1 cup water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
3/4 cup warm milk (105º to 115ºF)
1 1/4 cups sugar
6 cups all-purpose flour (6 to 7 cups)
2 teaspoons salt
2 eggs, beaten at room temperature
1 1/4 cups margarine, softened
2 cups seedless raisins
Servings: 24
1. Measure 1/2 cup warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, milk, remaining sugar and 2 1/2 cups flour; beat until smooth. Cover; let rise until bubbly, about 1/2 hour.
2. Stir in eggs and raisins. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place, until doubled in size, about 40 minutes.
3. Punch dough down. Turn out onto lightly floured board. Divide dough in half. Roll each half into a 12- × 8-inch rectangle. Shape into loaves. Place in 2 greased 9 × 5 × 3-inch loaf pans. Cover; let rise in warm, draft-free place, until doubled in size, about 45 to 60 minutes.
4. Bake at 350ºF about 45 minutes, or until done. Remove from pans and cool on wire racks.
Yield: 2 Loaves
Baking Time: 45 minutes
2 packages Fleischmann's® Active Dry Yeast
3/4 cup warm milk (105º to 115ºF)
1 1/4 cups sugar
6 cups all-purpose flour (6 to 7 cups)
2 teaspoons salt
2 eggs, beaten at room temperature
1 1/4 cups margarine, softened
2 cups seedless raisins
Servings: 24
1. Measure 1/2 cup warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, milk, remaining sugar and 2 1/2 cups flour; beat until smooth. Cover; let rise until bubbly, about 1/2 hour.
2. Stir in eggs and raisins. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place, until doubled in size, about 40 minutes.
3. Punch dough down. Turn out onto lightly floured board. Divide dough in half. Roll each half into a 12- × 8-inch rectangle. Shape into loaves. Place in 2 greased 9 × 5 × 3-inch loaf pans. Cover; let rise in warm, draft-free place, until doubled in size, about 45 to 60 minutes.
4. Bake at 350ºF about 45 minutes, or until done. Remove from pans and cool on wire racks.
Yield: 2 Loaves
Baking Time: 45 minutes
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