Ingredients
- 2 1/4 Cups Milk
- 3 Tbsp Butter or Margarine
- 2 Pkgs Active Dry Yeast , 1/4 oz each
- 2 Tbsp Sugar
- 2 tsp Salt
- 6 - 6 1/2 Cups Flour
- 1 1/2 Cups Raisins
- 1/2 Cup Brown Sugar
- 4 Tbsp Melted Margarine (set aside)
Servings:
Instructions
- Heat milk and butter to 125 degrees
- Combine raisins and brown sugar and set aside.
- Put yeast, salt and half of the flour in a mixing bowl.
- Add the milk mixture to the dry mixture and begin mixing with dough hooks or a spoon until all ingredients are blended together.
- Gradually add the remaining flour and continue mixing. Dough will become stiff.
- Knead with dough hooks until a ball forms and exterior is a bit shiny. Add a little more flour if dough is too wet and won't form a ball. If kneading by hand look for the same indicators.
- Place in a greased bowl, turn dough once so that all sides are greased. Cover bowl with a hot damp towel and allow to raise until double. Usually between 30 and 60 minutes
- Punch down and turn onto floured board or surface.
- Knead dough for a few minutes by hand.
- Divide dough into 2 - 4 equal parts depending on the size of loaves you wish to make.
- Roll out dough into a rectangle. Turning over at least once
- Brush surface with melted margarine.
- Spread 1/2 to 1/4 of the raisin mixture on the dough dependent on the number of loaves you are making.
- Roll rectangle like a jelly roll, fold over the ends and place in loaf pan or on cookie sheet.
- Repeat for each loaf.
- Allow to raise until doubled.
- Preheat oven to 375 degrees
- Bake for ten minutes and then reduce heat to 350 degrees and continue baking for 30 - 35 minutes.
- If desired brush loaves with melted margarine and return to the oven for five minutes.
- Turn out of pans onto racks and allow to cool.
- This bread may be frozen.
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