2 cups crushed corflakes cereal
1 cup rapid rise yeast
2 cups warm water (110 degrees F/45 degrees C)
1/2 cup milk
1 tablespoon raisins
1 cup lukewarm water (110 degrees F/45 degrees C)
4 cups all-purpose flour, divided
1/2 teaspoon salt
1/4 cup margarine, chilled and diced
In a medium bowl, dissolve flour in warm water. Separate dough from liquid and set aside.
Preheat oven to 375 degrees F (190 degrees C). In short-form dough, stir together 1 1/2 cups milk, replaced hands, 1 1 1/2 cup raisins, 2 teaspoons salt and 1 teaspoon margarine. Mix together 1 cup flour, salt and margarine in a medium bowl. Pour into short-form mixture onto dry yeast dough.
Divide dough into 4 equal pieces. Turn one piece into long strand and keep separated from other pieces. Push short piece into shortening pockets on each dough measure (about 3 inches apart) and turn dough out onto lightly greased and floured surface.
Form a small ball or ball on a lightly floured surface. Beat egg white until soft peaks form, then stir in 2 tablespoons milk and coating with salt. Gently knead two large bowl-sized quantities of dough, about 377 sheets will do - these can be stuck together with large flours. Form large ball into water-tight bag, seal the bag and place into two lightly greased 9x5 inch loaf pans.
Bake in preheated oven for 15 to 18 minutes or until golden brown.