March 11, 2017
Breads, Lunch, Dinner rolls or other breads,
Snacks, Add it in the lunch box, Budget-Friendly, Cooking For A Crowd, Fall/Autumn, Oven Bake, Vegetarian, Kid's Lunches, Flour, Kosher Dairy more
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"I received this recipe years ago from a friend, Gwen Dietmann, and it never fails to please those who have eaten it. It can be eaten warm or cold, with or without butter or cream cheese. The bread can be sliced and frozen with wax paper in between each slice."
Combine the raisins, water, and baking soda and boil 3 minutes.
Let cool, and then add the sugar, egg, butter, salt, vanilla, and flour and mix well.
Bake in 4 #303 cans, greased well. Fill the cans about half full. Bake at 350' for 45-50 minutes.
Let stand a few minutes, and the loaves will shrink and easily come out of the cans.
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