| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Bread |
12 |
Servings |
INGREDIENTS
| 4 |
c |
Unbleached flour |
| 1/4 |
c |
scant clover honey |
| 1 1/2 |
t |
Salt |
| 2 |
|
Yeast |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Water |
| 4 |
T |
Butter, softened |
| 2 |
|
Eggs |
| 1 |
t |
Vanilla |
| 2 |
|
up to |
| 4 |
c |
Dark, seedless raisins |
| 1 |
|
Egg white |
| 2 |
t |
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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