4 c Unbleached flour
1/4 c (scant) clover honey
1 1/2 ts Salt
2 pk Yeast
1/2 c Milk
1/2 c Water
4 tb Butter; softened
2 Eggs
1 ts Vanilla
2 -(up to)
4 c Dark; seedless raisins
1 Egg white
2 ts Water
Mix 1-1/4 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 3/4 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 25-30 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 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
