"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Midwestern Raisin Bread Recipe

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This recipe for Midwestern Raisin Bread, by , is from Underwood Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Underwood
Added: Wednesday, October 22, 2008


1 Cups of Milk
1/4 Cup of Sugar
2 Teas. Of Salt
Cup Butter
1 Cup of Unseasoned Mashed Potatoes
Cusp Warm Water
2 Packages Yeast
7 Cups Flour
1 Cups of Raisins
Cup of Sugar
2 Teas. Of Cinnimon
Cup of Melted Butter or Margarine

Scald the milk. Remove from heat and add sugar, salt, butter and mashed potatoes, cool. Dissolve yeast in the warm water in a separate cup, then add to milk mixture. *Make sure yeast is dissolved. Add raisins and flour. **Knead and round up until ball is formed. Grease bowl and put in ball. Cover with damp dish towel. Let rise in a warm place for 1 hours. Divide dough into two loves. Roll out on board and spread half of filling on roll. Roll up as for jelly roll and pinch edges together and bake 350 degrees to 375 degrees for 45 mins.




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