5 lb. flour
2 c. sugar
1 tbsp. salt
1 lb. butter, melted
1 qt. warm milk
1 tbsp. Crisco
6 pkgs. dry yeast
6 eggs, beaten
1 tbsp. vanilla
2 boxes raisins (1 dark, 1 light)

Mix dry ingredients (using only half the flour) plus yeast in a large bowl. Combine milk, butter and Crisco. Heat to scalding hot, then cool to 115-120 degrees. Mix in dry ingredients using electric mixer. Mix in beaten eggs and vanilla. Add remaining flour - little at a time.

When dough gets thick, start to knead flour into dough with hands. Turn dough onto counter or board (floured); knead in raisins. Knead for about 1/2 hour. Return dough to greased bowl. Let rise in warm place. After doubled in bulk, punch down and put in greased loaf pans. (Makes 7-8 loaves.) Bake at 350 degrees for 25-30 minutes.

Topping for bread: Powdered sugar and milk. Put powdered sugar in bowl; add just a little of milk at a time. Should be rather thick. Spread on warm bread.