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Raisin Bread

1 yeast, cake
1 cup water, lukewarm
6 cups flour
4 tablespoons lard, or shortening
3/4 cup sugar
1 1/2 cups raisins
1 cup milk, scalded and cooled
1 teaspoon salt

Soften yeast in water. Add 2 cups flour and lard well creamed with sugar. Beat until smooth. Cover and let rise until light about 1 1/2 hours. Add plumped raisins, salt and remainder of flour and knead lightly until smooth. Put into greased bowl. Cover and let rise until double in size. Shape into loaves and let rise again and put in hot oven at 425°. Reduce heat after first one-half hour to 375°.

Source: Aunt Delle Charron Bruley

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