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Raisin Bread

ID: 915 Bread/Rolls

Yield/Servings: 1 loaf

Ingredients:

3 tbs. butter
1 cup sugar
3 eggs
3/4 cup raisins
1 tbs. grated lemon rind
3 cups flour 3 tsp. baking powder
1 tsp. salt
1/4 tsp. mace
1/2 tsp. lemon extract
1/2 tsp. vanilla
1 cup milk

Instructions:
Cream butter and sugar; add eggs one at a time, beating well after each addition; stir in raisins and lemon rind. Mix and sift dry ingredients. Combine lemon extract, vanilla and milk; alternating with dry ingredients, add to raisin mixture. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350 degree for 45-50 minutes. Makes 1 loaf.

Comments: I found this to have too much lemon and not enough raisins. Try cutting back on lemon, and increase the amount of raisins.

Submitted by:
Beth Merriman
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Raisin Bread
ID: 915 Bread/Rolls
	Yield/Servings: 1 loaf

Ingredients:
3 tbs. butter 1 cup sugar 3 eggs 3/4 cup raisins 1 tbs. grated lemon rind 3 cups flour	3 tsp. baking powder 1 tsp. salt 1/4 tsp. mace 1/2 tsp. lemon extract 1/2 tsp. vanilla 1 cup milk

Instructions: Cream butter and sugar; add eggs one at a time, beating well after each addition; stir in raisins and lemon rind. Mix and sift dry ingredients. Combine lemon extract, vanilla and milk; alternating with dry ingredients, add to raisin mixture. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350 degree for 45-50 minutes. Makes 1 loaf. Comments: I found this to have too much lemon and not enough raisins. Try cutting back on lemon, and increase the amount of raisins.

Submitted by: Beth Merriman USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.