4 pkgs. yeast
3/4 c. lukewarm water
2 c. milk
1/2 lb. butter
1/2 tsp. vanilla
1/2 tsp. salt
1 3/4 c. sugar
Couple drops of yellow food coloring
1/2 doz. eggs
1/2 doz. egg yolks only
1/2 box raisins
12 to 13 c. flour, sifted

Rinse medium mixing bowl in warm water, put in yeast packets. Measure lukewarm water, pour over yeast. Mix lightly (yeast should bubble in a while or shows sort of puffy and white). Use aluminum (dish pan), put pan on range, pour in milk. Heat to hot, put in butter, vanilla, salt and couple drops of yellow food coloring and sugar. Mix with wooden spoon until all is melted (if butter is still lumpy squeeze with hand then mix until melted). Beat eggs, pour egg mixture into pan of above mix and blend. Pour in yeast mixture, raisins and about 6 cups of sifted flour. Mix together (it will feel sticky). Knead and keep putting in flour until dough doesn't stick to pan. Put dough on bread board or table, keep kneading and add flour a little at a time until bread feels elastic and plump. (Don't put in too hard to knead together). Then knead both together and set back into greased aluminum pan that you mix the dough in and cover with plastic wrap and set aside until dough raises double in bulk.

When double in bulk, knead down with first, again wait until dough is double in bulk. Punch down again. Take out of pan and lay on table. Cut into 1 or 1 1/2 pound pieces. Knead each piece into a little flour until you don't hear any cracking noise. Grease pans, place wax paper into bottom of pans. Place dough into pan and let raise double in bulk. Put in oven to bake. Beat 1 egg and brush on dough when top of dough looks like it's a little hard. Bake bread in oven at 300 to 325 degrees for 30 to 45 minutes or until bread feels light and tops are brown. Bread must feel light when lifted out of pan, then its done.