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RAISIN BREAD
Makes 3 loaves
1 1/4 tablespoons dry yeast
1 teaspoon white sugar
1/2 cup warm
water
Combine yeast, sugar, and water. Let stand 10 minutes in a warm
place.
1/3 cup white sugar
1 egg, beaten
1 1/2 tablespoons salt
2 cups warm water
1/3 cup melted shortening
1/2 cup molasses
5
to 6 cups all-purpose flour
8 ounces raisins
In a large bowl,
combine sugar, egg, salt, water, shortening and molasses.
Mix in yeast
mixture and 4 cups flour. Add raisins. Mix well. Knead by hand or in an
electric stand mixer using dough hook. Gradually add more flour while kneading
until dough no longer sticks to work surface or until dough clings to hook,
about 10 minutes. Place dough in greased bowl, turning to greased top. Cover.
Let rise in warm place, free from draft, about 1 hour, or until doubled in
bulk.
Punch dough down. Divide into 3 equal portions. Arrange in greased
loaf pans.
Let rise in warm place or until doubled in bulk. Bake at 350
degrees for 40 to 50 minutes. Remove from pans. Cool on racks. May be frozen
for weeks.
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