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Buttermilk Raisin Bread (D)
Source: Kristin Eschenheimer
Yield: 2 loaves

1 cup raisins
1-1/2 cups buttermilk
1 package active dry yeast
1/4 cup sugar
2 eggs
1 stick butter, melted
5 to 5-1/2 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon baking soda

Add the raisins to buttermilk in saucepan and heat until warm then cool until lukewarm. Add yeast and sugar; let stand 5 minutes or until yeast is dissolved.

Slightly beat eggs in large bowl. Add the melted butter and stir in buttermilk/yeast mixture. Stir together the dry ingredients and add by thirds to yeast mixture, beating well after each addition. Knead on floured board about 8-10 minutes then place in oiled bowl and brush with oil. Cover bowl with towel and let rise for an hour or more or until doubled.

Divide dough in half and let it rest for about 15 minutes before shaping into two loaves. Place in greased 8" loaf pans. Cover and let rise until doubled (about an hour) Bake at 400°F for 25 to 30 minutes.

Posted by Tsippi Jelingold

Nutritional Info Per Serving: 109 Calories (kcal); 7g Total Fat; (52% calories from fat); 2g Protein; 12g Carbohydrate; 40mg Cholesterol; 330mg Sodium