- 1/2 cup warm milk
- 1/2 cup of warm water
- 1/2 cup sugar
- 1 teaspoon salt
- 2 packages of dry granular yeast
- 4 eggs
- 1/2 cup soft shortening
- 5 to 7 cups of flour
- 2 cups seedless golden raisins
Follow this recipe above except omit 1/2 cup of milk. In place of corn yeast soak two packages of dry granular yeast in 1/2 cup warm water without stirring for 5 minutes. Stir well before adding. Add two cups of seedless golden raisins. Let rise twice. Shape into two loafs. Brush tops with butter and sprinkle with sugar. Let rise until double in bulk for one hour. Bake at 350 degrees for 45 to 50 minutes.