Ingredients
- 1 cup(1/4 L)milk
- 4 tablespoons butter
- 4 tablespoons sugar
- 1 tablespoon salt
- 1 package dry yeast
- 6 cups(840 g)white flour
- 3/4 cup(1 3/4 dL)raisins
- 3/4 cup(1 3/4 dL)chopped nuts
Directions
Bring 1 cup water to a boil, mix it with the milk, butter, sugar, and salt in a large bowl, and let cool to lukewarm. In a seperate container, measure 1/2 cup warm water, stir in the yeast, and let stand for 5 minutes to dissolve. Add the dissolved yeast and 3 cups flour to the first mixture and combine thoroughly. Add the raisins and the nuts. Work in enough of the remaining flour so that the dough is easy to handle. Turn out onto a lightly floured board, knead for a few minutes, and let rest for 10 minutes. Resume kneading until the dough is smooth and elastic. Put the dough in a buttered bowl, cover, let rise in a warm spot until double in bulk. Punch down and shape into two loaves. Place in buttered loaf pans, cover, let rise again until almost double in bulk. Preheat oven to 3785 degrees F.(190 C). Bake for 45-55 minutes. Remove from pans and cool on racks.
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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Raisin and Nut Bread