Raisin Casserole Bread

• 4 14-4 34 cups all-purpose flour
• 12 cup sugar
• 1 teaspoon salt
• 2 (1/4 ounce) packages active dry yeast
• 1 cup milk
• 12 cup water
• 14 cup butter
• 1 egg (at room temperature)
• 1 cup seedless raisin

1. In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and yeast.
2. Combine milk, water and butter in a saucepan.
3. Heat over low heat until liquids are warm.
4. (Butter does not need to melt).
5. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
6. Add egg and 1 cup flour, or enough flour to make a thick batter.
7. Beat at high speed 2 minutes, scraping bowl.
8. Stir in enough additional flour to make a stiff batter.
9. Cover; let rise in a warm place until doubled in bulk, about 1 hour.
10. Stir batter down.
11. Mix in raisins, about 1/2 minute.
12. Turn into 2 greased 1 quart casseroles.
13. Let rise another 25 minutes.
14. Then bake in a 350 oven for 40 to 45 minutes.
15. Remove from casseroles and cool on wire racks.

flour, sugar, salt, active dry yeast, milk, water, butter, egg, seedless raisin

Taken from www.food.com/recipe/raisin-casserole-bread-312796 (may not work)