RAISIN CASSEROLE BREAD

4 1/4 cups Robin Hood All- Purpose Flour
1 cup warm water (105-115 degrees F)
2 pkgs. Fleischmann Active Dry Yeast (or 2 cakes Fleischmann's Compressed Yeast)
1 cup lukewarm milk
1/4 cup sugar
1 Tbsp. salt
2 Tbsp. shortening
1 cup raisins

Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto waxed paper.

Soak yeast in 1 cup water for five minutes.

Combine milk, sugar, salt and shortening in bowl. Stir to dissolve.

Add yeast mixture, about 1 cup flour (not sifted) and raisins. Beat two minutes with a wooden spoon. Add remaining flour (not sifted) and mix well. Cover bowl with waxed paper and let rise in warm place (80-85 degrees) until tripled in bulk (35-40 minutes).

Beat vigorously with spoon for 1/2 minute. Pour into greased 1 1/2-quart casserole (no second rising necessary).

Bake uncovered at 375 degrees F for 55-60 minutes.

Makes 1 large loaf
From: Recipelink.com
Source: International Milling Co. and Standard Brands, 1970's