It was a great adventure for my sisters and I. While the adults were off doing adult things, we wandered the town with the other kids, sitting on red vinyl stools and ordering milkshakes at Ling's Fountain and scheming to steal the regatta trophy (if Canada hadn't won that year) or searching for the stolen trophy (if Canada had). The trophy was in a constant state of dispossession. The East Bay Hotel is not longer there but I remember running up and down the creaky stairs, in and out of everyone else's rooms (the hotelier was aiding and abetting trophy thievery - can you imagine?) and ordering whatever we wanted from the dining room menu. This recipe for raisin rye bread came from their kitchen and is sweet, delicious and light on raisins. I adapted it for a smaller batch (we aren't running a hotel!) and you can always delete (or increase) the raisin quota depending on taste.
Oh -- the best hiding place for a trophy is tucked up against a radiator, base side up. Everyone passed it at least a hundred times without seeing it.
East Bay Hotel Raisin Rye Bread
3 cups warm water
1 Tbsp. yeast (or one package)
1/3 cup molasses
3 Tbsp brown sugar
3 Tbsp melter butter or oil
1 1/2 cups dark rye flour
6 cups unbleached flour (+/-)
1 Tbsp salt
1 cup raisins (I like Thompson's)