Prep 30 mins
Cook 1 hr
This recipe came out of my Grandmothers 1941 cookbook "The New American Cook Book." Really good reading if you want to know how to be the perfect 1941 housewife! Gag! I've added the cinnamon to this recipe. Diana
- 1 cup milk
- 3 teaspoons shortening
- 4 teaspoons sugar
- 1 teaspoon salt
- 1 package yeast
- 1 1⁄2-2 teaspoons cinnamon (or more)
- 4 1⁄2 cups flour
- 1 cup raisins
- Heat milk.
- Add shortening, sugar and salt.
- Dissolve yeast in 2 tbsp warm water.
- Add to mixture.
- Add 2 cups flour and beat until smooth, beat in cinnamon.
- Cover and let rise in a warm place 1 hour.
- Add raisins and enough flour to make a firm dough.
- Knead until smooth and elastic to touch.
- Cover and set in a warmplace to rise until double in bulk.
- Knead again.
- Form into loaf and put in greased baking pan.
- Cover and set in warm place to rise until double in bulk.
- Bake in a 350 oven for 50-60 min.
- Optional-rather than mix in the cinnamon you can take the raisins, 1/4 cup each brown sugar and butter and the cinnamon and make a paste.
- After the first rising and kneading pat out your dough and spread this mixture on it.
- Roll jelly roll fashion and continue on with the recipe.
- This can be iced with powdered sugar mixed with the smalest amount of milk.
Will never forget this bread. I lost my most favourite mixing dish because of this recipe. I'd loved your "Apple bread" and thought this would be just as tasty as that, but, you've gone wrong with the measurement of the quantity of milk this recipe needs. Unfortunately, I can't tell you exactly how much to use of it, because, in order to have a smooth batter, you need alot more than 1 cup milk. This was the recipe that led to a kitchen disaster...
I used butter rather than shortening and dried cherries instead of raisins in this bread. I needed 4 cups flour, total. At first I didn't see the 2 tablespoons water to dissolve the yeast in. To make absolutely sure people do see it, listing the water with the other ingredients might be kinder. This makes a fairly firm, plain loaf of bread, that I'm sure will be nice toasted. It was interesting to try an older recipe, though I think I will return to a more modern style of bread-making. Thank you, Di Neal.