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My great-grandmother was warm, fun, and loving. One of her favorite ways to show us she cared was to cook us food…and to sneak us a cookie when mom wasn’t looking. My great-grandma (who we called Abuelita), grandma, mother, brother, and I have all made this bread and it’s really good.

Especially with a little warm butter spread on top. The recipe has been passed down through my family for generations and with each generation it’s become infused with a little more love. :)

Abuelita Corral’s Spanish Sweet Bread

makes 2 loaves

2 packages of yeast soaked in 1/2 water
1/2 cup canned milk
1/2 cup whole milk
4 eggs beaten
1 cup butter
1 teaspoon salt
1 cups sugar
6 cups flour
1 teaspoon lemon extract
1 teaspoon vanilla extract
1.5 cups raisins

  1. Close all windows and doors, don’t want cold air
  2. Scald 1/2 cup canned cream milk and 1/2 cup of whole regular milk (medium heat until crust on top, about a minute, don’t let it boil)
  3. Melt 2 cubes of butter on low heat
  4. Sift 7 cups of flour (throw through strainer if no sifter) into a separate bowl
  5. Take 2 packages active dry yeast and dissolve in 1/2 cup luke warm water for 5 minutes w/a pinch of sugar
  6. In a bowl, beat 4 eggs
  7. Throw in 1/4 teaspoon salt
  8. Add 1 cup to 1/2 cups sugar and mix
  9. Add butter and stir quickly so the egg is not cooked…let butter cool first if necessary and mix
  10. Add milk after its cool and mix
  11. Add 1 teaspoon vanilla extract and 1 teaspoon lemon extract and mix
  12. Add yeast and mix
  13. Add half the flout and mix
  14. Add fists of flour
  15. Let bread rest on floured board covered with cloth and wait 3 minutes
  16. Put flour everywhere, flour hands
  17. Kneed dough…turn and take outside and folding into middle for 8 minutes
  18. Add cup of raisons and kneed until it’s even.
  19. Should have lost it’s stickiness, but throw flower as needed.
  20. Grease a bowl with butter or Crisco
  21. Put the bread then flip it so it has grease all over
  22. Wet a towel with warm water then ring it out
  23. Cover the bowl and put in barely warmed oven (turn on for a minute, then turn it off before)
  24. Close the oven and let the thing rise for about 1 1/2 hours
  25. Take dough out of oven
  26. Punch the dough down
  27. Split into 2 round baking pans that are well greased
  28. Shape it into pans
  29. Cover pans with damp towels over wax paper and put back into warm place
  30. Let rise for about 1 hour
  31. Take off towels and wax paper
  32. Turn oven to 350 and bake for 45-55 minutes or so (check it so the outside is not burnt)