A recipe handed down by my grandmother Anna Marie McNamara (nee Player). This is a great recipe for a light tea dessert bread. Delicious with light butter hot out of the oven. You can use any type of milk. I usually make this bread when my milk is about to go sour. I like to use raw crystallized sugar in place of the white granulated sugar. My father likes to use buttermilk.
Ingredients
- 2.5 cups all-purpose flour
- 0.5 teaspoons baking powder
- 1 teaspoon baking soda
- 9 tablespoons white sugar
- 0.5 teaspoons salt
- 3.5 tablespoons butter , softened
- 0.5 cups milk
- 2 eggs
- 0.5 cups raisins
- 1 tablespoon white sugar
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Grease an 8 1/2x4 1/2-inch loaf pan.
-
3
Mix flour, baking powder, baking soda, 9 tablespoons sugar, and salt in the mixing bowl of a large stand mixer on low speed until combined.
-
4
Mix in butter until thoroughly combined.
-
5
Beat in milk, then eggs, then raisins, incorporating each ingredient well before adding the next.
-
6
Transfer dough to the prepared loaf pan and sprinkle with 1 tablespoon sugar.
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7
Bake in the preheated oven until bread has risen and the top is golden brown, about 45 minutes. A toothpick or cake tester inserted into the center should come out clean.
-
8
Cool for about 10 minutes before slicing. Best served warm.
Nutrition Facts
Per serving
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