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Beaten Raisin Bread & Variations

Ingredients:-
1 package active dry yeast
1-1/4 cups warm water (110ºF to 115ºF)
2 tablespoons sugar
4 cups Basic Baking Mix
2/3 cup raisins

In mixer bowl, dissolve yeast in warm water. Add sugar and half of Baking Mix. Beat 2 minutes at medium speed on mixer or 300 vigorous strikes by hand. Scrape bottoms and side of the bowl often.
Add remaining mix and raisins; blend well with spoon until smooth. Scrape sides of bowl.
Cover with a cloth and let rise in a warm place (85ºF) until double, about 30 minutes. (If kitchen is cool, place bowl on a rack over a bowl of hot water and cover completely with a towel.)
Stir down by beating about 25 strokes. Spread batter evenly in greased loaf pan, 8-1/2x4-1/2x2-1/2 inches. Batter will be sticky.
Smooth out top of loaf by flouring hands and patting into shape. Let rise again in warm place (85ºF) until batter reaches 1/2-inch from top of pan, 30 to 40 minutes.
Heat oven to 375ºF. Bake bread 45 to 50 minutes, or until well browned.
To test loaf, tap crust - it should sound hollow.
Immediately remove from pan. Place on cooling rack. Brush top with butter, margarine or shortening. Cool before cutting.

VARIATIONS:-
Cheese Bread:- Add 1/3 cup of grated old cheddar cheese with second addition of Baking Mix.
Caraway Bread:- Add 2 teaspoons caraway seeds, 1 teaspoon sage and 1/2 teaspoon nutmeg with second addition of Baking mix.
Cinnamon Bread:- Slightly blend a mixture of 2 tablespoons sugar and 2 teaspoon cinnamon into dough just before spreading in pan.