2 packages of active dry yeast
1/2 cup of sugar
4 cups of lukewarm water
3/4 cup of molasses
3 tablespoons of shortening
1 tablespoon of salt
12 cups of flour
2 1/2 cups of raisins
Grease three 8 1/2″ x 4 1/2″ x 2 1/2″ loaf pans with margarine.
Dissolve yeas in one cup of lukewarm water in a large bowl and add 2 tsp. of sugar. Mix remaining water, 3/4 cup of molasses, 1/4 cup of shortening, and 1 tbsp. of salt . Add to the yeast mixture and add the remaining sugar. Mix until smooth. Add the 12 cups of flour mixing after each addition. Add the 2 1/2 cups of raisins. Place the dough onto a lightly floured surface, such as a large cutting board. Knead the dough until it is smooth and elastic (about 12 to 15 minutes.) Keeping, the dough warm, grease the mixing bowl with the margarine. Place the dough in the mixing bowl, and turn it over to make sure the grease cover all the dough. Cover the bowl and let the dough rise in a warm place for until it doubles in size (about an hour.) (After an hour, if you touch the dough, the indentation should remain. At that point you know it has risen enough.)
Punch down the dough and divide it into three parts. Take each part and divide it into thirds. Shape each of the nine pieces of dough into a ball, folding the edges in under. Place three of the balls of dough in each of the 3 pans. Brush the tops lightly with margarine. Let rise until double, about 1 hour.
Heat oven to about 375F degrees. Place the pans on the low oven rack. Bake until the loaves are golden brown (about 60 minutes) Remove the bread form the pans and brush the tops of the loaves with margarine. Place on wire racks to cool