Raisin Bread

2 c Milk, scalded 1 Cake compressed yeast

2 tb Melted shortening 6 c Flour

1/4 c Molasses 3/4 c Raisins

1 1/2 ts Salt

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 (425? F) about 45 minutes. Mrs. I.M., Denver, CO. -----