Sunday, November 16, 2008

Grandma Karash's Raisin Bread

Great Grandmother Theresa Karash's Raisin Bread

1 1/2 cup milk
1/8 lb butter
5 1/2 cups flour
3 eggs
1 tsp vanilla
1 box of raisins
Kitchen stuff:
big bowl
two loaf pans
Directions, as recorded by Sandra Karash...
Start yeast in a little water with 1 tsp sugar.
Warm 1 1/2 cup milk in pan on stove.
Add 1/8 lb butter (1/2 stick) to milk in pan.
Heat until butter melts.
Put 2 cups flour in big bowl.
Add yeast and water to flour.
Add milk and butter to flour.
Stir to moisten all the flour.
Let 3 eggs come to room temperature.
Beat the 3 eggs with egg beater, and add 1 tsp vanilla.
Add 1 tsp salt to dough in big bowl.
Add 1 cup sugar to dough.
Add egg mixture to dough.
Mix in by hand. (There must be a better way!)
Add 3 1/2 cups sifted flour.
Mix by hand (again!) until dough doesn't stick to hand as much.
Add 1 box of raisins, which have been plumped over steam.
Grease two loaf pans well!
Put dough into pans, filling 1/3 full.
Cover with warm lid. Let rise until 2/3 full.
Put dough into warm oven for 15 minutes until it fills pan.
Bake until toothpick comes out clean, about 45 minutes: Bake at 250 about 25 minutes, then raise heat to 275 for 20-25 minutes more until it is brown.
Take bread out and place on soft surface (pillow) after removing from pan.

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