3/4 c. hot milk
2 c. flour
1 yeast cake or 1 pkg. yeast
1 tbsp. warm water
2 tbsp. soft butter
1/3 c. sugar
1/2 tsp. salt
2 egg yolks
1/3 c. golden seedless raisins

Scald milk. Carefully stir 1/2 cup flour into hot milk. When smooth and cool, add yeast softened to rise. Add salt to egg yolks and beat until thick. Add butter, sugar and beaten egg yolks to dough mixture. Beat with spoon thoroughly. Slowly add the remaining 1 1/2 cups flour and knead with hand until dough no longer sticks to the fingers. Let rise until double in bulk. Punch down and let rise again, about 1 hour. Bake in loaf, tube or sheet pan for 30 minutes in 350 degree oven.