Posted On: 01-01-2014










Chef John Cicarelli

Goodfellows Restaurant and Pub



1/2 cup warm water
2 packages active dry yeast
2 Cups milk – heat to scald
½ Cup butter
½ cup sugar
2 Teaspoons salt
2 Whole eggs, beaten
8 ½ Cups sifted flour (approx.)
11 Ounces raisins

1st  Rising: Until doubled in bulk
2nd Rising: Until double in bulk
10 Minutes resting time between risings.
Oven temperature: 350
Time: 40 Minutes or less
Yield: 2 Loaves


Measure warm water into large bowl. Sprinkle on the dry yeast and let stand until dissolved. Measure milk into a saucepan and heat to scald. Remove from heat and add butter, sugar and salt stirring to blend thoroughly. Cool to lukewarm. Stir beaten eggs into the softened yeast and add cooled milk mixture. Add half the flour and beat until batter is smooth. Gradually beat in the remaining flour with the raisins. Transfer to greased bowl, turning once to grease top surface. Cover with a clean cloth and place bowl in a warm spot to permit dough to double in bulk. Punch dough with fist, turn out on floured board, cover and let rest for 10 minutes. Kneed and shape into 2 loaves. Place into greased loaf pans and cover with cloth. Place in warm spot and let rise until almost double. Bake.




















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