Raisin Bread (Pain au Raisins secs) a la Eva

Ingredients

• Three cups milk
• one yeast cake
• three quarts flour
• yolks of two eggs
• half cup sugar
• one cup butter
• one tablespoon salt
• a pinch of nutmeg
• one cup raisins

Method

1. 1

   Heat the milk more than lukewarm.

2. 2

   Dissolve the yeast cake in part of the warm milk.

3. 3

   Sift the flour; add salt, sugar, and yolks.

4. 4

   Melt the butter in the warm milk, add the milk and the dissolved yeast cake, work until it leaves the hands, add the cut-up raisins, put aside in a warm place to rise from six to ten hours.

5. 5

   Grease the pan well, form dough into balls, let rise to the edge of the pan, rub with melted butter, sprinkle with cinnamon, bake in a very hot oven.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 611. The excerpt below is the record exactly as published.

Raisin Bread ( Pain au Raisins secs) a la Eva Three cups milk, one yeast cake, three quarts flour, yolks of two eggs, half cup sugar, one cup butter, one tablespoon salt, a pinch of nutmeg, and one cup raisins

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