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Grandma's Raisin Bread
This firm white bread makes great French toast.
2 large loaves
1 hour, 45 minutes
2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
1/4 cup warm water (100° to 110°F)
2 cups milk
1/2 cup sugar
6 tablespoons butter OR margarine
1 teaspoon salt
7-1/2 to 8 cups all-purpose flour, divided
1 cup raisins
Dissolve yeast in warm water; set aside.
Heat milk in a small saucepan until very warm (120° to 130°F). Stir in sugar, butter and salt; pour into a large mixing bowl and cool to lukewarm. Add 3-1/2 cups flour, yeast mixture and eggs; beat with mixer at medium speed until smooth. Stir in raisins, if desired, and enough remaining flour to make a soft dough.
Knead on lightly floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in warm draft-free place until doubled in size, about 1 hour.
Punch down dough; divide in half and shape into two 9 x 5-inch loaves. Place loaves in greased 9 x 5-inch loaf pans; cover and let rise until doubled in size, about 45 minutes.
Bake at 375°F for 35 minutes or until loaves sound hollow when tapped. Remove from pans and cool on wire rack.
TIPS: This bread is extra tasty buttered and toasted for breakfast. Try it without raisins; it makes a fabulous grilled cheese sandwich!