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Discussion and Debate
Discussion and Debate
Physical & Life Sciences
Creation & Evolution
Raisin Bread
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<blockquote data-quote="GoSeminoles!" data-source="post: 55289160"><p>A delicious homemade raisin bread.</p><p>Ingredients:</p><p></p><p>1 package active dry yeast</p><p>1/4 cup warm water</p><p>1 cup raisins</p><p>1/4 cup soft butter</p><p>1/4 cup sugar</p><p>1 1/2 teaspoons salt</p><p>1/2 cup scalded milk</p><p>3 3/4 cups all-purpose flour</p><p>2 eggs, beaten</p><p>Preparation:</p><p></p><p>Dissolve yeast in warm water. In a large bowl, combine raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool to lukewarm. Stir in 1 1/2 cups of the flour; beat well. Add yeast mixture and the beaten eggs; mix to blend well. Add enough of the remaining flour to make a soft but stiff dough. Turn out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic. Place dough in a lightly buttered bowl, turning once to grease the surface. Cover with a clean dish cloth; let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double. Bake at 375° for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown. Remove loaves from pans and let cool on racks.</p></blockquote><p></p>
[QUOTE="GoSeminoles!, post: 55289160"] A delicious homemade raisin bread. Ingredients: 1 package active dry yeast 1/4 cup warm water 1 cup raisins 1/4 cup soft butter 1/4 cup sugar 1 1/2 teaspoons salt 1/2 cup scalded milk 3 3/4 cups all-purpose flour 2 eggs, beaten Preparation: Dissolve yeast in warm water. In a large bowl, combine raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool to lukewarm. Stir in 1 1/2 cups of the flour; beat well. Add yeast mixture and the beaten eggs; mix to blend well. Add enough of the remaining flour to make a soft but stiff dough. Turn out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic. Place dough in a lightly buttered bowl, turning once to grease the surface. Cover with a clean dish cloth; let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double. Bake at 375° for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown. Remove loaves from pans and let cool on racks. [/QUOTE]
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