NOTE: A Blue Ribbon winner at county bake-offs.
Courtesy: Pastor Richard A. Miller
2 pkgs. or 4 T dry yeast
1 tsp sugar
1/2 c water at 110 to 115
6 egg whites, beaten (original calls for 3 eggs)
1/4 lb margarine, melted (1/2 stick)
2 c milk, scalded, then cooled
1 1/2 tsp salt
2 c raisins
2 tsp cinnamon
1 1/2 c sugar or 1 c maple syrup
10 c unbleached flour
powdered sugar and water for glaze
Put the yeast and the 1 teaspoon sugar into the warm water; stir and let stand for about 10 minutes. Beat into this mixture the eggs, butter or margarine, milk, salt, raisins, cinnamon and sugar. Then stir in 5 cups of flour. Mix and then add another 4 cups of flour. Now, knead in another cup of flour; knead until smooth This will take approximaely 10 minutes. Place the dough into an oiled bowl and cover with a damp cloth or wax paper. Put in a warm place to rise until double, about 2 hours. Punch down dough and roll out to a 10x20" square, to let the bubbles out. Now divide dough into fourths for four 8 1/2x4 1/2x2 1/2" baking pans or into thirds for three 5x9x2 1/2" baking pans. Roll up each section and tuck ends in. Place into lightly-greased baking pans. Let rise for 1 more hour. DO NOT preheat oven. Put pans into cold oven, then set temperature at 400 and bake for 15 minutes. Then turn down temperature to 375 and bake for an aditional 20 minutes. Remove breads from pans and cool. Frost with a glaze of powdered sugar and water. Makes 4 loaves.
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Lisa
IBS-C, pain predominant
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Country Parson Raisin Bread
