1 package active dry
yeast
1 cup warm milk (105°F
to 115°F)
4 to 4
1
⁄
2
cups all-purpose
flour
1 cup raisins
1
⁄
4
cup sugar
1 teaspoon salt
1 teaspoon grated lemon
peel
1
⁄
2
cup vegetable oil
1
⁄
2
cup butter or
margarine, melted
4 egg yolks, beaten
1 egg white
1 tablespoon water
Dissolve yeast in warm milk. Set aside.
Place 3 cups flour, raisins, sugar, salt, and lemon
peel in mixing bowl. Attach bowl and dough hook
to mixer. Turn to Speed 2 and mix about 15
seconds. Continuing on Speed 2, gradually add
milk mixture, oil, butter, and egg yolks to flour
mixture and mix about 1 minute. Continuing on
Speed 2, add remaining flour,
1
⁄2 cup at a time, until
dough clings to hook and cleans sides of bowl.
Knead on Speed 2 about 2 minutes longer.
(Note: Dough may not form a ball on the hook.
However, as long as there is contact between dough
and hook, kneading will be accomplished. Do not
add more than the maximum amount of flour
specified or loaf will be dry.)
Place dough in a greased bowl, turning to grease
top. Cover. Let rise in warm place, free from draft,
about 1 hour, or until doubled in bulk.
Punch dough down and shape into a ball. Place in
a greased and floured 1
1
⁄2-quart baking dish. Let
rise in warm place, free from draft, about 1 hour, or
until doubled in bulk.
Cut 2 slashes with a sharp knife in a cross pattern
on top of loaf. Beat egg white and water in small
bowl and brush lightly on top of loaf. Bake at
350°F for 55 to 60 minutes. Remove from baking
dish immediately and cool on wire rack.
Yield: 12 servings (12 slices per loaf).
Per serving: About 351 cal, 7 g pro, 47 g carb,
15 g fat, 83 mg chol, 253 mg sod.
VARIATION
Lemony Raisin Focaccia
Prepare dough as directed above. After shaping
into a ball, place dough on lightly greased baking
sheet and flatten to 2 inches thick. Let rise and
bake as directed above.
a~b
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LEMONY RAISIN BREAD
81
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