Serves: 2
Total Calories: 1,814
Combine starter and raisins let expand 8 to 12 hours. (Use a larger container as the raisins may cause it to expand more than usual.) Stir occasionally. Combine milk and 1/4 cup butter in a small saucepan heat just to melt butter. Dissolve yeast in warm water let set until foamy, 5 to 10 minutes. Add 1/3 cup sugar and salt to milk mixture and stir to cool slightly add eggs and beat well. Add 2 cups flour, yeast and starter beat well. Add remaining flour to make a stiff dough. On a lightly-floured surface, knead until smooth and elastic. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Shape into two loaves and place in greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. Cover and let rise in a warm place, free from drafts, until doubled. Slash tops with a sharp knife, if desired. Brush with melted butter and sprinkle with a mixture of 2 tablespoons sugar and cinnamon. Bake in a preheated 350° F oven for 40 minutes or until golden brown and bread sounds hollow when tapped.
This Sourdough Raisin Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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