Raisin Bread

Directions

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 degrees F about 45 minutes.