Easy Raisin Casserole Bread
|Scalded milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Warm water||1⁄2 Cup (8 tbs)|
|Yeast||1⁄2 Ounce (2 Packages)|
|Egg||1 , beaten|
|Unsifted flour||4 1⁄2 Cup (72 tbs) (Approximately)|
|Seedless raisins||1 Cup (16 tbs)|
Mix the milk, sugar, salt and margarine and cool to lukewarm.
Pour the water into a large, warm bowl.
Add the yeast and stir until dissolved.
Stir in the milk mixture, egg and 3 cups flour and beat until smooth.
Stir in enough remaining flour to make a stiff dough.
Cover and let rise in a warm place, free from draft, for about 1 hour or until doubled in bulk.
Stir in the raisins and turn into 2 greased 1-quart casseroles.
Bake in 350-degree oven for 40 to 45 minutes or until done.