As promised in my previous post I am going to share a recipe from our family. This recipe comes from a family cookbook that cousin Natalie Toler Smigel put together a few years ago. She collected recipes from kith and kin and put together an amazing cookbook, which included old family photos. Family and friends who bought the cookbook have been enjoying many tasty recipes for years, especially from the desserts, candy, and dessert sections (which, by the way, take up one-half of the book).
The following recipe was written by Natalie and starts out:
"This is the original 'secret family recipe' as given to me by Grandma. She noted that she had read lately that yeast doesn't rise as well when dissolved in milk so she used warm water and added dry milk with the flour. Here are the directions as modified for our 'modern' kitchens."
Ollie Miner Seymour's Sweepstakes Prize Winning Raisin Bread
2 c. scalded sweet milk 8 c. sifted flour
2 pkgs yeast 1/4 c. shortening
3/4 c. sugar 3/4 tsp. salt
2 well-beaten eggs 1 c. raisins
"Dissolve yeast and 1/4 c. sugar in 1/2 c. warm water. Let set until it bubbles. Add 1 1/2 c. water (room temp.), 2/3 c. powdered milk, 1/4 c. shortening or butter (melted but not hot), 1/2 c. sugar and 1 c. raisins. Then add 4 c. flour (sifted) and 3/4 tsp salt. Add 2 eggs (beaten and at room temp.). Mix in 3 - 4 additional c. sifted flour and knead until smooth (about 5 minutes). Let raise until double in bulk. Punch it down and let it raise again. Punch down and divide into balls; let rest 10 minutes. Roll out and make into loaves. Place in greased pans. Let it double in size and bake in 350 degree oven for about 40 minutes. This is a rich, sweet dough and browns very easily. I [Glenna] have trouble keeping it from becoming too brown. Smaller loaves don't need to be baked as long." Natalie Smigel
So there you have it. The cat is once again out of the bag. If you bake this bread let me know how it turned out. I've never baked this bread, but will someday soon. I'm more used to making sourdough bread; which reminds me that I need to try and resuscitate my sourdough starter. I haven't fed it in some time during its hibernation in the refrigerator. I'll let you know how that turns out.
The following recipe was written by Natalie and starts out:
"This is the original 'secret family recipe' as given to me by Grandma. She noted that she had read lately that yeast doesn't rise as well when dissolved in milk so she used warm water and added dry milk with the flour. Here are the directions as modified for our 'modern' kitchens."
Ollie Miner Seymour's Sweepstakes Prize Winning Raisin Bread
2 c. scalded sweet milk 8 c. sifted flour
2 pkgs yeast 1/4 c. shortening
3/4 c. sugar 3/4 tsp. salt
2 well-beaten eggs 1 c. raisins
"Dissolve yeast and 1/4 c. sugar in 1/2 c. warm water. Let set until it bubbles. Add 1 1/2 c. water (room temp.), 2/3 c. powdered milk, 1/4 c. shortening or butter (melted but not hot), 1/2 c. sugar and 1 c. raisins. Then add 4 c. flour (sifted) and 3/4 tsp salt. Add 2 eggs (beaten and at room temp.). Mix in 3 - 4 additional c. sifted flour and knead until smooth (about 5 minutes). Let raise until double in bulk. Punch it down and let it raise again. Punch down and divide into balls; let rest 10 minutes. Roll out and make into loaves. Place in greased pans. Let it double in size and bake in 350 degree oven for about 40 minutes. This is a rich, sweet dough and browns very easily. I [Glenna] have trouble keeping it from becoming too brown. Smaller loaves don't need to be baked as long." Natalie Smigel
So there you have it. The cat is once again out of the bag. If you bake this bread let me know how it turned out. I've never baked this bread, but will someday soon. I'm more used to making sourdough bread; which reminds me that I need to try and resuscitate my sourdough starter. I haven't fed it in some time during its hibernation in the refrigerator. I'll let you know how that turns out.
Harry, let me know when you modify it for bread machine usage. ;-)
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