Recipes > Breads > Raisin Bread

Raisin Bread


Make dough as directed for Butterbarches, using one-quarter cup of raisins and omitting the lemon and egg. Form in loaves, fill well-greased pans half full; cover and let rise until light; about one hour. Glaze with egg diluted with water, and bake forty-five minutes.


Print recipe/article only


The International Jewish Cook Book (1919).

comments powered by Disqus