2 cups milk
2 pkgs instant dry yeast
7-9 cups sifted all purpose flour
1 cup raisins
1/2 lb. butter (2 sticks)
6 eggs
1 cup orange juice, room temperature
1 cup sugar

In a saucepan, heat milk until steam rises and slight bubbles form around edges of pan.

Add butter and stir; allow to cool.

In a bowl, beat eggs until light, gradually adding sugar.

Add orange juice. Stir add flour and mix. Knead in a standing mixer for 5 minutes, or turn dough out onto a lightly floured surface and knead for 8-10 minutes, until dough is smooth and elastic. Knead in raisins.

Place dough in a large buttered bowl; turn dough until the butter covers the dough to prevent drying out. Cover and let rise in a warm place, free from drafts for about 2 hours or until doubled in size; punch down and knead again. Place in buttered loaf pans.

Beat 1 egg and brush it over the top of loaves. Sprinkle lightly with sugar. Let rise again in a warm place until dough has doubled.

Bake in a preheated 350°F oven for 1 hour or until center of dough reaches 190°F on an instant read thermometer. Dough will sound hollow when tapped on bottom when it's done.

Makes 2 or 4 loaves.

Submitted by: Belle