1/4 c. warm water
2 pkgs. dry yeast
1 c. raisins
1 1/2 c. warm milk
2 eggs
1/2 c. oil
1 tsp. salt
1/2 c. sugar
1 tsp. vanilla or lemon extract
5-6 c. flour
1 egg
1/4 tsp. nutmeg
1/4 tsp. cloves
1 tbsp. dry bread crumbs for coating pan

Mix warm water and yeast with 1 teaspoon sugar and 1 tablespoon flour. Set aside to proof. Pour hot water over raisins to plump. Mix eggs, oil and extracts well. Drain raisins. Add some of this water to milk to make 2 cups. Add to egg mixture and add 5 cups flour. Dough will be sticky. Add raisins. Mix in and add more flour to make dough easy to handle (should not stick to hands). Turn out on floured board and knead 10 minutes. Put in large bowl. Cover with towel. Let rise until double in size (about 1 1/2 hours). Punch down.

Form into 2 loaves or braids; or make 1 large round bread. Let rise for 30 minutes. Grease pans and sprinkle with coating mixture (nutmeg, cloves, bread crumbs). Mix egg with fork and gently brush on bread. Bake at 350 degrees for 35 minutes.