{"id":7380,"slug":"raisin-bread-2","title":"RAISIN BREAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["dough as directed for Butterbarches","one-quarter cup of raisins","egg","water"],"ingredients_norm":["dough as directed for butterbarch","raisin","egg","water"],"steps":["Make dough as directed for Butterbarches, using one-quarter cup of raisins and omitting the lemon and egg.","Form in loaves, fill well-greased pans half full.","Cover and let rise until light; about one hour.","Glaze with egg diluted with water, and bake forty-five minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w61:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"43c8c69aa6473dd3c3211200e6fb021e86d9c6d4b6409699af30e66898dd684a","created_at":"2026-08-02T16:59:57Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/raisin-bread-2"}