2 c. milk
1/2 c. sugar
4 beaten eggs
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. lemon rind
1 pkg. dry yeast
1/4 c. lukewarm water
1/4 lb. butter
8 to 9 c. flour
1/2 c. raisins
1 egg yolk, beaten
1 tbsp. water

Scald milk. Mix in butter, sugar, and salt; cool. Mix yeast in lukewarm water. Add to cooled milk mixture. Mix in 3 cups flour. Let stand in warm place 1 hour or until dough gets bubbly. Beat 4 eggs until frothy. Add vanilla. Add remainder of flour and raisins. Add to dough. Mix and knead until elastic like consistency is achieved (about 10 minutes). Set to rise in same pan until dough doubles in bulk. Place in 2 well greased bread pans until each is half filled. Let rise about 1 hour in warm place to double in bulk. Brush with beaten egg yolk mixed with water. Bake in oven set at 375 degrees for 45 minutes until well browned.

Makes 2 loaves.