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Ingredients
- 2 cups milk
- 2 sticks margarine
- 1 1/2 cups sugar
- 1 small cakes of fresh yeast
- 1/4 cup warm water (105-115°)
- Pinch of sugar
- 6 beaten eggs
- 8-10 cups flour
- 1 15 oz box raisins
- 1 egg with 1 tsp. water
Details
Servings 3
Preparation
Step 1
Scald milk. add margarine and sugar. Cool to lukewarm. Proof the yeast in warm water with pinch of sugar. Combine the milk mixture, proofed yeast and six beaten eggs in a large mixing bowl. Mix well.
Add approx. 8 cups of flour gradually. Add raisins. Turn mixture onto a floured board and knead. You may need to add another 1-2 cups of flour. Don't add too much flour, only what is needed.
Knead dough until it is shiny and elastic, for approx. 8-10 min. Place dough in large greased bowl. Turn dough over to grease all sides. Cover with plastic wrap and a linen towel
Let rinse in warm place until it doubles in size, about 1-2 hours. After dough has risen, punch down, divide into 3 pieces. Shape each piece into a rectangle, roll up and seal edges of each loaf. Put in greased pans. Let rinse again for another hr-hr & 15min.
Beat an egg with one tsp of water. Brush tops of loaves with an egg wash. Bake at 350° for 35-45 min. (The loaves will sound hollow if gently tapped) If loaves brown too quickly, cover loosely with foil for the last 10-15 minutes. Makes 3 loaves.
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