Cranberry Batter Bread

1 envelope active dry yeast
1/2 cup lukewarm water (105°F)
1 teaspoon sugar
2/3 cup shortening
1-1/2 cups sugar
2 teaspoons salt
1 cup milk, scalded
4 eggs, lightly beaten
8 cups bread flour
3 cups cranberries, coarsely chopped
1 cup raisins

In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Stir shortening, sugar, and salt into scalded milk; cool to lukewarm (105°F). Add milk mixture and eggs to dissolved yeast, mixing thoroughly. Gradually add flour, beating with a wooden spoon until batter pulls away from the spoon. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.

Spray 2 9x5-inch loaf pans with non-stick vegetable spray. Stir cranberries and raisins into the batter until well blended. Spoon into prepared loaf pans. Cover; let rise until doubled, about 1 hour.

Preheat oven to 375°F. Bake 40 to 45 minutes or until loaves are golden brown and sound hollow when lightly tapped. Remove from pans; cool completely on a wire rack.

Makes 2 loaves