Carl Henry and Jean Yablon have been volunteering at Miriam’s Kitchen in Washington, D.C., for several years. As part of the group of volunteers who specialize in baking fresh muffins, desserts and breads for the Kitchen, they have adapted a recipe for raisin bread that is a big hit when it is used to make French toast. They hope you enjoy it, too.
Raisin Bread
Yield: 3 Loaves
Ingredients:
2 packages active dry yeast
¼ c. sugar
1 T. salt
½ c. warm water
1½ c. warm milk
3 eggs
¼ c. soft butter (or oil)
Approximately 7 c. flour
2 c. raisins
- In the order in which they are listed, add the first three ingredients and half of the flour to the mixing bowl and combine, using a paddle mixer attachment at low speed.
- Add the liquids and mix at low speed until smooth.
- Change the paddle attachment to a dough hook and add the remaining flour and the raisins. Mix at low speed. After about 3 minutes of mixing, stop the mixer and scrape down the dough and flour to ensure good mixing. You may need to do this several times. Adjust for proper consistency by adding a little additional flour or water as necessary.
- After 10 minutes of mixing, turn out into a large bowl that has been lightly sprayed with oil. Cover with plastic wrap.
- When the dough has doubled, or nearly doubled, in bulk, divide it into 3 equal portions, form it into loaves, and place in oiled bread pans. Spray oil on the tops of the loaves and cover with plastic wrap. Place the pans on cookie sheets or on a rack in a warm location.
- Preheat oven to 350 F.
- When the loaves have almost doubled in bulk, bake 35 to 40 minutes. Check the color after 20 minutes and rotate tray. Bread is done when the internal temperature reaches 190 F.
- When the loaves are done, remove them from the pans and allow them to cool on cookie sheets or on a rack.
- Store at room temperature temporarily or freeze for longer storage.
*Note that it is important to keep the liquid ingredients at 115F to ensure a rapid rise. Check with a thermometer, because a temperature that is too high can kill the yeast.
