2 c. milk
1 c. sugar
1/2 lb. whipped butter
2 pkg. Red Star yeast
8 egg yolks
8 c. sifted Gold Medal flour
Pinch salt

1 stick butter
1 c. sugar
1/2 c. or more flour

Scald milk, add butter and sugar; set aside to cool. Dissolve another 4 teaspoon of sugar, 1/2 cup very warm water 115 degrees. Sprinkle yeast on water in a bowl. Set aside in warm place to rise about 15 minutes. Beat egg yolks until light and foamy.

Sift 2 cups of the flour and set aside for later. Sift the 6 cups of flour into large bowl and make a well in the bowl. Add well beaten egg yolks into milk-butter-sugar mixture. Pour half of that mixture into the well, blend with large mixing spoon for 1 minute or so. Add the yeast from the small bowl and blend in. The pour the rest of the milk mixture in and blend all for a minute or two. Place large bowl on the mixer stand and beat 3 minutes on #2 speed.

Add 1/3 flour of the 2 cups on the side and mix well, then add the second 1/3 and finally the remainder. Continue beating on #2 speed for 10-15 minutes. Add raisins if desired. Dough should be thick and elastic. Place dough into a large butter greased bowl. Drizzle a little melted butter on top and cover. Set in warm place to rise 1 1/2 to 2 hours.

Punch dough down once right through center. Divide dough into 4 equal parts and put into loaf pans. Let rise again in warm place until almost to the top of the pans.

Make crumb topping - use butter cold out of refrigerator. Cut with knives or pastry blender. Work into fine crumbs. Sprinkle pans with crumb topping. Bake at 325 degrees for 30-35 minutes. Cool in pans 3-5 minutes, turn out on racks to finish cooling. (Kitchen Aid mixer recommended with "dough hook".)