Grandmother's Raisin Bread
Christmas is one of those times when everyone breaks out those family-favorite recipes. For some, there are too many recipes to count, but in my family, there's just one: raisin bread.
My family is fairly German, so I think it might have some connection to the northern European tradition of baking Christstollen or Kerststol during the Christmas season. Or maybe, like sauerkraut on Thanksgiving, it's a Baltimore tradition. Or perhaps it was clipped from an ancient issue of Good Housekeeping long ago. I don't even know to which grandmother the recipe's name refers. The recipe has been photocopied enough times to give it typographic cancer, and at this point it's practically impossible to pinpoint its origins.
No matter where it came from, it has long been my absolute most favorite thing about the winter season, even more than opening presents. My father would make a batch in the days leading up to Christmas, and it always lasted for weeks after. There would be enough loaves to stock a bakery display, and we handed them out to family and friends who I am certain appreciated the bread more than the accompanying gifts. The bread was by far the highlight of winter.
So this year, I would like to give a gift of sorts to the internet. Here in its current form is the official recipe for "Grandmother's Raisin Bread:"
- 5 lb. bag of flour
- 3 cups of sugar
- 1 box of raisins
- 6 eggs
- 1/2 lb. of margerine
- 4 tablespoons crisco
- 4 cakes yeast
- 1 medium bottle of lemon extract
- 1 teaspoon of salt
- enough water to mix
BEFORE YOU BEGIN
- Melt margerine and crisco over slow flame (let cool.)
- Soak raisins in a bowl of warm water
- Soak yeast cakes in bowl of warm water. 1 cup water
- Beat the 6 eggs in a small bowl.
Sift flour into a large baking pan or bowl. Make a hole in the center of the flour. Pour sugar around the top of the flour, then place the soaked raisins on the top raisin water also of the sugar. Add cooled margerine and crisco mixture into the center of the pan. Put the beaten eggs into the center also. Pour the bottle of lemon extract into the center and lastly, add the soaked yeast mixture — water and all.
Mix all the ingredients together by folding toward the center of the pan. Add water (about 1 1/2 cups water) until the mixture becomes like pie dough consistency. Kneed and work dough for approximately 5 minutes.
Grease and flour 5 bread pans and divide the dough into the 5 pans. Put ina warm place to raise overnight. Put finger in center, make a hole. Cover pans with large towel.
Bake in preheated oven at 350° for 45 minutes. Test as you would a cake.
After bread is cooled, remove from pans. You can either spread tops with margerine or drizzle with glaze while warm.
Yield 5 loaves
Divide recipe in half for less loaves
Comments
This is wonderful! The recipe has been through so much (folded, ripped, stained) and still exists - that means the bread MUST be good.
I'd love to try it if you have any extra - or just a slice would work.
Hmmm...now I need to bug my grandma about her fudge recipe!
Nothing like divulging family secrets on your blog. I hope I don't get in trouble, haha!