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RAISIN BREAD 2 Recipe

Ingredients
  • 2/3 cup milk
  • 1/3 cup sugar
  • 1 teaspoon Salt
  • 1/2 cup vegetable oil
  • 1/2 cup warm water (105-115) degrees
  • 2 packages dry yeast
  • 3 well beaten eggs
  • 1/4 teaspoon nutmeg
  • 5 1/4 cups unsifted flour
  • 1 1/2 cups seedless raisins
Directions
Scald milk; add sugar, salt, and vegetable oil; cool to lukewarm. Measure warm water into large mixing bowl and add yeast, stirring until dissolved. Add lukewarm milk mixture, eggs, nutmeg, and half of the flour; beat until smooth. Add raisins and enough flour to make a soft dough ball. Turn onto lightly floured surface; knead until elastic, about 10 minutes. Place in a greased bowl, turning greased side up. Cover and let rise in warm place until doubled in size, about 1 hour, Punch down; let rise again until almost doubled in size, about 30 minutes. Punch down and turn onto lightly floured surface; divide in half. Cover, let rise in warm place, until doubled in bulk, about 45 minutes. Bake at 350 degrees for 40 to 45 minutes or until done.
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%3c/b%3e make sure the liquids are not too hot because high heat can harm the yeast.
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%3c/b%3e the prep time shown does not include rising
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