Raisin Bread

This recipe is a variation of one found in the

Mennonite Treasury:

Ingredients:

2 well beaten eggs
1 cup warm milk
1 tsp salt
2 cups flour
2 Tbsp instant yeast
3 c raisins (rinsed with hot water)
½ tsp cinnamon
½ c melted butter
½ c sugar
flour to make a manageable dough
(about 2 more cups)

Method:
Mix in order given. Let rise until double in bulk. Shape into loaves ( 3 small or 2 large) cover, and rise again. For a shiny look, brush with mixture of 1 beaten egg and 2 Tbsp milk. Bake at 325F, 30 - 45 min., depending on size of pans. Remove from pans to cool.



RAISIN/APPLE BREAD

An updated version of old fashioned raisin bread – idea I gleaned from “Cobs Bread." Obviously don't have that recipe, but this is a wild guess. Served it to our guests from Ontario this morning and they are hoping to find it on this blog. =)
Peel and chop 2 granny smith apples. Cook with 1Tbsp butter, a few Tbsp white sugar and 1 tsp cinnamon until soft (about5 – 10 min) Use above recipe, divided into three parts.

(Two apple recipe is for one loaf. I did two plain loaves and one apple)
Roll out to about 12”x12” and spread with apple mixture. Roll up jelly roll fashion. Cover, rise, do eggwash, and bake at 325F about 35 min or until bottom and top are browned. Dust with icing sugar when cooled.