If you like raisins you will love this bread.  This recipe is from the archives of my grandmother, Ethel Eynard.  Jefferson City, MO.  1955.

Raisin Casserole Bread

Yield: 8 servings.

2/3 C. hot water
1/2 C. sugar
1 1/2 tsp. salt
1/4 C. shortening
1/2 C. very warm water
2 pkg. yeast
1 egg, beaten
3 1/4 C. sifted flour
1 C. raisins

Mix together hot water, sugar, salt, shortening; cool to lukewarm.  Measure 1/2 C. very warm water into mixing bowl.  Sprinkle in yeast; stir until dissolved.  Stir in lukewarm water mixture.  Add egg, flour and raisins.  Stir until well blended, about 2 minutes.  Let rise in warm place, free from drafts, about 50 minutes or until more than doubled in bulk.  Stir down.  Beat vigorously about 1/2 minute.  Turn into greased 1 1/2 quart casserole.  Bake immediately, uncovered in a hot oven at 400 degrees about 45 minutes.  While warm spread with powdered sugar glaze if desired.