Recipes

Raisin Casserole Bread

February 11, 2021  Online Recipe Guide Avatar
Description This is from the archives of my grandmother, Ethel Eynard.  Jefferson City, MO.  1955.
Ingredients
At a glance
Course
Desserts
Breads
Difficulty
Medium Difficulty
Source
Generations – My Family Cookbook
Makes
1 loaf
2/3 C. hot water
1/2 C. sugar
1 1/2 tsp. salt
1/4 C. shortening
1/2 C. very warm water
2 pkg. yeast
1 egg, beaten
3 1/4 C. sifted flour
1 C. seedless grapes
Methods/steps
Mix together hot water, sugar, salt, shortening; cool to lukewarm.  Measure 1/2 C. very warm water into mixing bowl.  Sprinkle in yeast; stir until dissolved.  Stir in lukewarm water mixture.  Add egg, flour and raisins.  Stir until well blended, about 2 minutes.  Let rise in warm place, free from drafts, about 50 minutes or until more than doubled in bulk.  Stir down.  Beat vigorously about 1/2 minute.  Turn into greased 1 1/2 quart casserole.  Bake immediately, uncovered in a hot oven at 400 degrees about 45 minutes.  While warm spread with powdered sugar glaze if desired.

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