If a recipe says "untested"...

We want to post scans of all the original recipes so everyone in our family can enjoy them even if we haven't gotten around to testing each one in our modern kitchen. As we test each recipe, we will add our notes and photos to the recipes we do test and remove the note "untested" in the title. If you make one of the untested recipes, take a photo of the finished product and send us a note to let us know of your experience so we may include those in the recipes as well.

Friday, July 10, 2015

Raisin Nut Bread (untested)

This typewritten recipe is undated and has no attribution.

  • 1 package active yeast
  • 1/4 cup warm water
  • 1 1/2 cup milk, scalded
  • 1/3 cup sugar
  • 1/3 cup shortening
  • 1 1/2 teaspoons salt
  • 4 1/4 to 4 1/2 cups sifted all-purpose flour
  • 1 cup raisins
  • 1/2 cup chopped walnuts

  1. Soften yeast in warm water
  2. Combine milk, sugar, shortening, and salt
  3. Cool to lukewarm
  4. Add about 2 cups flour and beat well
  5. Add the softened yeast
  6. Stir in raisins and nuts
  7. Add enough of the remaining flour to make a moderately stiff dough
  8. Turn out onto a lightly floured surface and knead until smooth and satiny (about 5 to 8 minutes)
  9. Place in a greased bowl, turning once to grease surface of dough
  10. Cover
  11. Let rise in a warm place until double in bulk (about 2 hours)
  12. Divide dough in half
  13. Shape each half into a loaf and place in two lightly greased 9-inch by 5-inch by 3-inch loaf pans
  14. Cover and let rise in a warm place until double in bulk (about 1 hour and 15 minutes)
  15. Bake in moderate oven at 375°F for 25 to 30 minutes
  16. Remove loaves from pans
  17. While slightly warm, brush tops with confectioner's icing

Confectioner's Icing
  1. Slowly add 2 tablespoons milk to 1 cup sifted confectioner's sugar
  2. Stir until smooth

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