1 cup milk, scalded
1 pkg dry yeast
1/4 cup warm water
1/2 cup sugar
1 cup golden raisins
1/2 cup butter, room temperature
2 eggs
3 cups all purpose flour
1 tsp. salt
1 tsp. vanilla, almond, lemon or orange (optional)

Stir yeast in warm (not hot) water until dissolved. Set aside for 5 minutes to foam.

In a large mixing bowl, beat eggs and sugar. Add butter, (butter or other softened shortening may also be used), salt and scalded, cooled milk. Stir until butter melts.

Add the yeast mixture to the cooled butter mixture. Gradually stir in flour, flavorings (lemon or orange zest may also be added), and raisins. Cover bowl and set aside to rise in a warm, draft-free place until doubled in size.

Grease a cookie sheet with sides and spread the dough evenly or use an 11x17-inch pan. Let rise again until double in size.

Before baking, sprinkle Crumb Topping over the dough.

Preheat oven to 350°F 15 minutes before baking.

Bake until golden, about 20-25 minutes or until done.

Crumb Topping:

1 cup sugar
1/2 cup butter

Crumble together using 2 knives.