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

In large electric mixer bowl, combine 3/4 cup flour, sugar and undissolved dry yeast. Combine milk and butter in saucepan. Heat over low heat until liquid is warm. butter need not melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scrape bowl occasionally. Add eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat again 2 minutes on high speed, scraping bowl occasionally. Add remaining flour and beat again 2 minutes at high speed. Scrape down sides of bowl, cover with cloth, let rise in warm place, free from draft about 1 hour. Stir in raisins and turn into greased and floured 2 quart casserole or tube pan - let rise uncovered in warm place again for about 1 hour, or until double in bulk. Bake at 350 degrees for 40 minutes and golden brown. This is delicious toasted.