Raisin Bread
2 tbsp white sugar
2 envelopes dry yeast
1 1/4 cups molasses
2 beaten eggs
1 cup warm milk
1 1/4 tsp salt
1 tsp cinnamon
7-8 cups flour
2 cups raisins
3/4 cup melted butter
In a bowl, combine water and sugar; whisk in yeast. Let sit undisturbed in a warm place until it froths (10-15 minutes). Once yeast is ready, add molasses, eggs, milk, salt, cinnamon and four cups of flour; stir until very smooth. Mix in raisins and all but one cup of remaining flour. Knead until dough is smooth and elastic, adding reserved flour as needed. Cover with plastic wrap and keep warm for 60-90 minutes; punch down dough and let rest for 15 minutes. Grease 3 bread pans with cooking spray. Divide dough into three equal loaves and place in pans. Cover dough and set in warm place until dough rises to 1 1/2”-2” over top of bread pans (2 1/2-3 hours). Bake at 375°F about 35 minutes, until crust is dark and golden. To check doneness, take a loaf out of the pan, turn it upside down and knock on the bottom. If it sounds distinctly hollow, it’s done. Cool on wire racks.
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