(She sent this to me a few weeks ago. It's a delicious recipe.)
About 20 minutes before you start your bread, put 1 cup raisins in a small pan. [We like lots of raisins so I use 3/4 cup dark raisins and 3/4 cup golden raisins.] Cover them with 1 cup water. Bring to a boil. Remove from the stove and let them cool.
[Wendy, I now do something else that is optional. I pour 1 cup boiling water over 1 cup oats and let that cool and then add when I add the raisins & nuts. I also use 2 to 3 cups whole wheat flour in place of some of the white flour. This will increase your bulk & you can make a pan of rolls or a small loaf with the extra dough. I sometimes make 3 smaller loaves. Mimi ]
In a large bowl, mix 1 cup warm water with 2 packages yeast (or 2 Tablespoons dry yeast) and 1 Tablespoon sugar. Wait about 5 minutes.
Now drain the water off the raisins into a measuring cup. Add water to make 1 ½ cups.
Adjust the temperature of the water to make the mixture lukewarm.
Add this to the yeast mixture.
Add 2 cups flour and 2 teaspoons salt. Mix well.
Add 1/3 cup vegetable oil or melted butter,
1/3 to ½ cup sugar, and 1 beaten egg and the raisins and ½ to 1 cup chopped walnuts or pecans.
Now add flour–1 cup at a time until you get a nice stiff dough (about 4 cups or more).
Turn onto a floured surface. Wait 5 to 10 minutes then knead well.
Brush dough with oil. Cover with plastic. Let rise until double (about 1 hour).
Knead down. Shape into 2 loaves. Put in pans sprayed with Pam.
Let rise until double in size (about 30 to 40 minutes).
Preheat oven to 350o
Bake until brown (about 35 minutes).
Let cool on a rack or on a tea towel.