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Ingredients
- 3/4 c Raisins
- 6 c Flour
- 1 Cake compressed yeast
- 1 1/2 ts Salt
- 1/4 c Molasses
- 2 tb Melted shortening
- 2 c Milk, scalded
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Directions
Yield: 6 Portionen
Combine milk, salt, shortening, and molasses. Cool until lukewarm. Add yeast to cooled milk. Allow to stand 5 minutes. Add raisins. Add flour, a little at a time, beating well after each addition, until dough is just stiff enough to knead on a lightly floured board. Knead until smooth and elastic. Cover with a warm, damp cloth, and allow to double in bulk. Knead down, allow to double in bulk again. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (425° F) about 45 minutes. Mrs. I.M., Denver, CO.
Weitere Informationen zur Kategorie Breads.
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