Three cupfuls of flour.
Beat for five minutes with a spoon and let rise for two hours. Now cream
One and one-quarter cupfuls sugar,
One-half cupful of shortening
until very light and creamy and then drop in, one by one, three eggs, beating the eggs for three minutes. Add this to the yeast-raised dough, together with one cupful of sifted flour. Beat with a wooden spoon for fifteen minutes and then pour into a greased and floured pan, filling the pan half full. Put the raisins on the top and then cover and let rise until it fills the pan almost to the edge. Bake in a moderate oven for fifty-five minutes and then cool and ice.
BABAS
Prepare dough as for brioche and, when ready to pan, mould into loaf shape adding nuts and finely shredded citron. Place in well-greased Boston brown-bread mould; let rise for one hour. Bake in moderate oven forty-five minutes. Then begin to baste the Baba with syrup made from
One cupful syrup,
One-half cupful water,
One tablespoonful vanilla,