Raisin Bread

From an

1897

cook book

"""""""""""""

.

some Whole Wheat Flour

1 1/2 Pt. Milk

1 tsp. Salt

1 Tbsp. Sugar

1/2 cake compressed Yeast

2 c. Raisins

.

Scald the Milk, and pour it over

the Salt and Sugar.

When it has cooled to luke warm,

add the Yeast dissolved in warm water.

Stir in the Flour to make a drop Batter,

beat hard for 5 minutes,

then set in a warm place to rise.

.

When light and spongy,

add the Raisins and Flour enough to

make a soft dough.

Turn out on the board,

and knead until very smooth.

.

Let it rise again until light.

Make into 2 Loaves, and

Bake slowly,

keeping the pans covered for 30 to 40 minutes,

then removing the covers.

Keep a pan of Water in the oven.

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.

Note:

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Dates or other dried Fruits may be used in place of Raisins.