1/2 c. butter
1 c. scalded milk
1 tbsp. salt
3/4 c. sugar
1 cake yeast (lg.)
4 eggs, well beaten
5 c. flour (approx.)
1/2 c. seedless raisins (color opt.)

Add shortening to hot milk, then salt and sugar. Dissolve and cool to lukewarm. Add crumbled yeast; stir in eggs, add flour and raisins and knead well (about 20 minutes) until smooth and elastic. Dough should be lighter than for bread. Let rise until double in bulk. Punch down and let rise again. After it has risen for the second time put dough on board and let rest for 10 minutes.

Form into round loaf to fit a 2 quart greased casserole or pan. Let rise for about 45 minutes or until double in size. Top can be decorated with a cross made of stripes of dough, braided and each end of braid pressed firmly into dough. Bake about 45 minutes at 350 degrees.