Special Raisin Bread

Ingredients

• 14 to 14% pounds white bread flour
• 1 gallon water, or part milk
• 5 to 6 ounces of yeast
• 2y2 to 3 ounces salt
• 8 ounces of sugar
• 4 to 6 ounces shortening
• Erom 1 to 2 pounds of raisins

Method

1. 1

   Dissolve the yeast in 1 quart of water; dissolve salt and sugar in the balance of water, having the water at 80 degrees Fahr.

2. 2

   Mix in flour, then add yeast solution and shortening.

3. 3

   When nearly mixed, add raisins.

4. 4

   Let rise until light, punch down, fold, and let rise again.

5. 5

   Divide into loaves, give short proof, and bake as usual.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 195. The excerpt below is the record exactly as published.

special raisin breads, and also use fine cut figs, prunes, or combinations of fruits and chopped walnuts or pecans in these breads. A number of these raisin or fruit breads are made with so-called Health Flours, consisting of whole wheat meal, or a combination of sev- eral flours or meals. Some of them have bran added. These breads make a pleasing specialty where a change in diet is appreciated. To make a good whole wheat bread and add- ing raisins, it is necessary to have the whole wheat meal or flour milled from high grade hard winter wheat, or good Northern or Canadian hard spring wheat. Quite a number of mills grind special strong wheat meals and whole wheat flours, and some bakers buy the hard Canadian spring wheat and grind it into a coarse meal, using the same grinder that is used for coffee, which makes a fine gritty meal. Graham flours should practically contain the whole of the wheat ; but these flours vary greatly in strength. Some of them are milled from vei-y soft wheat. Some of them are composed of bran and offal of soft wheat, and are mixed with soft wheat flours. These flours require a large addition of good hard wheat flour to make good bread. To make a Special Raisin Bread : 1— ONE GALLON BATCH RAISIN BREAD, STRAIGHT DOUGH 14 to 14% pounds white bread flour 1 gallon water, or part milk 5 to 6 ounces of yeast 2y2 to 3 ounces salt. 8 ounces of sugar 4 to 6 ounces shortening ■ Erom 1 to 2 pounds of raisins

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