Recipe - Honey-Raisin Bread

4 cup Unbleached flour
One fourth cup (scant) clover honey
1 One half teaspoon Salt
2 pack Yeast
One half cup Milk
One half cup Water
4 tablespoon Butter; softened
2 Eggs
1 teaspoon Vanilla
2 (up to)
4 cup Dark; seedless raisins
1 Egg white
2 teaspoon Water

Mix 1One fourth cups flour with salt and undissolved yeast in large electric
mixer bowl. Heat milk, water and butter until just warm enough to melt
butter; add honey. Slowly stir into dry mixture; beat on medium speed 2
minutes. Beat in eggs, one at a time; add vanilla and Three fourths cup flour. Beat
at high speed 2 minutes. By hand, stir in raisins and remaining flour. Turn
onto lightly floured surface; knead 5 minutes. Put dough into greased bowl;
turn, cover and allow to rise until double, about 1 hour. Punch down; let
rest 5 minutes, covered. Divide dough in half; form into 2 loaves. Put in
greased loaf pans; cover, let rise 25 minutes. Make egg wash of 1 egg white
mixed with 2 tea spoons water. Brush gently over tops of loaves to give
professional, glazed look. Bake at 375 for 2530 minutes. Remove from pan
and brush with butter, if desired. Cool on wire racks.

MRS DAVID HENDERSON (GRACE)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.