This is the dough after the first rising. Then, into the pans...
It turned out quite yummy, if I do say so myself. I tried to make it into cinnamon swirl, but didn't add enough cinnamon - you can barely make out the swirl!
I just used the recipe from my 60s edition of the Betty Crocker Cookbook, using dry milk and water instead of regular milk. Oh, and after checking another bread book I have, I soaked the raisins for about 10-15 minutes before adding them (I used that water in the bread.)
3 comments:
Looks delish!
I would love to have this recipe to post on Idaho Preppers--I love that you used food storage supplies (powdered milk) to make it, and if all the other ingredients are storable, it would be great to put in the "Now I have the storage items, what do I do with them" category. Love the picture at the top of your blog--it's a perfect picture of Idaho at the moment... :)
The recipe is from the Betty Crock Cookbook: Rich Egg Bread. Don't know if it's suitable for a food storage recipe because of the eggs. But I remember my mother making raisin bread and I believe she just used her regular white bread recipe and added raisins. I'll have to ask her...
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