Graham Loaf with Raisins Galore
- 1 1/4 yeast cakes
- 1/2 cup water
- 3/4 cup milk
- 2 tsps shortening, melted
- 2 Tbsps molasses
- 2 1/2 cups graham flour
- 2 1/4 cups flour
- 1 tsp salt
- 2 ounces seedless raisins
Dissolve the yeast cakes in the half cup of tepid water. Add milk, melted shortening, salt and molasses. Mix with the flour until it forms a soft dough, just enough to handle without sticking. Knead until the dough is stretchy and smooth.
Grease, cover and allow to rise up in a warm location until double in bulk. Knead again and work in the lightly dredged raisins which have been soaked in and absorbed a half cup of water. Shape into a loaf. Place in a greased pan and again allow to rise up double.
Bake the loaf for about an hour in a oven heated to 350F at 350°F, raising the temperature to 375°F and dropping again to 350°F for the last 20 minutes of baking.
Grease, cover and allow to rise up in a warm location until double in bulk. Knead again and work in the lightly dredged raisins which have been soaked in and absorbed a half cup of water. Shape into a loaf. Place in a greased pan and again allow to rise up double.
Bake the loaf for about an hour in a oven heated to 350F at 350°F, raising the temperature to 375°F and dropping again to 350°F for the last 20 minutes of baking.
Submitted by Jul 31, 2009
15 min 30 min 45 min
15 min 30 min 45 min