1 c. raisins
1 1/2 tbsp. active dry yeast (2 envelopes)
1/4 c. warm water
1/3 c. nonfat dried milk
1/4 c. water
1 1/4 c. boiling water
1/3 c. shortening
1/3 c. sugar
2 tsp. salt
4 c. flour

Rinse and drain raisins. Soften yeast in warm water. Dissolve nonfat milk in 1/4 c. water. Add boiling water. Add shortening, sugar and salt. Stir until smooth. cool to lukewarm. Add yeast. Stir in about half the flour. beat until smooth. Blend in raisins and remaining flour. Spoon into 12 x 18 inch pan. Brush top with melted butter, cover and let rise until double in bulk. Bake at 350 degrees about 30 to 35 minutes. Ice with powdered sugar.