Recipe courtesy of Betsy Oppenneer
Show: Cooking Live
Episode: Fabulous Bread
Save Recipe Print
Yield:
2 81/2 x 4 ? - inch loaves or

Ingredients

Directions

Add the raisins to the scalded milk. Cover and cool for about 30 minutes, until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2 inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large bowl, beat the sugar with the butter. Add the cooled raisin mixture, the egg, and vanilla Mix well. In a medium bowl, whisk together the flour, salt, baking powder, rosemary, and nuts until well combined. Spoon the butter mixture all at once and stir just until combined. Spoon the batter into the prepared pans. If using cans, spoon the batter into them so that they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4 hours, 5-inch loaves for 35 to 40 minutes, or 15-ounce cans for 25 to 30 minutes or until well browned (the internal temperature should reach 190 degrees.) Cool 10 minutes, then remove from the pans and place loaves on a rack to cool completely.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Margaret's Raisin Bread

Recipe courtesy of Trisha Yearwood

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Irish Soda Bread

Recipe courtesy of Ina Garten

Gluten-Free Pumpkin Bread

Recipe courtesy of Shauna James Ahern

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Garlic Bread

Recipe courtesy of Rachael Ray

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword