Home baked raisin sandwich bread is the back-to-school recipe you need
Prep Time:
40 minutes
Cook Time:
40 minutes
Servings:
Ingredients
  • 2/3 cup milk, scalded
  • 1/2 cup (1 stick) butter or margarine
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/2 cup warm water (105-115f)
  • 2 (1/4-ounce) packages active dry yeast or 2 cakes yeast
  • 3 large eggs, beaten
  • 5 1/4 cup cups all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cup raisins
Directions
  1. Step 1: In a medium bowl, stir together 2/3 cup scalded milk, 1/2 cup butter, 1/3 cup sugar and 1 teaspoon salt. Set aside until lukewarm.
  2. Step 2: Pour 1/2 cup warm water into a separate large bowl. Sprinkle 2 packets yeast over water; stir to dissolve.
  3. Step 3: Add lukewarm milk mixture, 3 eggs, 2 1/2 cups of the flour and 1/4 teaspoon nutmeg. Beat until smooth.
  4. Step 4: Stir in 1 1/2 cup raisins and additional flour, about 2 cups, to make soft dough.
  5. Step 5: Turn out onto lightly floured board. Knead until smooth and elastic, about 8 minutes, adding additional flour as needed.
  6. Step 6: Place dough in greased bowl; turn to grease top. Cover with dish towel and let stand until double in size, about 45 minutes.
  7. Step 7: Punch dough down and turn out onto lightly floured work surface. Cover; let rest 10 minutes.
  8. Step 8: Divide dough in half; shape into loaves. Place each in greased 9- by 5-inch loaf pan. Cover; let rise until doubled in size, about 45 minutes.
  9. Step 9: Heat oven to 350F. Bake loaves until golden brown, 40 to 45 minutes. Remove from pans onto rack. Cool to room temperature.