1 c. milk
3 tbsp. sugar
2 tsp. salt
1 1/2 tbsp. butter
2 pkgs. dry yeast
1 c. warm water
4 1/2 c. flour
1 c. raisins
1 tbsp. caraway seeds (optional)

Heat milk, sugar, salt and butter in a large bowl. Cool to lukewarm. Dissolve yeast in warm water. Add to milk mixture. Add flour gradually. Mix well. Add raisins. Stir vigorously scraping down sides of bowl until all completely blended. Dough will be sticky and heavy. Continue to work dough, lifting and stretching through center and turning bowl as you work. Repeat about 20 times until dough is very stiff. Scrape down side of the bowl.

Cover and let rise in a warm place until double. Stir down. Repeat mixing with spoon as above, about 10 times. Turn into a greased 6 cup round baking dish. Bake at 350 degrees for about 1 hour and 20 minutes. Will have a hollow sound when done. Remove from pan and let cool on a rack. Brush top with melted butter for a soft crust. Keeps well.