8 c. unbleached flour
1 box raisins
1 c. sugar
16 level tsp. baking powder
1 tsp. salt
2 sticks lightly salted butter
1 qt. milk
3 lg. eggs

Preheat oven to 450 degrees. Blend flour, raisins, sugar, baking powder and salt with a wooden spoon. Slowly melt butter in a separate pan and pour 1/2 quart milk and 3 beaten eggs into pan. Combine all ingredients and the remaining 1/2 quart milk until the batter is of a thick consistency. Pour batter into two bread pans, three-quarters full; use the remaining batter for muffin pans. Place pans in oven, 20 minutes for muffins, 1 hour for bread. Lower oven to 425 degrees after 10 minutes; then lower to 375 degrees after 1/2 hour. Servings: 12 (2 loaves).