1 tsp. sugar
1/2 c. water, lukewarm
1 pkg. yeast, dry, active
2 1/2 c. milk or water
1/4 c. butter
1 tbsp. salt
1/2 c. molasses
6-7 c. all-purpose flour
2 tsp. cinnamon
1 tsp. mace
1 tsp. cloves
4 c. raisins

1. Dissolve yeast in lukewarm water to which sugar has been added. Leave undisturbed for 10-15 minutes until yeast is bubbly.

2. In saucepan, heat milk with butter and salt until butter melts; let cool to lukewarm. (Important: to high heat will kill yeast.)

3. In large mixing bowl, combine molasses, yeast mixture and 3 cups flour, spices and raisins. Beat with wooden spoon 2-3 minutes. Continue adding flour until moist soft dough is formed.

4. Place on flat surface and knead for about 10 minutes until dough becomes smooth and elastic. (Add more flour if dough sticks to surface.)

5. Place in lightly oiled bow in a warm place until doubled in bulk (1 1/2-2 hours).

6. Divide dough in half and shape to form 2 loaves, making them smooth on surface. Place in 2 greased 9 x 5-inch loaf pans and allow to rise again until doubled (1-2 hours). Loosely cover pans with a clean damp cuptowel.

7. Bake in preheated 375 degree oven, until loaves are browned and give a hollow sound when tapped (about 1 hour). Brush tops of loaves with melted butter while hot. Makes 2 loaves.