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kept byOcean

Serving: Cut into thin slices, this bread makes excellent sandwiches and toast.
Storage: On the day it is baked, keep the bread loosely covered at room temperature. Tightly wrap in plastic and freeze for longer storage.


2 cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off)
2 teaspoons active dry yeast
1/2 cup warm milk, about 110 degrees
2 large egg yolks
4 tablespoons (1/2 stick) unsalted butter, very soft
1 teaspoon sugar
3/4 teaspoon salt
3/4 cup dark raisins

One 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan, buttered and the bottom lined with a rectangle of parchment paper



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