Lithuanian Raisin Bread
- 2 cups milk, scalded
- 2 packages active dry, or cake, yeast
- 3/4 cup sugar, divided into 1/2 and 1/4 cups
- 6 1/2 cups finely sifted flour
- 3 eggs
- 1 teaspoon salt
- 1 cup white raisins
- 1/2 cup butter, melted
- 1 egg yolk
- 1 1/2 tablespoon s water
Cool milk to lukewarm. Dissolve yeast, 1/4 cup of the sugar in milk. Add 3 cups flour; mix well. Cover; let rise in warm place until light, bubbly. Combine eggs, 1/2 cup sugar, salt, raisins and butter; beat well. Add to dough. Add remaining flour; knead well. Reserve to rise until double in bulk. Punch down. Shape into 2 loaves; place in bread pans. Allow to rise again. Brush top with glaze of 1 egg yolk combined with 1 1/2 tablespoon s water. Bake 50 minutes at 350�.