Raisin Bread #4
by Tony van Roon
Makes 2 Loaves:
1 cup Very warm water or milk (about 125 °F.)
2 pkgs Fleishmann's Quick-Rise yeast
1/2 cup Dark brown sugar
3/4 tsp Salt
1/2 cup Butter (preferable salt-free)
6 cups All Purpose Flour
1 Small apple (apple pie type)
2 Large Eggs (room temperature)
1 cup Raisins (washed and dried)
1 cup Currents (washed and dried)
Put the flour in large bowl. Mix the salt, and yeast with the flour.
Cream the (softened) butter with the sugar, add the eggs.
Cut the apple in little pieces.
Add the creamed butter/sugar mixture to the flour. Add the warm water. Stirr in the currants, raisins, and the apple pieces.
Knead on a floured surface or countertop until smooth for about 10 minutes. Put the dough mixture in a lightly greased bowl, cover with plastic wrap and let rise for about 30 minutes on a warm draftfree spot or until double in bulk.
Punch the dough down, and lightly knead it again for about 1 minute. Devide in half. Roll each half in a rectangle to fit your bread pan. Place each half in a greased and floured loaf pan. Cover and let rise again until double in bulk, approx. 30 minutes.
Bake at 350 °F for 35 minutes or until done. Remove from pan and cool on wire rack. If you like more crust brush the top of the bread with a bit of warm water 5 minutes before baking time ends.
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