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
- ½ cups all-purpose flour: 2 piece
- baking powder: 0.5 tsp
- baking soda: 1 tsp
- white sugar: 9 Tbsp
- salt: 0.5 tsp
- ½ tablespoons butter: 3 piece (softened)
- milk: 0.5 cup
- eggs: 2 piece
- raisins: 0.5 cup
- white sugar: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Grease an 8 1/2x4 1/2-inch loaf pan.
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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.
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Mix in butter until thoroughly combined.
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Beat in milk, then eggs, then raisins, incorporating each ingredient well before adding the next.
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Transfer dough to the prepared loaf pan and sprinkle with 1 tablespoon sugar.
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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.
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Cool for about 10 minutes before slicing. Best served warm.
