Buttermilk Raisin Bread
The first time I served it, everyone thought it was cake--they were on a diet, and didn't want to "spoil their efforts."
When they found out it was bread, the "diet" went out the window, and the bread "disappeared" within an hour.
- 1 1/2 c buttermilk
- 1 pkg dry yeast
- 1/4 c. white sugar
- 2 eggs, beaten
- 1/2 c. shortening, melted
- 1 c. seedless raisins
- 5-5 1/2 cups sifted all purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 2 tbsp. wheat germ
Place dough in greased bowl, brush with soft shortening, cover with tea towel, and let rise until double in bulk. (I used a Pyrex glass bowl--not plastic. It has a better result.)
Shape dough into roll to fit pan. Cover and let rise until double in bulk.
This is wonderful, when spread with butter or jam, while still warm.