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Raisin Bread

Submitted by Aletha Mullally, North Rustico

11/2 cups milk
11/2 cups water
1 Tbsp. salt
1 large Tbsp. shortening
1/2 cup brown sugar
1/2 cup molasses
2 pkg. dry yeast
1 egg (beaten)
1 lb. sticky raisins
1/2 cup warm water
1/2 tsp. sugar
8 to 10 cups flour
11/2 tsp. cinnamon

Scald and cool the first six ingredients. Add beaten egg and 1 lb. sticky raisins. Dissolve 2 pkg. yeast in warm water and sugar. Let this set for 10 minutes. Place the 8 to 10 cups flour and cinnamon in a large bowl. Add all other ingredients and knead well. Let rise to double, knead and place in pans. Let rise again and bake in moderate oven, until nicely brown.

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