Raisin Batter Bread
Ingredients
4½ cups All Purpose Flour
2 envelopes Fleischmann’s Rapid Rise Yeast
2 teaspoons salt
2 teaspoons cinnamon
½ teaspoon cloves
½ teaspoon allspice
½ to 1 cup raisins
1½ cups water
¼ cup milk
½ cup sugar
3 tablespoons butter or margarine
Optional 2 eggs beaten
Method
1. Preheat oven to 375°.
2. Prepare and grease a 9 x 5 inch loaf pan.
3. Combine flour, salt, cinnamon, cloves, allspice, raisins and undissolved yeast in a large bowl.
4. Heat water, milk, sugar and butter until very warm (120° to 130° F).
5. Gradually add to flour mixture as you are mixing, scraping bowl occasionally. (Optional: eggs should be added herewith)
6. Pour batter into loaf pan.
7. Cover and let rise until double in bulk for approximately 1 hour.
8. Bake in preheated oven of 375°.
9. Bake for approximately 45 minutes or until done.
10. Remove from oven to cooling rack, allow to cool a few minutes.
11. Butter the top and remove from pan.
Raisin Batter Bread was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from a portion of a Whole Wheat Batter Bread recipe from the package of Fleischmann’s RapidRise Yeast, all that was altered, changed or added was the flour, sugar and spices.
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