Pumpkin-Raisin Bread

Method

• Soften yeast in lukewarm water; set aside
• Scald milk, add honey and salt; cool to lukewarm
• Add 2 cups whole wheat flour and beat well
• Add yeast mixture, eggs and shortening; blend well
• Add remaining whole wheat flour and white flour to make a soft dough
• Knead until smooth and satiny
• Place in lightly greased bowl; grease top to dough
• Cover well and put into refrigerator
• After no less than 12 hours or more than 4 days, remove and punch down
• Shape rolls as desired and place rolls in non-stick p ans
• Let rise until doubled in bulk
• Bake at 425 degrees F
• for 15-20 minutes.