Recipes > Breads > Raisin Bread

Raisin Bread

Instructions

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.

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Source

The International Jewish Cook Book (1919).


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