Raisin Casserole Bread
alt.bread.recipes/Heather S.

I have been making this bread for years; it is delicious and easy to make, requires no kneading, and most important--my family loves it. I originally got this recipe from the Montreal Gazette, Weekend Magazine--Margo Oliver's column.

Combine and set aside until lukewarm:
2/3 cup boiling water
1/2 cup sugar
1 1/2 tsp.. salt
1/4 cup shortening

In another bowl combine:
2/3 cup warm water
2 tsp sugar
2 envelopes dry yeast

Let stand 10 minutes
Then stir well until yeast is dissolved and add to first mixture.

Add:
1 egg beaten
3 cups flour
1 cup raisins

Stir with wooden spoon 2 minutes or until well blended
Scrape down sides of bowl and cover with a damp cloth.
Let rise in a warm place until double (aprox. 50 minutes)
Stir down.
Turn into greased 6-cup casserole dish
Bake at 400 for 40-45 minutes.