Easy Raisin Casserole Bread Recipe
Ingredients
| Milk | 1 Cup (16 tbs), scalded | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Margarine | 1/4 Cup (16 tbs) | |
| Warm water | 1/2 Cup (16 tbs) | |
| Yeast package | 2 | |
| Egg | 1 , beaten | |
| Unsifted flour | 4 1/2 Cup (16 tbs) | |
| Seedless raisins | 1 Cup (16 tbs) |
Directions
Mix the milk, sugar, salt and margarine and cool to lukewarm.
Pour the water into a large, warm bowl.
Add the yeast and stir until dissolved.
Stir in the milk mixture, egg and 3 cups flour and beat until smooth.
Stir in enough remaining flour to make a stiff dough.
Cover and let rise in a warm place, free from draft, for about 1 hour or until doubled in bulk.
Stir down.
Stir in the raisins and turn into 2 greased 1-quart casseroles.
Bake in 350-degree oven for 40 to 45 minutes or until done.
Pour the water into a large, warm bowl.
Add the yeast and stir until dissolved.
Stir in the milk mixture, egg and 3 cups flour and beat until smooth.
Stir in enough remaining flour to make a stiff dough.
Cover and let rise in a warm place, free from draft, for about 1 hour or until doubled in bulk.
Stir down.
Stir in the raisins and turn into 2 greased 1-quart casseroles.
Bake in 350-degree oven for 40 to 45 minutes or until done.
Chef
