Batterway Raisin Bread
Yield: 2 loaves
  • 7 cups bread flour
  • ⅔ cup sugar
  • 2 tsp salt
  • 1 tsp ginger
  • 6 TBSP shortening, soft
  • 2½ cups water
  • 2 packages (4½ tsp) RED STAR Active Dry Yeast
  • 2 eggs, large
  • 1 cup raisins
  1. Have water at 110°-115°F and all other ingredients at room temperature.

  2. Measure the first 5 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the eggs and ½ the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the ingredients and beat again with a spoon until smooth...1 to 1½ minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled...30 to 40 minutes. Meanwhile grease two 5x9- OR 4½ x 8½ -inch loaf pans.

  3. Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pans. Tap pans on table to settle the batter. Let rise only until edges of batter come to within 1-inch of tops of large pans or reach top of smaller pans...about 30 minutes. Bake 40 to 50 minutes or until well browned on sides and tops, in preheated 375°F oven. Remove from pans and cool on racks. Brush with butter for softer crusts.

  4. *You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

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