Raisin 'N Egg Batter Bread
alt.cooking-chien/Bette (1999)

1 cup milk
1/2 cup sugar or honey
1 tsp. salt
1/2 cup shortening or vegetable oil
1.2 cup warm water (105 degrees - 115 degrees)
2 pkgs. dry yeast
1 egg, beaten
4 1/2 cups white flour
1 cup raisins

Scald milk; stir in sugar, honey, salt and shortening. Let cool to lukewarm (105 degrees - 115 degrees). Add yeast to warm water in a large bowl and stir until dissolved. Pour the warm milk mixture into the yeast.

Add the egg and then mix in three cups of the flour, beating well after each addition. After the third cup, beat till smooth. Stir in remaining flour to make a stiff batter.

Cover with a cloth and let rise in a warm, draft-free place until doubled in bulk, about one hour.

Stir batter down and beat in raisins, distributing them as evenly as possible.

Grease two 1 qt. casserole dishes or two loaf pans and divide the batter evenly between them. Batter does not need to rise again.

Preheat oven to 350 and bake bread for 40-45 minutes or until done.