Raisin Bread

Name: Raisin Bread
Ingredients: 3 1/2 to 3 3/4 cups all-purpose flour, divided; 1/4 cup sugar; 1 1/2 teaspoons salt; 2 packages dry yeast; 1/2 cup milk; 1/2 cup water; 1/4 cup butter or margarine; 2 eggs; 1 teaspoon vanilla extract; 3 cups raisins; 2 tablespoons butter or margarine, melted

11 ingredients

4 steps

Ingredients

3 1/2 to 3 3/4 cups all-purpose flour, divided
1/4 cup sugar
1 1/2 teaspoons salt
2 packages dry yeast
1/2 cup milk
1/2 cup water
1/4 cup butter or margarine
2 eggs
1 teaspoon vanilla extract
3 cups raisins
2 tablespoons butter or margarine, melted

Directions

1

Combine 1 1/4 cups flour, sugar, salt, and yeast in a large bowl. Heat milk, water, and 1/4 cup butter in a saucepan to 120° to 130°. Add to dry ingredients; beat 2 minutes at medium speed of an electric mixer, scraping bowl often. Add eggs, one at a time, beating well after each addition. Add 3/4 cup flour and vanilla; beat 2 minutes at high speed. Dredge raisins in 1/4 cup flour; stir into dough. Add enough remaining flour to make a soft dough.
2

Turn dough out onto a lightly floured surface; knead 5 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Punch dough down; let rest 15 minutes.
3

Divide dough in half; shape each half into a loaf. Place in 2 greased 8 1/2- x 4 1/2- x 3-inch loafpans. Cover and repeat rising procedure 30 minutes or until doubled in bulk.
4

Bake at 375° for 25 minutes or until loaves sound hollow when tapped. Cool in pans 10 minutes; transfer bread to wire racks. Brush with butter; drizzle glaze over top. Slice when cool.