Description
Posted by request. This recipe comes from a cookbook compiled by the food editors of the farm journal called
Ingredients
- Milk
- Canned Pumpkin
- Shortening
- Sugar
- Salt
- Cinnamon
- Ginger
- Cardamom
- Active Dry Yeast
- Warm Water
- All-purpose Flour
- Eggs
- Seedless Raisins
Instructions
- Scald milk
- Stir in pumpkin, shortening, sugar, salt and spices
- Cool to luke warm
- Sprinkle yeast on warm water
- Stir to dissolve
- To the yeast, add 3 cups flour, the milk mixture, and eggs
- Beat with electric mixer at medium speed for 2 minutes, scraping the bowl occasionally
- Stir in raisins
- Mix in enough remaining flour, a little at a time, first with a spoon and then with hands, to make a dough that leaves the sides of bowl
- Turn onto lightly floured counter
- Knead until smooth and elastic, 8-10 minutes
- Place dough in a lightly greased bowl and turn over to grease top
- Cover and let rise in warm place until doubled in size
- Punch down
- Turn out onto counter and divide dough in half
- Shape in loafs and place in 2 greased 9x5x3-inch loaf pans
- Brush tops of loaves with melted butter
- Cover and let rise until almost doubled, about 50 minutes
- Bake in a preheated oven at 375f for about 35 minutes, or until bread tests done