This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
196 lbs. flour.
60 quarts water.
3 lbs. salt.
2 1/2 lbs. Fleischmann's Yeast.
5 1/2 lbs. sugar.
2 lbs. malt extract.
4 1/2 lbs. lard or other shortening.
7 1/2 to 20 lbs. raisins.
Place the raisins the evening before into a suitable receptacle, and put enough water on them to cover. The next morning make a straight dough in the regular way, adding the raisins shortly before the dough is finished mixing. Handle dough same as described for Home-made Bread. When dough is ready, shape into desired loaves. One may then proceed in the regular way of general baking.
The amount of raisins used generally depends somewhat upon the price at which they can be purchased.
By laying the raisins in water over night, the yield is materially increased; also the bread will remain fresh for a considerably longer period of time.