4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cup shortening
1 cup raisins
4 cups white sugar
1 cup oatmeal
1 egg white
2 teaspoons active dry yeast
1 1/2 cups water (3/4 cup)
1/2 cup butter, softened
1 teaspoon pure vanilla extract
4 cups vegetable broth or milk
1 1/2 cups milk (optional)
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together flour and baking powder. Stir in shortening. Stir in milk. Stir in oatmeal. Cover dough and refrigerate or frozen for 1 week. Slush with vegetable stock. Place in a greased bowl or bowl, and sprinkle cold milk over dough. Let rise in warm place until tripled in volume, 30 minutes.
Mix vanilla and water extracts with shortening mixture in a small saucepan. Beat until smooth a little at first, then gradually stir in the eggs one at a time, beating after each addition. Stir in the flour mixture, and season well with salt and baking powder. Dissolve yeast in warm milk. Let rise 30 minutes in the cool milk.
Raise another dough, and knead loaf in the wet milk-water mixture for 1 minute. Turn out onto a well floured bench or plate, and divide. Cover loaf with a damp cloth, and prepare side by side bread (excess moisture will deflate the loaf). Roll out into a loaf about 1/4 inch thick, and cut into 8 squares 1/2 inch thick, each with a diameter less than 1/2 inch. Continue...
Wrap and wrap the loaf. Let sit 5 to 8 hours, or overnight, cut side by side, uncovered, in a warm place. Dry and store in gunk baking will, if necessary, refrigerate for use in bread.