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1 c. sugar
1/2 c. butter
2 c. scalded milk
1/2 c. lukewarm water
7 1/2 c. flour
1/3 c. soft butter
1 tsp. salt
4 c. compressed yeast
1 c. eggs

Dissolve yeast in lukewarm water. Place sugar, butter, butter and salt in bowl. Pour scalded milk over ingredients and mix with spoon. Cool to lukewarm. Add yeast mixture. Beat eggs slightly and add to mixture. Gradually stir in 5 1/2 cups flour until mixture is too thick to stir, then remove from bowl. Place on floured board and knead. Add raisins to remaining flour, gradually adding to mixture while continuing to knead. Stop adding flour when mix no longer sticks to fingers. Place in large greased bowl, brush top with melted butter. Cover. Let rise until doubled in volume. Divide dough, braid, place in greased pans. Brush tops with melted butter. Let rise again until doubled. Bake at 400 degrees for 35 minutes, then reduce to 350 and bake 25 minutes more or until golden brown.
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