BATTERWAY RAISIN BREAD

2 1/4 cups warm water (110-115 degrees F)
2 pkgs. Red Star Active Dry Yeast
2 eggs, room temperature
7 cups sifted all-purpose flour
2/3 cup sugar
2 tsp. salt
1 tsp. ground ginger
6 tbsp. soft vegetable shortening
1 cup washed raisins
melted butter (for brushing tops)

Pour the warm water into a mixing bowl and add the yeast. Let stand a few minutes. Stir to dissolve. Add the eggs, about 1/2 the dry ingredients which have been mixed together, and the shortening.

Start the Mixer on medium speed, or beat by hand. Beat 2 minutes or until smooth. Beating in this recipe takes the place of kneading. Stop Mixer. Add the rest of the dry ingredients. Blend in with spoon until the batter is smooth again - 1 to 1 1/2 minutes. Blend in the raisins. Scrape down batter from sides of bowl. Cover bowl. Let rise in warm place until doubled - about 30 minutes.

Meanwhile grease two 4 1/2 x 8 1/2 x 2 3/4-inch or two 9 x 5 x 3-inch loaf pans.

Stir down batter in 20 to 25 strokes. This is a thick, somewhat sticky batter. Put into the pans. Batter will fill pans 1/3 to 1/2 full. Let rise in warm place until edges of batter reach tops of pans - about 30 minutes.

Bake 40 to 50 minutes, or until well browned on sides and tops, in preheated quick moderate oven (375 degrees F). Brush with butter a few minutes before removing from the oven. Remove loaves from pans and cool on rack.

Makes 2 loaves
From: Recipelink.com
Source: Recipe pamphlet: New Recipes for Baking the Batter Way, Red Star Yeast, Universal Foods Corporation, not dated