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Shepherds Hill Homestead » Breads, Cookhouse » Salzburger Raisin Bread

Salzburger Raisin Bread


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.


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"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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