This recipe was found in Edith’s notes and translated by Mark Roliff, my brother.
The comments are Mark’s, not Edith’s
- Raisin Bread (3 loaves)
- 3 Packets yeast
- 9 C flour
- 1 T salt (?)
- 1/2 C sugar
- 1/2 C oil
- 3 Eggs
- 1 1/2 C raisins (can use more raisins)
- 1 1/2 C milk
- 1 1/2 C water
Mix all ingredients. Leave in refrigerator for about 2 hours. Form into loaves. Let rise until double. Bake at 400 degrees for one half hour. The recipe makes 3 loaves. It will scale up or down with no problem. If you make this right, 3 loaves will last one person about two days.
The Glaze:
It was a simple glaze. She started with a small amount of canned(evaporated) milk (about 1 tbsp). She added confectioner’s sugar and stirred it into a really heavy syrup – almost a paste. Too thick, add more milk. Too thin, add more sugar. She smeared it over the top of the hot bread, let it melt and run down the sides. When the bread cooled, the surface of the glaze dried, just like on a glazed donut.
Comments:
Edith never worried about the mixing sequence in one of these masterpieces, so just hammer this stuff together in any order.
Mind the eggs, though; she did not care if you found a string of egg white running through a loaf of bread. Give the eggs real hell with the other liquid ingredients before adding the dry stuff, and you’re home free. Oh. The salt. Put in all the salt. The question mark in the recipe reflects the hysterical sodium bullshit the press was promulgating at the time. If you leave out the salt, the chemistry will be different and the bread will not turn out “like grandma’s” (you will probably get — and deserve — a raisin garnished paving brick).
Sir MCR>
Abstractor of the Quintessence
Order of the Digital Grail