1 cup milk
2 teaspoons salt

Ya cup granulated
sugar

V3 cup soft shortening
(butter, margarine,
lard or vegetable
shortening)

¥% cup cold water
Ya cup lukewarm water

2 teaspoons granulated
sugar

2 pkgs. fast-rising
dry yeast

3 eggs, well beaten

About

72 cups Robin Hood
““Pre-Sifted”’
All Purpose Flour

2 cups raisins

RAISIN

} YEAST BREADS

BREAD

(3 loaves)

milk; stir in salt, the 14 cup sugar, soft shortening
and the 34 cup cold water. Cool to lukewarm.

..the 14 cup lukewarm water into a large warm bow];

stir in the 2 teaspoons sugar. Sprinkle with yeast. Let
stand 10 minutes; then stir until blended.

lukewarm milk mixture, well-beaten eggs and 314

‘cups of the flour, measured without sifting; beat

WORK IN...

TURN OUT..

LET RISE...

until smooth and elastic.

.raisins and sufficient additional flour to make a soft

dough (about 334 cups more). As the dough thickens,
mix it in the bowl with one hand, using a swinging,
rotary motion. If dough remains sticky after 5
minutes’ mixing, add a little more flour.

.dough onto lightly greased board or table top and

knead until smooth and elastic about 8 minutes.
(See page 26). Put dough into a lightly-greased, warm
bowl. Lightly grease the top. Cover with greased
waxed paper and a clean cloth.

.in a warm place (75°—85°F.) free from draft, until

double in bulk—1 to 114 hours. Punch down dough.
Turn out onto lightly-greased board or table top.

into 3 equal pieces with greased, sharp knife. Round
up each piece, cover and let rest 15 minutes.

into loaves and place in three greased 8” x 5” x 3”
pans (top inside measure).

with greased waxed paper and clean cloth and let
rise in warm place until dough fills pans and centres
are well above tops of pans, 1 to 114 hours.

in oven preheated to 400°F. for 30 to 35 minutes.
Bread will be a rich dark brown.

27