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You have through Sunday to post more bread recipes for the roundup which I'm happy to say has been quite a success. All together, we have gathered close to 100 recipes! Yoohoo! Tamy and I are so pleased. A few of you even shared a dozen recipes in one post, and I'm not even counting your links to so many more bread recipes in your archives. Thank you all.
For this week's Vintage Recipe Thursday, I'm sharing a raisin bread recipe. I love raisin bread for breakfast, and for after-school snacks. It can be the base for great bread pudding, for a warm and tasty winter dessert, too. This one has a nice flavor from the molasses. If you try not to use shortening, don't forget my trick -- replace half the shortening with applesauce. That trick also works with recipes calling for oil.
Raisin Bread Recipe
2 cups milk, scalded
2 tablespoons melted shortening
1/4 cup molasses
1 1/2 teaspoons salt
1 cake compressed yeast
6 cups flour
3/4 cup raisins
Combine milk, salt, shortening, and molasses. Cool until lukewarm. Add yeast to cooled milk. Allow to stand 5 minutes. Add raisins. Add flour, a little at a time, beating well after each addition, until dough is just stiff enough to knead on a lightly floured board. Knead until smooth and elastic. Cover with a warm, damp cloth, and allow to double in bulk. Knead down, allow to double in bulk again. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (425 F.) about 45 minutes. Mrs. I. M., Denver, Col.
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I don't think I've ever had bread pudding, yours sounds yummy! Thanks for inviting me to join in today!
ReplyDelete~Liz
I just made a loaf of cinnamon raisin bread yesterday LOL
ReplyDeleteoooh, baby, I'm bookmarking this!!! Lovelovelove raisins and this bread sounds great!
ReplyDelete