2/3 c. milk
1/3 c. sugar
1 tsp. salt
1/2 c. butter
1/2 c. warm water
3 eggs
2 pkgs. active dry yeast
1/4 tsp. nutmeg
4 to 5 c. bread flour
1 1/2 c. seedless raisins

Scald milk; add sugar, salt and butter. Cool to lukewarm. Measure water into large bowl. Sprinkle yeast. Stir until dissolved. Add lukewarm milk mixture, eggs, nutmeg and half the flour. Beat until smooth. Add raisins and 2 more cups of flour to make a soft dough. Use remaining cup of flour for kneading.

Turn onto a lightly floured board and knead until smooth. Place in a greased bowl, turning to grease all sides. Cover and let rise in a warm place until double in bulk.

Turn onto a lightly floured board. Divide in half. Knead lightly. Shape into 2 loaves and place into 2 greased bread pans. Cover and let rise until tops of loaves are slightly higher than pan edges (about 45 minutes). Bake at 350 degrees for 40 to 45 minutes.