Name: Raisin Walnut Rosemary Bread
Ingredients: 3 c Golden raisins; 3 c Scalded milk; 2 c Granulated sugar; 6 tb Unsalted butter; at room temperature; ; (3/4 stick); 3 lg Eggs; 1 ts Vanilla extract; 4 1/2 c Unbleached flour; 2 ts Salt; 2 tb Double-acting baking powder; 2 tb Crushed fresh rosemary leaves; or 2 teaspoons; ; crushed dried; ; rosemary leaves; 2 c Coarsely chopped walnuts

How in the world can God take every decision, every act, with all its implications by every human being on the planet, leaving them a certain amount of limited autonomy to make their own choices for which they are culpable, and overrule all of that so that it all comes together perfectly into the tapestry of His own divine purpose? And that with all the contingencies - incalculable, infinite contingencies - everything ends up exactly the way God designed it to end up before He created anyone. That is a massive, massive mind and inexplicable, incomprehensible power.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Cklive21	1	servings

INGREDIENTS

3	c	Golden raisins
3	c	Scalded milk
2	c	Granulated sugar
6	tb	Unsalted butter; at room temperature
		; (3/4 stick)
3	lg	Eggs
1	ts	Vanilla extract
4 1/2	c	Unbleached flour
2	ts	Salt
2	tb	Double-acting baking powder
2	tb	Crushed fresh rosemary leaves; or 2 teaspoons
		; crushed dried
		; rosemary leaves
2	c	Coarsely chopped walnuts

INSTRUCTIONS

Add the raisins to the scalded milk. Cover and cool for about 30 minutes,
until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2
inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large
bowl, beat the sugar with the butter. Add the cooled raisin mixture, the
egg, and vanilla Mix well. In a medium bowl, whisk together the flour,
salt, baking powder, rosemary, and nuts until well combined. Spoon the
butter mixture all at once and stir just until combined. Spoon the batter
into the prepared pans. If using cans, spoon the batter into them so that
they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4
hours, 5 - inch loaves for 35 - 40 minutes, or 15 - ounce cans for 25 to 30
minutes or until well browned (the internal temperature should reach 190
degrees.)
Cool 10 minutes, then remove from the pans and place loaves on a rack to
cool completely.
Yield: 2 81/2 x 4 1/2 - inch loaves or six 15 - ounce cans
Converted by MC_Buster.
Per serving: 5676 Calories (kcal); 84g Total Fat; (12% calories from fat);
88g Protein; 1200g Carbohydrate; 747mg Cholesterol; 7428mg Sodium Food
Exchanges: 26 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 26 Fruit; 15
Fat; 27 1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9412
Converted by MM_Buster v2.0n.

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