Raisin Bread

1 cake yeast
1 cup lukewarm water
1 cup milk, scaled and cooled
1 tablespoonful sugar
6 cups sifted flour
4 tablespoonfuls lard or butter
3/4 cup sugar
1 cup raisins
1 teaspoonful salt

Raisin Bread stands for "queen quality" among Breads.  Made after this recipe it will give you Bread-enjoyment that you never knew before.  Raisin Bread makes delicious toast.  Whole wheat or Graham flour used in place of white flour affords a pleasing variety.

Dissolve yeast and one tablespoonful sugar in lukewarm liquid, add two cups of flour, the lard or butter and sugar well-creamed, and beat until smooth.  Cover and set aside to rise in a warm place, free from draught, until light — about one and one-half hours.

When well-risen, add raisins well-floured, the rest of the flour, or enough to make a moderately soft dough, and the salt.

Knead lightly, or "throw and roll" as shown here.  Place in a well-greased bowl, cover and let rise again until double in bulk — about one and one-half hours.

Mould into loaves, fill well-greased pans half full, cover and let rise until light — about one hour.  Glaze with egg diluted with water, and bake forty-five minutes.

This recipe makes two loaves.

Bread is rich in every substance needed to maintain health, promote vigor.