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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.
Submitted by Tess M Jul 31, 2009
15 min 30 min 45 min

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