Tuesday, January 30, 2007

Raisin bread recipes

Raisin bread

(My mother's adaptation of the Cornell bread recipe, I ate this just about every day growing up. She made it in batches of 4 loaves at a time, and I remember eagerly awaiting it coming out of the oven, as we'd get the ends of the loaves to nibble on hot, before she froze the rest for later use.)


3 packets of yeast

1T salt

½ cup sugar

1/2 cup veg. shortening

1 cup soy flour

1.5c cup dry milk

1/3 cup wheat germ

3.5 cups raisins

About 14 cups bread flour

Dissolve 3 packets of yeast in 1c. water. While the yeast is working, boil 2.5c water.

In a large bowl, mix the salt and the sugar. Add the shortening and the 2.5c. boiling water. Stir until shortening is melted. Add 1.5c. cool water, to get the mixture to about the same temperature as the yeast. Add yeast mixture. When mixed thoroughly, add the soy flour, dry milk, wheat germ, raisins, and flour.

Let rise 1 hour, then punch down and form into 4 loaves. Let rise another hour, then bake 45 to 50 minutes at 350 degrees.

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