Prize Raisin Bread


  • 1 package (1/4 oz.) active dry yeast
  • 1-1/2 cups potato water*
  • 9-1/2 cups all-purpose flour, divided
  • 2 cups milk
  • 3 tablespoons granulated sugar
  • 1 tablespoons lard or butter
  • 1 tablespoon salt
  • 1 package (15 oz.) Sun-Maid Natural Raisins
  • Directions

    STIR yeast into potato water in a large mixing bowl. Let stand 10 minutes to dissolve.
    MIX in 3 cups flour, stirring well with a wooden spoon. (Or mix with paddle attachment of an electric mixer). Cover and let stand at room temperature overnight, or until risen.
    HEAT milk in a saucepan or microwave-able container, just until little bubbles break the surface; add sugar, lard or butter and salt. Cool to lukewarm.
    MIX milk with the yeast mixture. Gradually stir or beat in 6 cups flour to make a stiff dough, about 10 minutes.
    ADD raisins; knead on a lightly floured surface until dough is smooth and elastic. Place in a large, lightly oiled bowl. Cover and let rise at room temperature until doubled, about 1-1/2 hours.
    PREHEAT oven to 350°F.
    SHAPE into 3 loaves. Place in greased 9x5-inch loaf pans
    BAKE 1 hour or until golden brown and bread sounds hollow when tapped. Cool in pans 15 minutes; remove to a wire rack to cool completely. For a softer crust, brush tops with water and sprinkle lightly with granulated sugar.

    Makes 3 dozen.

    *Water used for boiling potatoes, cooled to lukewarm.