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Easter Bread - Italian Raisin Bread Recipe

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This recipe for Easter Bread - Italian Raisin Bread is from Gather Around Amy's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 packages active dry yeast
3/4 cup scalded milk
1/4 cup warm water
2/3 stick margarine or butter, melted
1/2 cup sugar
6 eggs
1 cup raisins
1 tsp. salt
1 tbsp. anise flavoring
2 tbsp. lemon flavoring
2 1/2 lbs. all purpose flour
Directions:
Directions:
In saucepan, cover raisins with cold water and simmer for 15 minutes. Drain, cool, pat dry on absorbent paper. Scald milk, then add warm water, cool to lukewarm dissolve yeast in milk mixture, set aside. Beat eggs until light and fluffy, add butter, lemon, anise and then sugar gradually. Stir in milk - water mixture. In a large bowl place flour and raisins. Mix well. Make a well in center, add liquid ingredients and mix thoroughly. Knead on a floured board until smooth and elastic. Cover, let rise until doubled in bulk. Divide dough into 3 equal parts. Shape into loaves. Place in 3 greased 9x5x3 inch bread pans. Cover, let rise again until doubled in bulk. Bake at 350º for 30 to 35 minutes. Remove from pans and cool.
Number Of Servings:
Number Of Servings:
3 loaves
Personal Notes:
Personal Notes:
Amy's note: there are 3 1/3 cups flour in 1 pound.
Start rising bread at 9am and start baking bread at 3:30pm.
Just before baking, brush loaves with 1 egg beaten with 1 tbsp of water.

 

 

 

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