- 1 cup raisins
- 1 cup boiling water
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/3 cup sugar
- 2 tablespoons shortening
- 1 tablespoon salt
- 1 tablespoon molasses
- 3 cups whole wheat flour
- 1 cup cooked, drained and cooled ground beef (about 1/3 pound)
- 3 cups all-purpose flour
- Melted butter
- In a bowl, soak raisins in boiling water; cool to 110°-115° (do not drain). In a bowl, dissolve yeast in warm water. Add milk, sugar, shortening, salt, molasses and whole wheat flour; beat until smooth. Add beef and raisins. Add enough all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 1-2 hours; punch dough down. Refrigerate overnight; punch dough down.
- Divide in half; shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
- Bake at 375° for 40-45 minutes, covering loosely with foil during the last 20 minutes. Remove from pans to cool on wire racks. Brush with butter. Store in a refrigerator. Yield: 2 loaves.
Originally published as Rustic Beef Bread in Taste of Home Ground Beef Cookbook 1999, p85
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