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HOMEMADE RAISIN BREAD 
2 pkgs. dry yeast
1/2 c. warm water
3 tbsp. sugar
2/3 c. shortening
1 1/3 c. milk
1/2 c. sugar
1 1/2 tsp. salt
6 - 6 1/2 c. flour
2 eggs, beaten
1 c. raisins
2 tbsp. butter, melted

Dissolve yeast in warm water; stir in 3 tablespoons sugar, let stand 5 minutes. Combine shortening, milk, 1/2 cup sugar, salt in saucepan and heat until shortening melts; remove from heat. Cool to lukewarm.

Combine yeast mixture, shortening, mixture, 2 cups flour and eggs in large bowl; beat well at medium speed of electric mixer. Gradually stir in enough flour to make a soft dough. Turn dough out on floured board and work in the raisins and knead until smooth. Place in well greased bowl; cover and let rise for 1 hour. Punch dough down. Divide into 2 loaf pans. Let rise again. Bake in 350 degree oven for 25 minutes.

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