Rasin Bread

• 2 pkgs active dry yeast
• 3 eggs
• 7 1/4 cup flour
• 2 cup raisins
• 1/4 cup sugar
• 1/2 cup warm water
• 1 1/2 cup lukewarm milk
• 1 tsp. salt
• 1/2 tsp. cinnimon
• 1/2 tsp. nutmeg

1. Disolve the yeast into the warm water and add the sugar. Let sit for
2. five minutes. Add to this the warm milk, shortening, salt, cinnamon,
3. nutmeg, eggs, and one half of the flour. Mix until smooth. Then add
4. raisins and more flour, but only enough to make the dough easy to handle.
5. Place the dough onto a lightly floured board and kneed until smooth
6. and elastic (approximately five minutes). Put the dough into a greased
7. bowl. Then turn it over to place the greased side of the dough up. Cover
8. and let it rise in a warm place until the dough has doubled in size roughly
9. one to one and a half hours.
10. When the dough has risen to double its size, punch it down. Divide it
11. into two parts. Take each of the parts and roll it into the size of a
12. nine inch loaf pan. Fold under each end to seal it and place the sealed
13. side down in the loaf pan. Cover both loaves and let them rise until
14. doubled. (Approximately one hour).
15. Bake until golden brown. Immediately remove from pans and cover with
16. a cloth while they cool.

active dry yeast, eggs, flour, raisins, sugar, water, milk, salt, cinnimon, nutmeg

Taken from www.epicurious.com/recipes/member/views/rasin-bread-1225379 (may not work)