Baked Good
Ingredients
- 3 packages dry yeast
- ¾ cup warm water (between 105 – 115 degrees Fahrenheit)
- 2 ⅔ cups warm water
- 1 cup brown sugar
- 1 tbsp cinnamon
- 1 tbsp salt
- 3 tbsp shortening
- 1 box of raisins; at least 1 cup
- 9-10 cups flour
Notes
Submitted by Dana Benson, director of communications in the Office of Communications and Community Outreach
“This was one of several recipes that my mother got from her mother-in-law, my Grandma Durbin. I don’t remember my grandmother making this bread, but my mother made it every year during the holidays for my sister and me to gift to our teachers, bus drivers and other school staff. This may have been what started my love of all things made with raisins!” — Dana
Directions
- Dissolve yeast in ¾ cup of water at 105 – 115 degrees Fahrenheit. Stir in the additional 2 ⅔ cup of warm water, sugar, salt, shortening, 5 cups of flour.
- Beat until smooth. Begin adding raisins. Mix in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Continue to knead in raisins.
- Place dough in greased bowl; turn greased side of bread up. Cover; let it rise in a warm place until double, about one hour. Dough is ready if impression remains when pressed.
- Punch down dough; divide in half. Roll each half into 18-x-9 inch rectangle. Roll up, beginning with short side. With side of hand, press each end to seal. Fold ends under loaf. Please seam side down in greased loaf pans. Brush loaves lightly with butter. Let rise until double, about one hour.
- Heat oven to 425 degrees Fahrenheit. Place loaves on low rack so that tops of pan are in center of oven. Pans should not touch each other or sides of oven.
- Bake 30 to 35 minutes or until deep golden brown, and loaves sound hollow when tapped. Remove from pans. Brush loaves with soft butter; cool on wire rack.
- Note: Three loaf pans, size 8 ½ x 4 ½ x 2 ½, can be used. Divide dough into three equal parts after punching down.
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