> >Thanks - the liquid is 2 cups (1 1/2 cup milk, 1/2 cup water). My
> >method is the quick-rise yeast way. I mix the dry ingredients (7 cups
> >flour to start, 2 pkgs yeast, 1/2 cup sugar, 1 tsp salt, 1 3/4 cup
> >raisins), separate the 5 eggs and beat the yolks and whites separately
> >(reserve 1 yolk for glazing), and heat the liquids (1 1/2 cup milk,
> >1/2 cup water, 2 sticks butter, 2 tsp vanilla) to 125 degrees. Then
> >mix all together, add remaing 2 cups flour gradually till dough is
> >stiff, knead for about 15 minutes until the dough blisters and the
> >raisins are falling out as you knead. Let rise once, punch down, make
> >3 loaves, rise again, bake at 375 for 1/2 hour.
> >
> >Tony
> >
>
> Yes, I suspect you have too little water. With most of the liquid being
> milk, and a lot of flour in addition (7 cups), there's not that much water,
> even with 5 eggs. The milk, btw, will also contribute to a crumbly texture,
> especially if you're using full-fat milk. If the dough feels pretty dry
> once you've finished kneading, as I suspect it does, then a crumbly loaf is
> probably going to be the net result. You can add some more water at the
> outset, perhaps upping the water content to 1 cup, but you won't want to
> make it so sticky that you can't knead. I'd then fine-tune the water amount
> at the end of the kneading, kneading in enough to give it a slightly moist
> feel but not so that it's genuinely sticky or runny - I know the
> consistency I'd aim for but am struggling for adjectives to describe it.
>
> Anyway, experiment with water amounts and see where that gets you.


Thanks for all the suggestions! I'll experiment with using bread flour
instead of all-purpose, less fat, and more water, and see what works.

Tony