From the Kitchen of Barbara Pomije
1 c. white raisins
6 1/2 c. bread flour
2 pkgs. rapid rise yeast
1 1/2 c. sugar
Half handful salt
5 eggs yolks & 1 whole egg (save whites for other use)
1/2 lb. butter
2 c. whole milk
Grated orange rind plus juice of one small orange
1 T. vanilla
Soak raisins in water for about 20 minutes & drain. Mix 5� cups flour, yeast, sugar & salt together in large mixing bowl. In meantime, heat butter & milk to 125�. Beat eggs. Set aside
Gradually stir milk/ butter mixture, orange rind, juice & vanilla into dry ingredients. Mix in eggs slowly, mixing well so eggs do not curdle. You can change to dough hook and then add some or all of the rest of the reserved cup of flour. Dough should not be too gooey or too dry. (I usually use all the flour but no more).
Add in the reserved, drained raisins & knead a little more. Mixture should not be lumpy and start to be fairly elastic.
Spray large bowl with Pam or rub butter all over. Turn bread dough into prepared bowl; work a minute to get clumped raisins incorporated evenly. Let rest for about 35 minutes out of draft; slightly warm oven works well.
Punch dough down on board and work into a smooth shape for about a minute or so. Cut into 3 even loaves and place dough into buttered loaf pans. (Wilton or Baker�s Secret 5� x 9� loaf pan works well.) Let rise again for about 1� to 2� hours, till about doubled.
Bake at 325-350� for 30 minutes to start. A deeper pan may require 45 minutes. (My oven runs very hot so I found that 27-30 minutes at 325� is about right.) If desired you can brush an egg wash over top before baking. I do not since it tends to burn the crust too much. Let rest at room temperature for about 15 minutes before gently dumping out of pan. You may need to run a knife around edge to loosen first.
Makes 3 loaves. Recipe can be doubled for a big batch.
Enjoy!
Recipe Note: Mom (Blanche Grum) always used this recipe. She acquired it a long time ago from Helen Dlugosz whose friend Agnes made it. I adapted this recipe to use fast rising yeast. It still has all the great texture and good taste but requires half the rising time.