Haziq requested to eat raisin bread the other day. Since I have some raisins in the fridge, I make this raisin bread. This was the first time I made raisin bread. The recipe here is the combination of the one that I got when I bought mauripan yeast as well as some websites for making the bread.
Ingredients
- 1 package of Mauripan yeast, 11 gms
- 1/4 cup warm water
- 1 cup raisins
- 1/4 cup soft butter or margerine
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1/2 cup scalded milk
- 3 3/4 cups all-purpose flour
- 2 eggs, beaten
Preparation procedure:
- Mix yeast and flour and sieve it
- In a large bowl, combine raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar.
- Cover with a clean dish cloth; let stand in a warm place until doubled in bulk, about 1 1/2 hours or more
- Place dough in a lightly buttered bowl, turning once to grease the surface.
- Punch dough down and make it into small portion. Cover and let rest for 45 to 60 minutes, or until almost double.
- Bake at 375° for 25 minutes
- Remove loaves from pans and let cool on racks.
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