6tablespoonsshortening(or room temperature butter)
2largeeggs, lightly beaten(room temperature)
1cupraisins
Instructions
Add flour, sugar, salt and ginger to a large bowl; whisk to combine. Set aside.
Add warm water and yeast to a stand mixer bowl; let sit 5 minutes. Add the shortening, eggs, and 1/2 of the flour mixture. Using a paddle attachment, beat 2 minutes on medium speed until smooth. Add the remaining flour mixture and raisins; mix on low speed until smooth, about 1 to 1 1/2 minutes. Scrape down batter from sides of bowl. Cover; let rise in warm place until doubled, about 30 to 45 minutes.(NOTE: For hand mixing- following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
Meanwhile grease two 9x5-inch OR 8½x4½-inch loaf pans.
Beat down raised batter in about 25 strokes using a wooden spoon or dough whisk. Note that this is a thick, somewhat sticky batter. Spread evenly in the prepared pans. Tap pans on table to settle the batter. Cover; let rise only until edges of batter come to within 1-inch of top of large pans or reach top of smaller pans; about 30 minutes.
Preheat oven to 375°F.
Bake 40 to 50 minutes or until well browned on sides and top. Remove from pan and cool on rack. Brush with butter for softer crust, if desired.