"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

No Knead Sweet Bread Recipe

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This recipe for No Knead Sweet Bread, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Squiggy Casile
Added: Tuesday, February 6, 2007


2 c. milk
2 sticks of butter
10 eggs
1 1/2 c. sugar
rind from 1 orange
1 shot of whiskey (generous amount)
1 T. salt
1 c. raisins
2 packages of dry yeast
8-10 c. flour

Melt butter and milk in a pot and let come to a boil, set aside

Cover raisins with boiling water- set aside

Put dry yeast in 1/2 c. warm water, not hot water it will cause a problem with the yeast rising- set aside

Beat eggs with a fork
rind from orange
Blend well- add milk mixture, raisins( squeeze the water from the raisins) and yeast mixture.

Add 8-10 c. flour to the wet mixture and blend with an electric mixer until it is of elastic consistency. Mixture will be looser than regular bread dough.
Let dough rise(until double in size)- spoon into greased loaf pans. Let rise again until oven preheats.

I use small loaf pans, the inside of the bread cooks better and the top of the bread does not get burnt. The smaller loaves are also a great size to give as gifts.

Bake at 350 for approximately 40 minutes, usually 30 minutes for the smaller loaf pans. Insert a toothpick in the center to check if the toothpick comes out dry, then the bread is done.

Number Of Servings:
Number Of Servings:
5 small loaves or 2 large loaves and 2 small loaves
Preparation Time:
Preparation Time:
15 minutes-preparation , rising time- 1 hour, baking time40 minutes depending on the loaf pans used
Personal Notes:
Personal Notes:
Marci and Dave
I make this bread at Easter since it is an Italian Easter bread. It is such an easy and delicious sweet bread.
Love, Squig




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