2 c Milk
2 tb Shortening, melted
1/4 c Molasses
3/4 c Raisins
1 1/2 ts Salt
1 Yeast cake
6 c Flour
Combine milk, shortening and molasses in mixing bowl and let cool til
lukewarm. Add yeast and then allow to stand for about five minutes. Then
add raisins. Add flour, a little each time and beating after each time,
until you have a stiff dough. It must be stiff enough to knead on a lightly
floured board. Knead till smooth and elastic. Cover with a warm damp cloth
and let set in a warm place till double in bulk. Punch down and let it rise
to double in bulk again. Form into loaves and place into well greased pans.
Cover and let the dough rise again till double in bulk. Bake in a hot oven,
415 degrees for about 45 minutes or until done. Good served warm with
coffee.
From “Ma’s Cookin’ Mountain recipes”
From
Yields
16 Servings