Raisin bread recipe -- Vintage Recipe Thursday

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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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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