GRANDMA'S RAISIN BREAD : 1 c. milk 1/4 lb. Stir together, and when it has doubled or tripled in volume, you’re good to go. While everyday Irish bread is made with baking soda and whole wheat flour, ours has just a touch of whole wheat; adds yeast to the leavening, and begins with an overnight starter, which improves flavor, texture, and keeping qualities. Place raisins and 2 cups water in sauce pan and bring to boil for five minutes. https://melissaknorris.com/vintage-recipe-grandmothers-date-bread-recipe Pour warm milk in bowl. Place the dough in a greased bowl. will be good to start baking again and have my brother help me so he can learn too. If desired, to make bread a little richer, work in 2 tablespoons butter and 1 egg. Or toasted with eggs and bacon for a perfect breakfast. She would always be baking something, and I was her official taste-tester. Hi Amelia! 1 place raisins and 2 cups water in sauce pan and bring to boil for five minutes. Set in a warm place until the dough has doubled in bulk. Mix well. Roll the dough into a rectangle. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Recipe is great as is or add some cream cheese frosting. Let the yeast proof until it bubbles for … I made lots of it when the kids were younger, but not in a while. In a stand mixer add the warm water, sugar, salt and yeast. Grandma's Raisin Bread makes wonderful toast! Knead for an additional 6-8 minutes. Stir in enough remaining flour to form a soft dough. Mix with mixer or by hand with flour and etc. In a large bowl, dissolve yeast in warm water. Thanks so much for your comment. I decided I’d better practice, before I leave for Indiana, so neither one of us is disappointed. Thanks for your comment. Good luck to you and your brother. Begin to knead the dough, until the raisins are evenly disbursed. Also, in the top, it says to take dough out of bowl, knead and add raisins before rising. You’ve made my day! Thank you again and the most joyous holiday to you!! The raisins need to be dry when you begin to knead them into the dough. Add 1/2 cup of flour at a time to equal 2 cups total of additional flour. butter 1 tsp. Somehow, I grew up taking much of the food we ate for granted. Marion Webber, former owner and operator of Haskill’s Greenhouses began the family owned business in 1986 in St. Clair, MI. But I felt I wanted to share my grandma’s raisin cake recipe with you all. Stir in eggs, mashed potatoes, raisins, and enough remaining flour to make soft dough. Add remaining water, sugar, salt, butter, and 2 cups flour; blend well. But, it is one that has been in my family for many years and is enjoyed by all. can’t waite to get there and try. Near the end of the first knead, add the raisins, and knead for an additional 5 minutes or until raisins are mixed throughout the dough. At this point, the dough may have formed into a ball or just may be sticking a bit to the bottom of the bowl. I usually put mine in the oven with the light on. Add the butter in pieces to melt quickly. Hope your chalka turned out as you’d hoped. Cut or tear your bread into bite size cubes, about 1 inch square, and pile in the baking dish. My original recipe says to add 1 cup sugar and 1 1/2 teaspoons salt to the eggs and whisk until combined. In the bowl of your mixer, stir together 2 cups flour, the milk mixture, and the reconstituted yeast mixture. salt and nutmeg 3 c. flour. Cover with a kitchen towel. Ok, so this may not be the most healthy recipe for you. DIRECTIONS. (If you let your dough rise in the oven, be sure to remove the loaves before heating up the oven.) Using your mixer's dough hook at slow speed, add the remaining flour ½ cup at a time. Sprinkle the raisins on top, and fold into thirds. View All Start Slideshow. My grandmother's famous recipe. 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