1 1/4 c. milk
3 tbsp. shortening
1/2 c. sugar
1 yeast cake
2 eggs, beaten
4 c. flour
1 tsp. salt
2 tsp. cinnamon
1 c. seedless raisins

Scald the milk. Add the shortening and sugar; cool. Break the yeast cake into this mixture, cover, and set until all bubbly. Add the beaten eggs and the sifted dry ingredients; add the raisins which have been dropped into the flour. Let rise covered in warm place until double in bulk. Divide dough in half, and then cut each half into thirds and braid into two loaves. Place in greased pans and let rise to double in bulk. Bake at 350 degrees for about 30 minutes. Frost with icing made with confectioner's sugar, lemon and water.