Gret Menzies' Raisin Bread

Pre-Heat Oven to 350 degrees F

Ingredients

3 c. flour

4 tsp. baking powder

1 tsp. salt

1 c. sugar

1 c. seedless raisins

2 eggs

1 ¼ c. milk

½ tsp. nutmeg

½ tsp. cinnamon

3 tbsp. melted butter

Directions

1.      Soak raisins in boiling water for 15 minutes. Drain.

2.      Sift flour, salt, baking powder, sugar and spices. Add raisins.

3.      Beat eggs and milk lightly and add to flour mixture, stirring constantly.

4.      Distribute batter evenly into 2 well-greased loaf pans.

5.      Let stand 10 minutes.

6.      Pour 1 ½  tbsp. melted butter over each loaf.

Bake for 40-45 minutes. Cool in pans on wire rack for 5 minutes then turn out to cool completely.

Kay's Favorite Buttermilk Bread

Ingredients

6 teaspoons active dry yeast

3/4 cup warm water (110° to 115°)

3 cups warm buttermilk (110° to 115°)

3/4 cup butter, melted and cooled

1/4 cup honey

3 teaspoons salt

1/2 teaspoon baking soda

3/4 cup toasted wheat germ

9 to 10 cups all-purpose flour

Directions

1.     In a large bowl, dissolve yeast in warm water. Add buttermilk, butter, honey, salt, baking soda, wheat germ and 4 cups flour. Beat until smooth. Gradually stir in enough remaining flour to make a soft dough.

2.     Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3.     Punch dough down. Turn onto a floured surface; divide into thirds. Divide each portion into thirds; shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased 9x5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.

4.     Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each).

Note: Warmed buttermilk will appear curdled.

Nutritional Facts

One slice equals 183 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 275 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.