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Monte Carlo Bread

2 cups scalded milk

2 yeast cakes softened in ½ teaspoons salt cup lukewarm water

1 cup sugar

9 cups flour (enough to make

1 cup shortening soft dough)

6 eggs

1½ cups currants

Add scalded milk to salt, sugar and fat. When lukewarm, add the yeast. Add one-half the flour and beat well. Let rise until very light. Add slightly beaten eggs, currants and remaining flour. Knead lightly, let rise and when light place in well-oiled bread-pans. Let rise and when light bake in moderate oven (350°-400° F.). When the bread is a few days old, cut in thick slices and toast.