White Raisin Bread de Luxe

2 cupfuls liquid (milk and water)
1 yeast cake
2 ½ tablespoonfuls sugar
1 teaspoonful salt
1 ¼ tablespoonful shortening
1 small beaten egg
3 ½ to 4 cupfuls white flour
6 ounces seedless raisins (1 cupful) simmered in 1 cupful of water until absorbed.

Scald the milk, add the sugar, salt, shortening and water. When the liquid is tepid dissolve the yeast in it and stir in the beaten egg. Combine this with the flour, using enough to make a soft dough. Knead from ten to twenty minutes or until the dough is elastic and will not stick to the board if allowed to remain for a minute. Brush with fat, put in a covered bowl and leave in a warm place (80 to 90 degrees F.) to rise until double in bulk. (This will take about an hour and twenty minutes.)
Remove from bowl, knead for five minutes, using no flour, dry and fold in the raisins, shape into two loaves, brush with fat and again leave to rise double. Bake for one hour in a moderate oven (start with 350 degrees F., but raising to 425 degrees for fifteen minutes about the middle of the baking, then dropping again to 350 degrees). After removing from the pan brush the top of loaves with butter or milk.