Raisin Bread

Ingredients

2 packages active dry yeast
2 cups warm water
6 tablespoons brown sugar
1 tablespoon salt
1/4 cup Roberts Butter, melted and cooled
6 cups sifted flour
2 cups raisins
1/4 cup granulated sugar
2 teaspoons cinnamon

Preparation

Soften yeast in warm water; stir in brown sugar, salt and melted butter. Gradually add flour and raisins alternately; mix until well-blended. Knead dough until smooth and elastic, about 5 minutes. Place dough in a buttered bowl, cover and allow to rise in a warm place until double in bulk, about 1 hour. Punch down dough and knead 5 minutes. Divide dough into 2 balls; roll each ball into a 9 x 18 inch rectangle. Combine sugar and cinnamon; sprinkle each rectangle with half of the mixture. Roll up, beginning at short side. Press each end to seal; fold ends under loaf. Place each loaf in a buttered 9 x 5 x 3 inch loaf pan. Cover and allow to rise in a warm place until double in bulk. Bake at 400° for 30 to 35 minutes, or until loaves sound hollow when tapped lightly.

Recipe Contributed By: Mrs. William Horbach Templeton, Iowa

Yield: 2 loaves

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.