RAISIN BREAD 2 Recipe

Scald milk; add sugar, salt, and vegetable oil; cool to lukewarm. Measure warm water into large mixing bowl and add yeast, stirring until dissolved. Add lukewarm milk mixture, eggs, nutmeg, and half of the flour; beat until smooth. Add raisins and enough flour to make a soft dough ball. Turn onto lightly floured surface; knead until elastic, about 10 minutes. Place in a greased bowl, turning greased side up. Cover and let rise in warm place until doubled in size, about 1 hour, Punch down; let rise again until almost doubled in size, about 30 minutes. Punch down and turn onto lightly floured surface; divide in half. Cover, let rise in warm place, until doubled in bulk, about 45 minutes. Bake at 350 degrees for 40 to 45 minutes or until done.