Prep 4 hrs
Cook 40 mins
Raisin bread amped up! An old-fashioned recipe from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight rising time not included in preparation time.
- 3 cups milk, lukewarm
- 1⁄2 fresh yeast cake, softened in
- 1⁄4 cup water
- 6 -8 cups flour
- 1 teaspoon salt
- 1 cup butter
- 1 cup sugar
- 1⁄2 lb raisins, cut
- 1⁄2 lb currants
- 1⁄4 lb candied citron peel, chopped
- 1⁄2 cup almonds, sliced
- Add softened yeast to milk.
- Add 3 cups flour, and salt; mix well.
- Cover and let rise in a warm place overnight.
- In the morning, heat the milk; add butter and stir until melted.
- Combine with yeast mixture and add sugar, fruit and remaining flour; knead well until dough is no longer sticky (use more flour, if necessary).
- Cover and let rise until double.
- Shape into loaves, place in greased loaf pans and sprinkle with sliced almonds.
- Let rise until doubled.
- Bake at 375°F for 40 minutes.