2 bread pans
4 c. unsifted flour
1 pkg. active dry yeast
1/2 c. water
1/2 c. skim milk
1/2 c. butter, no shortening
1 tsp. salt
1/2 c. raisins
2 eggs
1/4 c. chopped nuts

Mix 2 cups of the flour with the yeast in a large mixing bowl and set aside. In a medium saucepan mix water, milk, butter and salt and heat gently over low heat just until butter melts. Take off the burner and let cool for 5 minutes. Add the flour and yeast in large bowl. Mix well. Add the rest of the flour, raisins, eggs and nuts. Stir hard as dough will be stiff. Knead on a floured board until dough is smooth and raisins are well mixed. Divide the dough in half and shape into loaf. Place dough in bread pan that has been lightly greased with shortening. Let rise in warm place (about 85 degrees) until nearly double in size. (Takes between 1 and 1 1/2 hours) Bake at 375 degrees about 35 minutes until top sounds hollow when tapped and cake tester comes out clean.

Can also be baked in two 1 pound coffee cans. It will rise to about 1 inch from the top when it's ready to bake.