European Raisin Bread 3 regular metal pans
¾ c. Sugar 1 lg. Yeast cake or 2 pkg.
½ c. Butter 1 c. Golden Raisins, plumped and floured
2 eggs, well beaten 2 t. salt
1 c. Milk, scalded Drop of yellow food coloring
1 c. Hot water 7-1/2 c. Robin Hood flour, sifted (approx.)
Dissolve yeast in 2 T. warm water and ½ t. sugar.
Pour scalded milk and water over butter and salt. When lukewarm add beaten eggs, sugar and yeast.
Add raisins and flour.
Knead well.
Let rise until double, about 2-1/2 hrs.
Punch down and let rise again.
Divide dough into sixths. Shape 3 sections into ovals to fit bottom of well greased (sides too) pans. Cut each remaining piece into 3 equal parts. Shape into ropes and braid. Place on top of ovals.
Raise until double, about 1-1/2 hrs.
Brush tops with a mixture of 1 beaten egg yolk and 2 T. water.
Bake at 400 degrees for 25 min.
Originally Posted by
Patski-Mi.
I am looking for a good sweet bread recipe that has golden raisins in it. I've seen some that also have a crumb topping. Can't seem to find my mother's old cookbook. Thank you, Pat