Raisin Bread
2 cups of white all purpose flour
1 /2 cup of white granulated sugar
2 teaspoons of baking powder (level) - we use Calumet, but Glabber Girl works fine as well
1 teaspoon of kosher salt
1 egg
1 cup of sweet fresh milk
3/ 4 cup of seedless raisins - we use Sultana raisins
1/2 Tablespoons of unsalted fresh butter
First of all take care of your dry ingredients of the dough. Take your flour, sugar, baking powder and salt, put them into a sieve and sift them 4-3 times. The more times you sift your flour, the more airy your cake is. Add the egg and the milk into the dough. There is no need to beat this egg with the beater. For this bread you soak your raisins for two- three hours. Dredge the raisins in the flour or cornstarch after you have drained them, then oil them- put your raisins \ into pan in which 1/ 2 tablespoon butter has been melted, warm them up and fold slowly into the dough. Bake your raisin bread in the bread pans in a medium hot owen for 1 hour and a half.
THE ORIGINAL RECIPE WAS SENT TO MY GRANDMOTHER BY Mrs EP Hubbard Juniata,Neb.