Strudel

• 1 ½ cups flour
• 1 cup seedless raisins
• ¼ teaspoon

Sift flour and salt together. Place in large mixing bowl and blend in the unbeaten egg. Add the warm water and mix the dough quickly with a knife. Knead it on a well-floured board, stretching it up and down to make it elastic and until it leaves the board clean. This is absolutely necessary to develop the elasticity of the flour gluten to the point where it will stretch without breaking.