Raisin Bread


1-1/2 cups golden raisins
Sherry to cover raisins
1/2 teaspoon mace
2 teaspoons grated orange rind
1 package dry yeast (1 scant tablespoon)
2 cups warm milk
1/3 cup sugar
2 teaspoons salt
3 tablespoons butter
5 to 6 cups flour
Melted butter
1 egg yolk
2 tablespoons cream


The night before, plump raisins in sherry with mace and orange rind added. (Drain before using.) The next day, dissolve yeast in ¼ cup of the milk. Combine rest of milk, sugar, salt, and butter in large bowl. Add yeast mixture and, using a wooden spoon, stir in enough flour to make a stiff dough. Knead on a floured board until elastic and smooth, about 10 minutes. Place in a greased bowl and let rise, covered, until doubled. Punch dough down, and knead briefly. Return to bowl and let rise for 30 minutes. Divide dough in half and roll each part into a 20x7-inch rectangle. Brush with melted butter and sprinkle with drained raisin mixture. Tightly roll up dough widthwise, pinching ends together. Fit into 2 buttered 8x4-inch loaf pans, and let rise until tops are just above rims of pans. Brush with mixture of egg yolk and cream. Bake at 400 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake 20 to 30 minutes longer.


Makes 2 loaves.

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