Raspberry Bread.
Ingredients.
1 1/4 tablespoons dry yeast
1 teaspoon white sugar
1/2 cup warm water
Combine yeast, sugar, and water. Let stand 10 minutes in a warm place.
1/2 cup brown sugar
2 teaspoon yogourt
1 1/2 tablespoons salt
2 cups warm water
1/3 cup melted butter
5 to 6 cups all-purpose flour
8 ounces raspberry
Preparation.
In a large bowl, combine sugar, yogourt, salt, water, butter.
Mix in yeast mixture and 4 cups flour.
Add raspberry. Mix well. Knead by hand or in an electric stand mixer using dough hook.
Gradually add more flour while kneading until dough no longer sticks to work surface or until dough clings to hook, about 10 minutes.
Place dough in greased bowl, turning to greased top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down. Divide into 3 equal portions. Arrange in greased loaf pans. Let rise in warm place or until doubled in bulk. Bake at 350 degrees for 40 to 50 minutes. Remove from pans. Cool on racks. May be frozen for weeks.