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Catholic Recipe: Epiphany Bread


  • 4 cups milk, scalded
  • 3 1/2 cups sugar
  • 3 1/2 teaspoons salt
  • 11 eggs
  • 1 cup butter, melted
  • 7 packages yeast (dissolved in 1 1/3 cups warm water)
  • 2 1/2 pounds raisins (soak in 1/4 to 1/2 cup warm water)
  • 16 to 17 cups flour


Yield: 5 loaves

Prep Time: 3-3 1/2 hours

Difficulty: • • •

Cost: $$$$

For Ages:15+



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This recipe makes five cakelike loaves of delicious raisin bread for the feast of Epiphany.


1. In a large, heavy pan, scald the milk. Add sugar and salt. Cool. Beat eggs and add with melted butter and dissolved yeast to the cooled milk mixture. Add raisins, including the extra water.

2. Measure 14 cups flour into a large bowl and beat in the above mixture. Add additional flour as needed, but the batter should be a little sticky. Cover and let rise to double in size, then punch down.

3. Form into loaves and place in greased loaf pans. Let rise in pans until double in size. Bake in a preheated 325 degree oven for about 50 minutes.

Recipe Source: From a Monastery Kitchen: The Classic Natural Foods Cookbook by Brother Victor-Antoine d'Avila-Latourrette, Gramercy Books, 1997