2 pkg. dried yeast
1/2 c. warm water
1 c. raisins
Pinch of sugar
1 1/2 c. milk
1 c. sugar
5 egg yolks, beaten
1/2 c. butter
2 tsp. salt
1 tbsp. vanilla
1/2 c. candied fruit, optional
8-9 c. flour

Plump raisins by soaking in warm water or apple juice.

Proof the yeast in the warm water with the pinch of sugar. Set aside until bubbly (about 15 minutes).

Scald the milk, add sugar, butter and salt. Stir to dissolve and let cool to lukewarm. Stir in vanilla.

In a large bowl combine the milk mixture, yeast mixture and egg yolks. Add 2 1/2 cups flour and combine with electric mixer on low speed. Scrape sides of the bowl and beat on high speed for 2 minutes. Add flour, 1 cup at a time, until the dough comes away cleanly from sides of bowl.

Turn dough onto a lightly floured board. Scrape the bowl and add bits to dough. Lightly oil the bowl and set aside. Knead the dough and add just enough flour to prevent sticking. Dough should be moderately soft, smooth and elastic. Turn into oiled bowl and turn to oil all surfaces of dough. Cover with plastic wrap and clean towel and set in warm place until doubled in bulk (1-1 1/2 hours).

Punch down the dough, divide in half and let it rest 10 minutes. Shape into loaves and place in greased pans. Cover with plastic wrap and towel and let it rise again to double bulk.