BREAD:

2 pkgs. active dry yeast
1/2 c. warm water
3/4 c. warm water
1/2 c. Crisco, melted
1/2 c. sugar
2 tsp. salt
4 extra lg. eggs (or 6 lg.)
6 c. flour
1 (14 or 15 oz.) box raisins

TOPPING:

1 1/4 c. flour
1/4 c. sugar
6 tbsp. butter
2 tsp. cinnamon
2 tsp. vanilla

Soak raisins in very hot water (enough to cover them) for about 10 or 15 minutes. Dissolve yeast in the 1/2 cup warm water. Combine melted Crisco, sugar and salt. Add well beaten eggs, yeast and 3/4 cup warm water. Add flour, mix well then add drained raisins. This dough will be very soft so don't worry about not being able to knead it. Do the best you can.

Place dough in very large bowl and let rise until double in bulk, about 2 hours or more. Divide dough and place in 3 bread pans. Mix all ingredients for topping. Sprinkle topping over loaves and let rise again until pans are not quite 3/4 full. Bake at 350 degrees for 30 or 35 minutes. Yield: 3 loaves.