size. Divide in six parts, let rise and bake. Eggless Raisin Bread 3% cupfuls milk % cupful potato yeast or 4 teaspoonfuls salt 1 cake dry yeast % cupful sugar 3 cupfuls raisins % cupful shortening

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