| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Bread |
12 |
Servings |
INGREDIENTS
| 4 |
c |
Unbleached flour |
| 1/4 |
c |
(scant) clover honey |
| 1 1/2 |
ts |
Salt |
| 2 |
pk |
Yeast |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Water |
| 4 |
tb |
Butter; softened |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla (up to) |
| 4 |
c |
Dark; seedless raisins |
| 1 |
|
Egg white |
| 2 |
ts |
Water |
INSTRUCTIONS
Mix 1-1/4 cups flour with salt and undissolved yeast in large electric
mixer bowl. Heat milk, water and butter until just warm enough to melt
butter; add honey. Slowly stir into dry mixture; beat on medium speed 2
minutes. Beat in eggs, one at a time; add vanilla and 3/4 cup flour. Beat
at high speed 2 minutes. By hand, stir in raisins and remaining flour. Turn
onto lightly floured surface; knead 5 minutes. Put dough into greased bowl;
turn, cover and allow to rise until double, about 1 hour. Punch down; let
rest 5 minutes, covered. Divide dough in half; form into 2 loaves. Put in
greased loaf pans; cover, let rise 25 minutes. Make egg wash of 1 egg white
mixed with 2 tea- spoons water. Brush gently over tops of loaves to give
professional, glazed look. Bake at 375 for 25-30 minutes. Remove from pan
and brush with butter, if desired. Cool on wire racks.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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