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home > recipes > breads > lithuanian raisin bread
2 cups milk, scalded 2 packages active dry, or cake, yeast 3/4 cup sugar, divided into 1/2 and 1/4 cups 6 1/2 cups finely sifted flour 3 eggs 1 teaspoon salt 1 cup white raisins 1/2 cup butter, melted 1 egg yolk 1 1/2 tablespoons water Cool milk to lukewarm. Dissolve yeast, 1/4 cup of the sugar in milk. Add 3 cups flour; mix well. Cover; let rise in warm place until light, bubbly. Combine eggs, 1/2 cup sugar, salt, raisins and butter; beat well. Add to dough. Add remaining flour; knead well. Reserve to rise until double in bulk. Punch down. Shape into 2 loaves; place in bread pans. Allow to rise again. Brush top with glaze of 1 egg yolk combined with 1 1/2 tablespoons water. Bake 50 minutes at 350°.

Lithuanian Raisin Bread


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keyword: lithuanian
keyword: raisin
keyword: bread
ethnicity: eastern european
recipes for breads
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(posted December 19, 2008)

2 cups
milk, scalded
2 packages active
dry, or cake, yeast
3/4 cup
sugar, divided into 1/2 and 1/4 cups
6 1/2 cups finely sifted
flour
3
eggs
1 teaspoon
salt
1 cup white raisins
1/2 cup
butter, melted
1
egg yolk
1 1/2 tablespoons water

Cool
milk to lukewarm. Dissolve
yeast, 1/4 cup of the sugar in milk. Add 3 cups flour; mix well. Cover; let rise in warm place until light, bubbly.

Combine
eggs, 1/2 cup sugar, salt, raisins and butter; beat well. Add to dough. Add remaining flour; knead well. Reserve to rise until double in bulk.

Punch down. Shape into 2 loaves; place in
bread pans. Allow to rise again. Brush top with glaze of 1 egg yolk combined with 1 1/2 tablespoons water. Bake 50 minutes at 350°.


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