Raisin-Almond Bread

Submitted by Ron Joyce Ripple S

• Ingredients: 10
• Yields: 2 loaves
• Serves: 20

ingredients

• 4 cups all-purpose flour, divided
• 1 package active dry yeast
• 1⁄2 cup water
• 1 cup milk
• 1 cup butter or 1 cup margarine
• 1⁄4 cup sugar
• 1 teaspoon salt
• 1⁄2 cup raisins, chopped
• 1⁄2 cup almonds, ground
• 2 eggs, slightly beaten

directions

1. Mix 2 cups flour with yeast. In large saucepan, stir water, milk, butter, sugar and salt over low heat until butter melts.
2. Cool for about 5 minutes.
3. Add flour and yeast. add remaining flour, raisins, almonds and eggs.
4. Dough will be stiff.
5. Knead on a floured board until dough is smooth and elastic and raisins are well distributed.
6. Coat the inside of 2 1-pound coffee cans with small amount of oil.
7. (Author sprayed with Pam). Divide dough in half. Place half in each can. Cover cans with plastic tops.
8. let rise in warm place until dough reaches to about 1" from top.
9. Remove plastic tops.
10. Bake at 375 F. for about 35 minutes, or until top sounds hollow when tapped.