2 cakes dry yeast
1/2 c. lukewarm water
2 c. scalded milk
1 1/2 tsp. salt
1 c. sugar
1 c. butter
About 9 c. sifted flour
6 eggs, slightly beaten
1 1/2 c. raisins
Few grains safron (softened in warm water), optional
1 tbsp. caraway seed, optional

Soften yeast in 1/2 cup water. Add milk, salt, sugar and butter when lukewarm add yeast. Add 1/2 of flour gradually and beat with electric mixer. Let it rise until very light. Add eggs, raisins and rest of flour. Knead. Let dough rise and when double in bulk, place on greased bread pans. Let rise again until doubled in bulk and light.