6 - Raisin Casserole Bread
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
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6 - Raisin Casserole Bread
(by Aunt Isabel "Snooky" [McNevich] Worhach)
4 cups sifted all purpose flour (measure before sifting)
1 1/4 tsp. salt
1 1/2 tsp. Arm & Hammer baking soda
3/4 cup Domino dark brown sugar
1 1/4 cups Sunmaid raisins (put them in a 1 qt. saucepan; cover with water; boil for five minutes and then drain)
2 TBSP melted Parkay margarine
2 eggs slightly beaten
1 1/2 cups buttermilk
Combine flour, salt, baking soda, sugar, and raisins by hand. Add
margarine, eggs, and buttermilk and mix by hand only until ingredients
are moistened. Spoon batter into two greased bread loaf pans. Bake at
350 degrees for 45 minutes. Test with toothpick. If toothpick comes
out clean it's done. If not, bake a few more minutes and retest. Cool
in pans on rack.
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