Raisin Bread

• 1 cup seedless raisins
• ¼ cup sugar
• 1½ tsp. salt
• ½ cup evaporated milk, heated
• 4 cups all purpose flour
• 1 pkg. dry yeast, softened in ¼ cup warm water
• 2 eggs, beaten
• 1/3 cup margarine

In a large bowl, combine raisins, sugar, salt and lukewarm milk; add 2 cups flour, beat well. Add softened yeast and beaten eggs; beat well again. Stir in remaining flour; add margarine, a little at a time, kneading dough for 10-12 minutes until smooth and elastic. Pat top with margarine; let rise until double in bulk for 1½ to 2 hours. Punch down, let rest for 10 minutes and shape into loaves. Let rise until double in bulk, bake at 350° for 30 minutes.