Recipes

Whole Wheat Raisin Bread

Recipe No. 20 from the U.S. Army's WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Breads

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 20 from the U.S. Army’s WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Prepare basic dough as in recipe for whole wheat bread, increasing yeast to 1 pound. Add 10 pounds raisins during the last 2 or 3 minutes of mixing. Make dough slightly softer by reducing the quantity of flour if raisins are quite dry.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 20, Breads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.