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Shepherds Hill Homestead » Breads, Cookhouse » Salzburger Raisin Bread

Salzburger Raisin Bread

Ingredients

1 1/2 cups milk

1/2 cup butter or margarine, softened

1/2 cup sugar

2 teaspoons salt

2 Tbsps dry yeast

1 teaspoon sugar

1 cup warm water

2 eggs, beaten

7 to 8 cups all-purpose flour, divided

2 1/2 cups raisins

1/4 cup all-purpose flour

Butter or margarine, melted

Preparation Scald milk; remove from heat, and add butter, 1/2 cup sugar, and salt, stirring well. Let cool to lukewarm. Dissolve yeast and 1 teaspoon sugar in warm water; stir well, and let stand 5 minutes or until bubbly. Combine cooled milk mixture and yeast mixture in a large bowl. Stir in eggs and 5 cups flour; mix well. Dredge raisins in 1/4 cup flour, stirring to coat well; add to dough, stirring well. Stir in enough remaining flour to form a firm dough. Turn out onto a lightly floured surface, and knead 7 to 8 times. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in bulk. Punch dough down; cover and let rest 10 minutes. Turn out onto a floured surface; divide dough into 3 equal portions, shaping each into a loaf. Place in 3 greased 8 1/2- x 4 1/2 x 3-inch loaf pans. Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 350° for 30 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately, and cool on wire racks. Brush tops with butter.

Angelia

Written by

"It is of the LORD's mercies that we are not consumed, because his compassions fail not. They are new every morning: great is thy faithfulness. The LORD is my portion, saith my soul; therefore will I hope in him." Lamentations 3:22-24

Filed under: Breads, Cookhouse

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