Title: Sorghum molasses bread
 Categories: Breads
      Yield: 16 Servings
 
      2 c  Milk
      2 tb Shortening, melted
    1/4 c  Molasses
    3/4 c  Raisins
  1 1/2 ts Salt
      1 ea Yeast cake
      6 c  Flour
 
  Combine milk, shortening and molasses in mixing bowl and let cool til
  lukewarm. Add yeast and then allow to stand for about five minutes.
  Then add raisins. Add flour, a little each time and beating after
  each time, until you have a stiff dough. It must be stiff enough to
  knead on a lightly floured board. Knead till smooth and elastic.
  Cover with a warm damp cloth and let set in a warm place till double
  in bulk. Punch down and let it rise to double in bulk again. Form
  into loaves and place into well greased pans. Cover and let the dough
  rise again till double in bulk. Bake in a hot oven, 415 degrees for
  about 45 minutes or until done. Good served warm with coffee.