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This is a bread full of raisins. Raisins were popular in my household when I was a child since my father really liked them, but I didn't care for them. I do remember that in church when 1 was a little girl they'd pass around cookies with raisins, and 1 would take the cookie and pick out the raisins and eat the cookie. But I like them better now as an adult. This recipe calls for soaking the raisins in water overnight, which helps plump them up and soften them in the bread.
Makes 1 small loaf


    • 1 cups raisins
    • 4 teaspoons baking soda
    • 1 cup boiling water
    • 4 tablespoons vegetable oil
    • 4 cups all-purpose flour
    • 2 cups sugar
    • 1 cup packed brown sugar
    • 1/2 teaspoon salt


Mix the raisins, baking soda, and boiling water. Cover and let stand until cooled, or overnight.

Preheat the oven to 350°F.

Lightly grease a 4 by 8-inch loaf pan.
In a medium bowl, mix the raisin mixture with the oil, flour, sugars and salt.
Mix well.

Pour into the prepared pan and bake until brown, about 1 hour.

The Amish Cook's Baking Book
Lovina Eicher and Kevin Williams


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