2 c. milk, scalded
3 pkgs. dry yeast or
1 lg. sq. fresh yeast
1 c. sugar
1 tbsp. salt
1 pkg. white raisins
1/8 lb. melted butter
1 tsp. salad oil
3 to 4 lb. bread flour

Scald milk until small bubbles form around edges of pot. Add sugar and salt and set aside to cool. Dissolve yeast in 1 cup lukewarm water; set aside for 10 minutes. Add to cooled milk mixture.

Beat eggs until thick and add to above. Add raisins and cooled melted butter. Sift half of flour into above and beat vigorously (by hand) until smooth. Add remaining flour, a little at a time, until dough forms a soft ball. Cover and set aside for 10 minutes. Knead dough until it comes away from the hand.

Stir in lightly oiled pan to rise until double in bulk (about 1 hour). Punch down and let rise again (about 1/2 hour). Punch down and shape into 4 loaves. Let rise until double in bulk. Brush lightly with egg mixed with a little water. Bake 35 minutes at 350 to 375 degrees. Makes 4 loaves.