4 c. milk
1/3 c. warm water
2 tbsp. sugar
3 yeast cakes
6 c. sifted unbleached flour
6 eggs
1 1/4 c. sugar
1 1/4 stick butter
3 tbsp. solid vegetable shortening
1/2 tsp. finely grated lemon peel
1 c. raisins
1 tbsp. salt
10 c. sifted unbleached flour

Grease four 9 x 5-inch glass loaf pans and two 7 x 3-inch loaf pans. Grease large bowl and set aside. Scald milk. Transfer to large bowl and cool to 105 degrees. Combine water and sugar in small bowl. Add yeast cakes and mash until dissolved; add to cool milk. Stir in 6 cups of flour and beat until smooth; use wooden spoon. Cover bowl with dry cloth and let dough rise in warm draft-free area until doubled in volume.

Beat eggs in large bowl to blend. Measure 2 tablespoons eggs and set aside. Mix sugar into remaining eggs. Melt butter and shortening in small saucepan over low heat. Stir in salt and lemon peel. Add butter mixture and egg mixture to dough and stir well. Add 9 cups flour and mix well. Sprinkle work surface with some flour. Knead dough about 15 minutes, dusting with flour if necessary. Transfer dough to greased bowl, turning to coat entire surface. Cover with damp cloth and let rise in warm area until doubled in volume, about 2 hours.

Preheat oven to 375 degrees. Punch dough down and transfer to floured surface. Divide in parts. Roll dough pieces up loosely, and arrange seam side down in prepared pans. Cover each loaf with dry cloth and let rise in warm area for 15-20 minutes.

Combine reserved egg and 1 tablespoon water in bowl. Brush top of each loaf with mixture. Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until loaves sound hollow when tapped on bottom about 30-35 minutes. Cool 10 minutes in pans. Remove loaves from pans and transfer to rack. Cool completely before slicing.