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GRAHAM BREAD 
2 pkgs. yeast
2/3 c. warm water
1 tsp. brown sugar
2 c. warm water
2 tbsp. soft shortening
1/2 c. brown sugar
2 tsp. salt
2 c. graham flour
4-5 c. white flour
1 1/2 c. raisins (optional)

In a small bowl, put 2/3 cup warm water, yeast and 1 teaspoon brown sugar. Let stand until it bubbles and rises a bit.

In a large bowl, put 2 cups warm water, shortening, 1/2 cup brown sugar, salt, graham flour and 2 cups white flour. Add yeast. Cover and let rise in a warm place 30 minutes.

Add raisins and about 2 more cups white flour. Knead, adding more flour when needed, until smooth and elastic. Let rise until doubled in size in a greased bowl. Punch down and shape into 2 loaves. Rise until doubled in size. Bake 50 to 60 minutes at 350 degrees.

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