This recipe uses a white bread straight dough as the base. When making raisin bread, you may use brown sugar instead of white. Grated orange or lemon rind may be added.
Soften yeast in warm water; let stand 5 minutes.
Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour.
Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. Turn on lightly floured surface; let rest about 5 minutes.
Knead until smooth and elastic. Place dough in a greased bowl; turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, about 1 hour.
Punch down, cover, and let rise again until almost doubled in bulk.
Turn on lightly floured surface. Divide dough in half; let rest 5 to 10 minutes.
Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubled, about 1 hour.
Bake in a 400 degree F (205 degrees C) oven for about 50 minutes.
Per Serving: 172 calories; protein 4.4g; carbohydrates 35.5g; fat 1.6g; cholesterol 1.6mg; sodium 252.7mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.