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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caple Family Raisin Bread Recipe

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This recipe for Caple Family Raisin Bread is from Laurie's 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:  
5 lb Better for bread flour
2 T salt
2 15oz boxes of raisins
1 large can evaporated milk
5 large eggs
2 cans of water
1 1/2 C granulated sugar
1/4 C butter
3 pkgs Rapid Rise yeast
Directions:
Directions:
Set aside 1 C of bread flour, then put the rest of the flour, raisins, sugar, yeast and salt in a large bowl. Heat milk, water and butter to 125-130 degrees. Beat eggs thoroughly. When liquid ingredients have reached proper temperature add to flour mixture along with beaen eggs. Mix and turn out on floured surface, using the 1C of reserved flour, and knead for 10 mins. Let rest for 15 minutes. Separate dough into loaves and put in greased loaf pans and let rise to double in size~ about 1 1/2 to 2 hours. Bake at 325 for 40 minutes or until done. Optional to coat each loaf with butter to make crust soft after baking. Makes 6 large or 8 medium loaves.
Number Of Servings:
Number Of Servings:
6~8 loaves

 

 

 

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