Dark Raisin Bread

1. 1

   Pour boiling water over raisins and soda in large bowl; let cool.

2. 2

   Mix dry ingredients in separate bowl.

3. 3

   When cool, add beaten egg and oil to raisins and water.

4. 4

   Add dry ingredients and mix until wet (do not overmix).

5. 5

   Equally pour into 3 greased 1 pound cans or loaf pans and bake at 350u00b0 for 45 minutes.

6. 6

   Cool for 20 minutes and remove onto rack, until cold.

7. 7

   Wrap in foil and keep in refrigerator.

8. 8

   Bread will keep for months if kept tightly wrapped.

No nutritional information available.

No additional tips available.