makes 3 loaves
2 packages of active dry yeast,
4 cups lukewarm water
1/2 cup granulated sugar
3/4 cup molasses
1/4 cup vegetable shortening
1 tablespoon salt
12 cups all-purpose flour
2-1/2 cups of raisins
Grease three loaf pans (8-1/2″x 4-1/2 “x 2-1/2).
Dissolve yeast in one cup of lukewarm water with 1 teaspoon of the sugar.
In a separate bowl combine the remaining water with the molasses, shortening and salt.
Add the remaining sugar and the yeast mixture.
Mix until smooth.
Gradually add the flour.
Mix in the raising
Place dough on a light floured surface and knead until smooth and elastic, about 12 minutes.
Place dough in a grease bowl, turn dough over to grease the other side.
Cover and let rise until doubled in size, about 1 hour.
To check to see if the dough is ready poke the dough gently with your finger, if the indentation remains it is ready.
Divide into three portions divide each of those into three portions and shape into balls.
In each pan place three balls side by side.
Brush tops lightly with melted margarine and let rise until doubled, about 1 hour.
Heat oven to 375F degrees.
Bake 60 minutes or until the golden brown (use the lowest rack in the oven).
Remove bread from the pans and brush the tops with additional melted margarine.
Place on wire racks to cool.