BUTTERMILK RAISIN BREAD

1 1/2 cups buttermilk
1 pkg. dry yeast
1/4 cup sugar
2 eggs, beaten
1/2 cup shortening, melted and cooled
1 cup seedless raisins
5 to 5 1/2 cups sifted flour
1 1/2 tsp. salt
1/2 tsp. baking soda
2 tbsp. wheat germ

Heat buttermilk to warm (not hot) and transfer to a large bowl; add yeast and sugar; stir.

Add beaten eggs, melted cooled shortening, and raisins.

Sift together flour, salt and baking soda, add in thirds to yeast and egg mixture, beating well after each addition. Knead on lightly floured board until dough is soft and elastic. Place dough in greased bowl, brush with soft shortening, cover and let rise until doubled in bulk.

Place dough on board and let rest 15-20 minutes more.

Grease and flour a 12-Cup Bundt Pan. Coat pan with wheat germ.

Shape dough into roll to fit pan. Cover and let rise until double in bulk.

Preheat oven to 375 degrees F.

Bake for 30-35 minutes. Turn out on wire rack to cool.

Source: NordicWare