| 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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