Scald milk; stir in sugar and margarine or butter; cool to lukewarm.
Measure warm water into large bowl (I warm the bowl with warm water).
Sprinkle or crumble in yeast; stir until dissolved. Stir in lukewarm milk mixture, egg and 3 cups flour; beat until smooth.
Stir in remaining flour to make a stiff batter. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Stir batter down. Beat in raisins. Turn into 2 greased one – quart casseroles. (Or bread loaf pans. (Whole seed). Press seed into the top of the bread so it sticks into the bread.
For bakery-look brush top with either egg white or beaten whole egg. Sprinkle with Black Seed.
Bake in preheated oven. When taken from the oven and done baking, let cool for 10 minutes before removing from pan. Good served warm with butter spread on slice and a cup of coffee.
Ingredients
Directions
Scald milk; stir in sugar and margarine or butter; cool to lukewarm.
Measure warm water into large bowl (I warm the bowl with warm water).
Sprinkle or crumble in yeast; stir until dissolved. Stir in lukewarm milk mixture, egg and 3 cups flour; beat until smooth.
Stir in remaining flour to make a stiff batter. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Stir batter down. Beat in raisins. Turn into 2 greased one – quart casseroles. (Or bread loaf pans. (Whole seed). Press seed into the top of the bread so it sticks into the bread.
For bakery-look brush top with either egg white or beaten whole egg. Sprinkle with Black Seed.
Bake in preheated oven. When taken from the oven and done baking, let cool for 10 minutes before removing from pan. Good served warm with butter spread on slice and a cup of coffee.
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