1 1/2 pkg. active dry yeast
1/4 c. warm water
2 c. milk, scalded
1/3 c. butter
3/4 c. sugar
2 tsp. salt
2 eggs, beaten
1 c. light raisins
6 1/2 c. all purpose flour

Dissolve yeast in water. Combine milk, butter, sugar and salt and heat; cool to lukewarm. Stir in yeast, eggs and raisins. Add about 3 cups flour and beat until smooth. Add enough more flour to make dough easy to handle. Turn onto lightly floured board and knead until smooth and elastic (5 to 8 minutes). Place dough in a greased bowl; grease top and cover; let rise until double in bulk. Shape into 2 loaves and place in greased loaf pans. Cover and let rise until double in bulk. Bake at 425 degrees for 30 minutes or until done. Turn out on cake racks to cool.