"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
1 and 1/2 cups buttermilk 1 package dry yeast 1/4 cup sugar 2 eggs 1/2 cup butter, melted 5 - 5 1/2 cups white flour 1 1/2 tsp. salt 1/2 tsp. baking soda 1 cup seedless raisins
Heat buttermilk to warm, add yeast and sugar; stir until yeast is dissolved.
Slightly beat eggs and add cooled butter. Stir into yeast mixture.
Sift dry ingredients together; add by thirds to yeast-egg mixture, beating well after each addition.
Turn out on well-floured board and knead until dough is smooth and elastic. Knead in raisins at the last. Place dough in oiled bowl, brush with melted butter; cover and let raise in a warm place until double in bulk (about 1 hour).
Punch down dough and turn out on floured board. Divide dough in half and let rest 15 minutes. Shape into loaves and place in greased bread pans. Cover and let rise until double (1 hour). Makes two loaves.
Bake at 400 for 30-35 minutes.
My family loves this as toast. I usually double it to make four loaves, and use my Bosch mixer to do the kneading.
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