2 c. unsifted flour
1/4 c. sugar
1 pkg. Fleischmann's active dry yeast
1/4 c. (1/2 stick) butter
3 eggs, room temperature
1/4 c. seedless raisins
1/2 c. milk

Makes 1 loaf.

In a large bowl, thoroughly mix 3/4 cup flour, sugar, and undissolved yeast. Combine milk and butter in a saucepan. Heat over low heat until liquid is warm. (butter does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Add remaining flour and beat 2 minutes at high speed. Cover; let rise in a warm place, free from draft, until bubbly (about 1 hour). Stir in raisins; turn into greased and floured 2 quart tube pan. Let rise, uncovered, in warm place (free from draft) for 30 minutes. Bake in moderate oven (350 degrees) for about 40 minutes or until done.