|This is a photo of my Grandma, Pops and Mom.|
This is how I see them in my memories of childhood.
I have many good memories of my Grandma, so I was excited when the Sunday Supper Crew asked us to celebrate National Grandparent Day by preparing a dish from a recipe of your Grandparent's. I remember fondly my Grandma's kitchen and the good food it provided. Mom always said I reminded her of her mother because Grandma, too, loved being in the kitchen and hummed as she worked as I do.
It was a toss up for me between Blueberry Pie and Raisin Bread. I finally settled on the Raisin Bread because that is where my fondest memory lies. You know how it is with recipes from Grandma...there is really not one....she would just tell you what to do with a handful of this and a pinch of that....no exact measurements...so I winged it and have tried different ways until I ended up with this recipe that, while not quite up to Grandma's, is still pretty good.
Start by soaking your raisins in the rum.
Heat the milk, butter, and egg yolks.
When the dough is soft and no longer tacky, form into a ball and let rise.
After the first rise, form into 3 loaves and let rise again.
Bake for 25-30 Minutes at 375*
1 c. Milk
3 Egg Yolks
1/4 c. Butter
Zest and Juice of Half an Orange
1 pkg. Yeast
3-5 c. Bread Flour
1/2 c. Sugar
Pinch of Salt
1 c. Raisins
1/2 c. Rum, if desired
Soak raisins in rum in a small bowl.
In a small pan over med low heat combine milk, yolks and butter. Heat to 105-110*.
While milk is heating place yeast, 3 cups of the flour, sugar, salt and orange zest in the bowl of a stand mixer fitted with the paddle attachment. Turn on very low to combine the dry ingredients. With the speed still set on low, add the milk mixture and the orange juice. Mix on low speed until incorporated. Turn to medium speed and continue to mix, adding flour, 1/4 c at a time until the dough comes together. The dough should be soft and moist but not sticky at this point. Add the raisins and rum and mix on low speed until combined. Switch to dough hook and knead on low speed, adding 1/4 c. flour at a time until the dough comes together in a ball. (I used about 4 1/4 c. flour total) Knead on medium speed for a few minutes. Turn out onto a lightly floured surface and knead by hand until the dough is soft and not tacky at all.
Spray the mixing bowl you had used with cooking spray and return the dough ball to it. Cover with a warm, damp towel and place in a warm, draft free area for 90 minutes. The dough will not quite double in size. Punch down dough and divide into three loaves. Place loaves on a baking sheet, cover with a warm, damp towel and allow to rise for another 90 minutes. Bake in a preheated 375* oven for 25-30 minutes. Print Recipe
Let's see what memories are being shared by the others around the table today.
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