Raisin Bread
This tasty Raisin bread from Lithuania would be a wonderful addition to the Easter meal. Or make it during the Easter season, to continue the feasting for the 50 days of Easter.
2 cups milk, scalded
2 packages active dry, or cake, yeast
3/4 cup sugar, divided
6 1/2 cups sifted all-purpose flour
3 eggs
1 teaspoon salt
1 cup white raisins
1/2 cup butter, melted
1 egg yolk
1 1/2 tablespoons water
Cool milk to lukewarm. Dissolve yeast, 1/4 cup sugar in milk. Add 3 cups flour; mix well. Cover; let rise in warm place until light, bubbly.
Combine eggs, 1/2 cup sugar, salt, raisins and butter; beat well. Add to dough. Add remaining flour; knead well. Reserve to rise until double in bulk.
Punch down. Shape into 2 loaves; place in bread pans. Allow to rise again. Brush top with glaze of 1 egg yolk combined with 1 1/2 tablespoons water.
Bake 50 minutes at 350°.
Yield, 2 loaves
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
I hope everyone has a wonderful weekend,
Live, laugh, love and be safe.
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