Title: Raisin Bread
Categories: Bread
Yield: 6 Servings
| 2 | c | Milk, scalded |
| 2 | tb | Melted shortening |
| 1/4 | c | Molasses |
| 1 1/2 | ts | Salt |
| 1 | | Cake compressed yeast |
| 6 | c | Flour |
| 3/4 | c | Raisins |
Combine milk, salt, shortening, and molasses. Cool until lukewarm. Add
yeast to cooled milk. Allow to stand 5 minutes. Add raisins. Add flour, a
little at a time, beating well after each addition, until dough is just
stiff enough to knead on a lightly floured board. Knead until smooth and
elastic. Cover with a warm, damp cloth, and allow to double in bulk. Knead
down, allow to double in bulk again. Form into loaves. Place in
well-oiled pans. Cover and let rise until double in bulk. Bake in hot
oven (425ø F) about 45 minutes. Mrs. I.M., Denver, CO.