Jircitano Easter Raisin Bread Recipes

Steps:

• Place raisins in 2 cups boiling water and simmer for 5 minutes; drain and add cold water to cool until raisins are lukewarm. Then drain and place on papertowel.
• Cream butter, sugars, cinnamon, nutmeg, and ground clove.
• Beat in eggs until light and fluffy. Add milk and spiced rum. Beat to blend.
• Gradually stir in flour, cornmeal, baking powder, salt, and baking soda.
• Fold in shredded apples, your choice of nuts, and raisins. You may dust raisins with flour first.
• Spoon into greased and floured 5 x 9 inch loaf pan.
• Make glaze by whisking 1 beaten egg with 1 tablespoons sugar.
• Brush glaze on top of batter in loaf pan.
• Bake in preheated 350 degree oven for about 1 hour or until bread passes toothpick test!

Steps:

• Combine first 8 ingredients in a bowl.
• Combine next 3 ingredients in a separate bowl.
• Put them together, knead the bugger out of it (about 20 minutes).
• Let it rest, and go rest yerself. Let it double in a warm place.
• Add the raisins. Knead a little, mixing in the raisins, then shape into loaves. (The full recipe makes 8 large or 16 small braided loaves).
• Let the loaves rise, covered, until doubled.
• Bake at 325F for 30 minutes.