Raisin Bread

From an
1897
cook book
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The Dough is made of Whole Wheat Flour,
into which is put
1 1/2 pt. of Milk,
1 tsp. Salt,
1 Tbsp. of Sugar,
and 1/2 of a Compressed Yeast Cake.
Scald the Milk,
and pour it over the Salt and Sugar.
When it has cooled to lukewarm,
add the Yeast dissolved in warm Water.
Stir in Flour
to make a Drop Batter,
beat hard for 5 minutes,
then set it in a warm place to rise.
When light and spongy,
add 2 c. of 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 3o to 40 minutes,
and then removing the covers.
Keep a pan of Water in the oven.

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Dates or other Dried Fruits
may also be used instead of Raisins.
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