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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Grandma Cartenuto's Raisin Bread Recipe

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This recipe for Grandma Cartenuto's Raisin Bread is from The Louise Fischette Family Cookbook, 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:  
Yields: 13 Loaves


3 packets of dry yeast

⅓ cup melted shortening (Crisco or margarine

12 cups warm water (115º-120º F)

2 boxes of raisins (approximately 20 oz per box)

1½ cups sugar

1½ tbsp salt

30 cups of sifter all purpose flour (approximately 7½ lbs)

Directions:
Directions:
Mix the shortening, 10 cups of the water, raisins, salt and 1¼ cups of the sugar until the sugar is melted and the raisins are separated.

Mix 3 packets of dry yeast with two cups of the warm water and 3 tbsp of sugar - let stand for 5-7 minutes or until yeast has foamed covering the top of the container it is in.

Add the yeast mixture to the other mixture and stir with a wooden spoon.

Start adding the flour mixing well with each addition.

When dough becomes too thick to mix with the wooden spoon, mix by hand and knead into a firm, but not hard, dough; you will require as listed above, about 30 cups of sifted app-purpose flour.

When dough is smooth, cover with a clean linen dishtowel (cotton will do). Place in a warm place(80º-85ºF) location out of draft and let it rise until double in volume.

Bake loaves in 375º F oven for approximately 35-40 minutes until loaves are golden brown and hollow when gently tapped on underside (this is a real trick).

Number Of Servings:
Number Of Servings:
13 loaves
Preparation Time:
Preparation Time:
2hrs

 

 

 

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