Golden Raisin Pumpkin Bread - cooking recipe

Ingredients

1 cup milk
1 cup canned pumpkin
1/4 cup shortening
1/4 cup sugar
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cardamom
2 packages active dry yeast
1/2 cup warm water (110\u00b0F - 115\u00b0F)
6 1/2 cups sifted all-purpose flour
2 eggs
1 1/2 cups seedless raisins, optional

Preparation

Scald milk; stir in pumpkin, shortening, sugar, salt and spices.
Cool to luke warm.
Sprinkle yeast on warm water; stir to dissolve.
To the yeast, add 3 cups flour, the milk mixture, and eggs.
Beat with electric mixer at medium speed for 2 minutes, scraping the bowl occasionally.
Stir in raisins (if desired).
Mix in enough remaining flour, a little at a time, first with a spoon and then with hands, to make a dough that leaves the sides of bowl.
Turn onto lightly floured counter.
Knead until smooth and elastic, 8-10 minutes.
(This step could probably be done with a KitchenAid Mixer and a bread hook for several minutes).
Place dough in a lightly greased bowl and turn over to grease top.
Cover and let rise in warm place until doubled in size (about 1- 1 1/2 hours).
Punch down.
Turn out onto counter and divide dough in half.
Shape in loafs and place in 2 greased 9X5X3-inch loaf pans.
Brush tops of loaves with melted butter.
Cover and let rise until almost doubled, about 50 minutes.
Bake in a preheated oven at 375\u00b0F for about 35 minutes, or until bread tests done.