Yield: 100 portions (8 loaves)
Each Portion: 2 slices
Pan Size: 16 x 4-1/2 x 4-1/8 inch loaf type pan
Temperature: 375F Oven
| Ingredients | Percent | Weights | Measure |
| Milk, nonfat, dry | 2.08 | 8 ounces | 1-3/4 cups |
| Water | 18.70 | 4 lb 8 ounces | 2-1/4 quarts |
| Vinegar | 1.30 | 5 ounces | 2/3 cup |
| Flour, wheat, general purpose, sifted | 33.25 | 8 lb | 2 gallons |
| Sugar, granulated | 12.47 | 3 lb | 6-3/4 cups |
| Baking soda | .26 | 1 ounce | 2-2/3 tablespoons |
| Baking powder | .39 | 1-1/2 ounces | 3-2/3 tablespoons |
| Salt | .52 | 2 ounces | 3 tablespoons |
| Raisins | 16.62 | 4 lb | 3 quarts |
| Caraway seeds | .91 | 3-1/2 ounces | 10-2/3 tablespoons |
| Butter or margarine | 8.31 | 2 lb | 1 quart |
| Eggs, whole, slightly beaten | 5.19 | 1 lb 3-1/4 ounces | 2-1/4 cups (12 eggs) |
- Reconstitute milk; add vinegar. Let stand 15 minutes. Set aside for use in Step 4.
- Place flour, sugar, baking soda, baking powder, salt, raisins and caraway seeds in mixer bowl. Mix at low speed just enough to blend.
- Using pastry knife attachment, cut butter or margarine into dry ingredients until it resembles coarse meal.
- Stir eggs into milk. Add egg-milk mixture to dry ingredients; blend until just mixed, about 45 seconds. DO NOT OVERMIX.
- Place about 3 lb (1-1/2 quarts) batter in each greased loaf pan.
- Bake 55 to 60 minutes or until done.
- Cool thoroughly before slicing.
- Cut 25 slices (about 1/2 inch thick) per loaf.