4 eggs and 1 egg yolk (or 8 egg yolks)
1 1/2 tbsp. salt
1 1/4 c. sugar
2 1/2 c. scalded milk
3 yeast cakes
1/2 lb. melted butter
10 c. flour (plus 1 1/2 c., if needed)
1 tbsp. vanilla
White raisins

Scald milk and take some out and dissolve yeast in it. To rest of scalded milk, add the butter to melt. Cool a little. Beat eggs with salt, add sugar and beat. Add melted butter and milk. Add the dissolved yeast, mix and add vanilla. Then start adding flour, using an electric mixer as far as it will take it. Then transfer to pan or pot.

Make sure it is large enough to raise double, add rest of flour by hand. Mix in all the flour and raisins, cover. Now let dough rest for 10 minutes and then start to knead. When kneaded, brush top with oil and let raise double. Punch down and divide and form into 3 large loaves. Let raise again.

Brush top with egg mixed with water. Bake at 300 degrees about 40-45 minutes. Take out of pans quickly on cake rack. Grease the pans with mixture of half butter and half Crisco.