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.
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- 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
1Heat buttermilk to warm (not hot) and transfer to a large bowl. (Drop a few drops of milk on the INSIDE of the elbow--this is more sensitive to heat than your wrist, and has a better result.)
2Add yeast and sugar; stir. Add beaten eggs, melted cooled shortening, and raisins.
3Sift together flour, salt and baking soda, add in thirds to yeast and egg mixture, beating well after each addition.
4Knead on lightly floured board until dough is soft and elastic. Dough will "snap" when kneaded sufficiently. (200 strokes).
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.)
5Place dough on board, and let rest 15-20 minutes more. Grease a 12-cup Bundt pan with cooking spray. Coat the inside of the pan with wheat germ. (I put one tablespoon of wheat germ on opposite sides of the bottom of the pan, and then shifted the pan back and forth, until the wheat germ stuck to the sides, all the way to the rim.)
Shape dough into roll to fit pan. Cover and let rise until double in bulk.
6Bake at 375 F for 30-35 minutes. When bread is baked, it should sound "hollow" when tapped on, before removing from oven. Turn out on wire rack to cool.
7The larger sections of the Bundt bread, is considered to be two slices.
This is wonderful, when spread with butter or jam, while still warm.