Cranberry Batter Bread

• 1 envelope active dry yeast
• 1/2 cup lukewarm water (105°F)
• 1 teaspoon sugar
• 2/3 cup shortening
• 1-1/2 cups sugar
• 2 teaspoons salt
• 1 cup milk, scalded
• 4 eggs, lightly beaten
• 8 cups bread flour
• 3 cups cranberries, coarsely chopped
• 1 cup raisins

Preparation

1. In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes.
2. Stir shortening, sugar, and salt into scalded milk; cool to lukewarm.
3. Add milk mixture and eggs to dissolved yeast, mixing thoroughly.
4. Gradually add flour, beating with a wooden spoon until batter pulls away from the spoon.
5. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.
6. Spray 2 9x5-inch loaf pans with non-stick vegetable spray.
7. Stir cranberries and raisins into the batter until well blended.
8. Spoon into prepared loaf pans. Cover; let rise until doubled, about 1 hour.
9. Preheat oven to 375. Bake 40 to 45 minutes or until loaves are golden brown and sound hollow when lightly tapped.
10. Remove from pans; cool completely on a wire rack.
11. Makes 2 loaves