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active dry yeast warm water eggs egg yolks sugar margarine salt vanilla lemon juice warm milk flour golden raisins
Viewed: 70 - Published at: 6 years agoIngredients
- 2 pkg. active dry yeast
- 1/2 c. warm water (not hot)
- 4 eggs
- 6 egg yolks
- 1 c. sugar
- 3/4 c. margarine, melted
- 1 tsp. salt
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 2 Tbsp. grated lemon peel
- 2 c. warm milk
- 9 to 10 c. all-purpose flour
- 1 c. golden raisins
Method
- In a small bowl dissolve yeast in warm water and set aside.
- In a large bowl beat eggs and yolks until lemon colored, gradually adding sugar.
- Add margarine, salt, lemon juice and peel.
- Beat well.
- Blend into yeast mixture.
- Add 6 cups flour and beat until smooth.
- By hand, stir in enough flour to make dough soft.
- Turn onto a lightly floured board and knead until smooth and elastic. Sprinkle with raisins and knead for 5 more minutes.
- Place in a greased bowl turning once to grease top.
- Cover and let rise in a warm place for 1 hour.
- Punch down.
- Turn onto a lightly floured board and divide into thirds.
- Let rise for 10 minutes.
- Shape into loaves and place in greased loaf pans.
- Let rise in a warm place to double.
- Bake at 325° for 45 minutes.
