seasonsandsuppers
Classic Raisin Bread
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Combine 2 cups of flour, sugar, salt and Instant Yeast (see recipe if using active dry yeast).
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Plump raisins in hot water.
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Add lukewarm or scalded and cooled milk.
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Add melted butter.
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Add egg.
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Add additional flour as needed. Dough should wrap the hook and clean the bowl.
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Drain raisins.
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Add a bit of flour to the raisins and mix into dough.
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Remove dough and form into ball.
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Set dough to rise until doubled.
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Pat dough into rectangle.
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Form into loaf and place in pan to rise until doubled. Bake.
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Seasons & Suppers
Food blogger at Seasons and Suppers
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