Bread
2/3 C. hot water
1/2 C. sugar
1/2 tsp. salt
1/2 stick margarine, softened
1/2 C. warm water
2 pkgs. active dry yeast
3/4 C. flour
1 C. raisins
1 egg
Glaze
1 C. confectioner's sugar
1 TB. milk
1/4 tsp. vanilla extract
Mix 2/3 C. hot water, sugar, salt, and margerine together; let cool until lukewarm. Dissolve yeast 1/2 C. warm water. Combine together two water mixtures, then stir in egg, then flour, then raisins. Beat all until well-blended, about 2 minutes. Cover, and let rise in a warm place until more than doubled in size, about 50 minutes. Punch dough down and beat vigorously by hand about 75 strokes, then turn into a greased 1-1/2 quart casserole pan. Bake at 400 degrees Fahrenheit for 45 minutes or until golden on top. Let cool and turn onto a plate. Beat glaze ingredients together until smooth and shiny. Pour glaze over top of bread and let it drip down the sides.
Mary Febornia Julia Canduci Chiarello
2/3 C. hot water
1/2 C. sugar
1/2 tsp. salt
1/2 stick margarine, softened
1/2 C. warm water
2 pkgs. active dry yeast
3/4 C. flour
1 C. raisins
1 egg
Glaze
1 C. confectioner's sugar
1 TB. milk
1/4 tsp. vanilla extract
Mix 2/3 C. hot water, sugar, salt, and margerine together; let cool until lukewarm. Dissolve yeast 1/2 C. warm water. Combine together two water mixtures, then stir in egg, then flour, then raisins. Beat all until well-blended, about 2 minutes. Cover, and let rise in a warm place until more than doubled in size, about 50 minutes. Punch dough down and beat vigorously by hand about 75 strokes, then turn into a greased 1-1/2 quart casserole pan. Bake at 400 degrees Fahrenheit for 45 minutes or until golden on top. Let cool and turn onto a plate. Beat glaze ingredients together until smooth and shiny. Pour glaze over top of bread and let it drip down the sides.
Mary Febornia Julia Canduci Chiarello
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