Categories: Breads 
      Yield: 6 servings 
  
      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 (425Ü F) about 45 minutes. Mrs. I.M., Denver, CO.