Raisin Loaves

1 package active dry yeast or 2 ¼ teaspoons
¼ cup warm water
Extra warm water
4 cups all-purpose flour
¼ cup butter, softened
1/3 cup nonfat dry milk powder
1/3 cup sugar or honey
2 teaspoons salt
1 cup seedless raisins
Confectioner’s sugar
Oven:  375°

Dissolve yeast in warm water.  Place flour, butter, milk, sugar and salt in food processor and blend until well mixed.  With processor running, add yeast mixture through tube, slowly adding enough water to form a ball.  Turn dough out on floured board, form a bowl in the center, add raisins, fold over and knead 8-10 strokes or until smooth and springy.  Place in greased bowl, cover and allow to rise until doubled.  Punch down; allow to rise until double again.  Turn out onto floured surface, cutting into 8 small loaves, 4 medium loaves or 1 regular loaf.  Bake in greased loaf pans about 30-40 minutes depending on size of loaves.  Turn onto wire rack and drizzle with confectioner’s glaze.

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