1. Warm milk over low heat until scalded (soft bubbles form around edge of pot) but not boiling. 2. Add butter and remove from heat. 3. Mix in sugar, salt, nutmeg and vanilla. Let cool. 4. Meanwhile, sprinkle yeast into water in 2 cup measure, 5. stir in 1/2 teaspoon sugar. 6. Let stand undisturbed to “proof” about 10 minutes. 7. Add eggs to milk mixture, one at a time, beating well. 8. Add yeast-in-water mixture. 9. Add flour with raisins. 10. Knead dough 5 minutes, adding extra flour as needed. 11. Placed kneaded dough into greased pan and grease top of dough to prevent it from drying out. Keep warm to rise until double, about 1 to 2 hours. 12. Knead dough again (for 5 minutes) and put into greased loaf pans. Let rise 1 to 2 hours again. 13. This recipe makes approximately 1 bunt, 2 large and 2 small loaf pans. 14. Crumble topping ingredients together. 15. Add topping to bread in loaf pans. 16. Preheat oven and bake at 350 for 30-40 minutes. 17. Bread is done when tester comes out clean. ---------------------------------------------------------------------------
Nutrition
Ingredients
