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Bushia's Raisin Bread Recipe

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This recipe for Bushia's Raisin Bread, by , is from The Malinowski Family Cookbook Project, 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!

Contributor:  
Contributor:  
Aline Tatro

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb mixed raisins
1/2 stick butter melted with 1 tablespoon crisco
juice from half an orange (3-4 tablespoons)
2 eggs plus 2 egg yolks
1 small can evaporated milk (5 1/3 ounces). Save small amount for top
1 tablespoon sugar plus1/4 cup warm water plus 2 bags yeast
2 teaspoons salt
1 teaspoon vanilla
2 lb flour (6 2/3 cups)
1 cup sugar

Directions:
Directions:
Wash raisins in warm water. Drain.
Heat milk and equal amount of water plus melted butter and crisco until warm.
Beat eggs and sugar.
Add milk mixture.
Add vanilla, orange juice and salt.
Proof the yeast: In a glass cup add sugar, warm water, and yeast. The yeast should bubble and grow. If not, start over with new yeast.
Sift flour. Add to eggs, sugar, and milk.
Add yeast. Beat with a wooden spoon until smooth.
Add raisins and beat in.
Grease loaf pans.
Let the bread rise in the bowl until doubled.
Divide dough into pans. Let rise again.

Number Of Servings:
Number Of Servings:
2 large loaves (9"x5"
Preparation Time:
Preparation Time:
See notes
Personal Notes:
Personal Notes:
Approximately 50 years ago, I watched Bushia make raisin bread, and wrote the instructions. I did not record baking time or temperature, but a basic bread bakes at 350 degrees for 40 - 45 minutes. Please check a cookbook for more info and tips.

 

 

 

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