August 15, 2008
This is Grandma's Belgium Raisin bread
Belgium Raisin Bread
5 lbs flour
1 Brick of yeast divided in 3 parts (or 3 dry yeast) use one part (or pkg) and dissolve in ½ cup of warm water, let sit.
4 cups Milk
1 cup Sugar
2 sticks of butter
8 eggs beaten (save a little yoke for top of loaves)
dash of salt
1 teaspoon vanilla
1 box of white raisins
Heat milk, sugar and butter add eggs (temper them first), vanilla and salt, then yeast mixture. Add a cup of flour at a time to milk mixture alternating with raisins until both have been added.
Depending on the type of flour and that days humidity you may not use all of the flour.
Let it rise once, punch down and divide into 5 loaves. Brush with leftover beaten egg yolk on top of each loaf. Bake at 350 degree F for about 50 to 55 minutes.
You can substitute 1 cup of white sugar with ½ cup white sugar and ½ cup of brown sugar.
To make 3 loaves make half of the recipe using 2 yeast pkgs.
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