Turnpaugh's Raisin Bread
By Hklbrries
Maria Turnpaugh of Unalaska (Alaska) thinks of baking when she thinks of Christmas.
- 2
Ingredients
- 1 cup boiling water
- 1 can evaporated milk
- 1/4 cup honey or sugar
- 3 cups flour
- 1 tablespoon salt
- 2 tablespoons (packages) dry yeast
- 3 eggs (optional)
- 1/4 cup oil or melted butter
- 5 to 6 cups unbleached white flour
- 1 cup raisins, plumped
Preparation
Step 1
Into a mixing bowl, pour the boiling water and the evaporated milk. Add yeast and honey, and mix thoroughly. Add flour, 1 cup at a time. Keep beating with a wire whisk for at least 100 strokes.
Cover bowl loosely with plastic wrap and a tea towel, and allow to rise in a warm place for about an hour. When sponge has doubled in size, add remaining ingredients.
Blend thoroughly with a wooden spoon. Turn dough out onto a floured board or counter. Knead 8 to 10 minutes.
When dough is smooth and satiny, place it in a greased bowl and turn to coat the top. Set the bowl in a warm place, covered with towel. Let it rise until doubled in bulk - about 1 hour.
Turn out onto floured surface and punch down, kneading for 2 to 3 minutes. Form 2 loaves and put in greased pans. Cover and let rise for 1 hour. Bake at 375 degrees for 35 minutes. Cool on wire racks.