1 c. milk
1/2 c. sugar
1 tsp. salt
1/4 c. butter
1/2 c. warm water
2 pkg. yeast
1 egg
4 1/2 c. unsifted flour
1 c. seedless raisins

More eggs can be used for a richer blend. Adjust flour at second addition accordingly to get stiff batter.

Scald milk; stir in sugar, salt and butter. Cool to lukewarm, measure warm water into bowl, sprinkle yeast. Stir until dissolved. Stir in lukewarm milk mixture, egg and 3 cups flour. Beat until smooth. Stir in remaining flour to make stiff batter.

Cover and let rise until doubled in bulk. Stir batter down and fold in raisins. Turn into 2 greased 1 quart casseroles. Bake in 350 degree oven for 40-45 minutes.